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Classic
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page 112
41. A crusted piece of boiled Soup Meat. Take good piece of beef and make a
soup; after the meat is done put it into a saucepan, add a few spoonfuls of soup
fat, 2 onions and 3 bay leaves, sprinkle tho meat with salt, nutmeg and grated
crackers and bake in a hot oven until of a golden brown. Or if any of the soup
stock is left the meat can be covered with a few eggs and rice, seasoned with
grated cheese and then proceed as above directed. Serve with au anchovy-,
caper-, or mushroom sauce.
42. Stewed Soup Meat served with Potatoes after the Soup. Put the soup meat on
the fire a little earlier than usual and after it is tender cut it into small
pieces, melt some butter and lightly brown this also, stirring constantly, and
take some of the soup stock and make plenty of rich thick gravy, which is to be
seasoned with a few cloves, some bay leaves and pepper; add the necessary salt
and 1 to 2 tablespoonfuls of thick sour or sweet cream. Let the meat simmer in
the sauce for 1/2 hour over a slow fire aud when serving put in a few drops of
lemon juice.
43. Soup Meat Cutlets. Cut the meat remnants into slices, lay them into vinegar
over night, turn in egg, salt and nutmeg, dredge with rolled crackers and fry
lightly in butter.
44. Irish Stew made of Roast Heat Remnants. A rare piece is the best for this
purpose and the sinews should be carefully removed from it; cut into small cubes
and for each plateful of meat take 2 platefuls of sliced raw potatoes , 1/2
plateful of onions, pepper, salt, a little ground clove, mix well together and
cook in soup stock, shaking frequently until done. The kettle should be buttered
and then make the broth from the bones of the roast with water and whatever
gravy is left; cover the kettle tightly.
45. Irish Stew No. 2. Turn the meat slices in soup fat mixed with a little stock
and then turn them in a mixture of grated bread, finely chopped onions, parsley.
pepper and salt. Then heat some good fat in a saucepan, put in the slices with a
dot of butter on each and bake the oven to a light brown. In the meantime make a
mustard sauce as directed iu Division R. When
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