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Classic
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page 473
meat. Beat up two eggs and stir in a teaspoonful of cornstarch or flour and add
to the rest. Cook about 10 minutes, stirring often. Remove from the fire, spread
it on a platter, roll into balls, flattening each when cool; dip them in bread
crumbs, fry in a wire basket, dipped in lard.
8. Veal Pot Pie. Take a brisket piece of veal, about 5 pounds to 1 quart of
water, and stew over a slow fire; just before it boils, skim it well and pour in
a cupful of water, then turn over the meat so that all of the scum will rise to
the surface. Season with pepper and salt to taste. Make a dough of raised yeast.
Take 3 pints of flour, 2 ounces of butter and wet with milk sufficient to make a
soft dough, knead it well and set aside to raise; when quite light mould and
knead again; when it is light cut the dough in pieces of equal sizes (do not
mould or roll it), lay them on top of the meat so as to cover it, and cook the
whole slowly for one hour. Cover the kettle slowly and do not allow the meat to
stop boiling.
9. Pot Roast. Take a piece of beef weighing about 5-6 pounds. Do not have it too
fat. Put it into the kettle with barely sufficient water to cover it, and set
over a slow fire; after it has stewed an hour add salt and some pepper. Then
stew it slowly until tender, and add a little onion if liked. Do not add more
water but let it nearly all boil away. When tender all through take the meat
from the kettle and pour the gravy into a bowl. Put a large piece of butter into
the kettle, take each piece of meat and dredge in flour, return to the kettle to
brown, turning it often so that it will not burn. Skim off the fat from the
gravy, pour this with the meat and stir in a large tablespoonful of flour,
smoothed in water; let it boil for about 10 minutes and pour into the gravy
dish.
10. Beefsteak Rolls. Make a dressing as for turkey; take a steak from the round
and slightly pound it, spread the dressing on the steak, sprinkle with salt, pep
per and a few bits of butter; lap over the ends, roll the steak up tightly and
tie; spread butter over the rolls, then dip into well beaten egg, put into a
sauce pan containing a little water, but the steaks must not lay
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