Casserole Of Rice And Meat

Ingredients:

2 c. cooked lamb 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion juice

1 tbsp. chopped parsley 1 egg (may be omitted) 1/4 c. fine crumbs 4 c. boiled rice stock

Method:

Season meat and mix with crumbs and beaten egg; add enough stock to make it pack easily. Line a mold with 3 c. rice, fill with the meat; cover with remainder of rice, cover tightly and steam 45 minutes. Serve with Cuban sauce.

Casserole Of Beef

Cut cold roast beef and steak alone or in combination in 1 inch cubes; there should be one quart. Put in a casserole dish and add 2 c. brown sauce or roast beef gravy, 1/2 c. celery, and 1/2 c. carrots cut in cubes, 1 onion thinly sliced, 1 c. canned tomatoes, 1 tsp. Worcestershire sauce, 1/2 tsp. salt, and 1/8 tsp. pepper. Cover and bake one hour; then add 1 c. peas, beans, or mushrooms, canned or fresh, 1 c. potato balls, previously cooked in boiling salted water 10 minutes. Serve from casserole.

Casserole Of Veal

Ingredients:

1 lb. veal

3-4 small onions 1/2 c. cubed carrots 1/2 c. cubed onions 1 stalk celery 8 potato balls

3 c. stock

1 small piece salt pork

1 small piece suet

6 tbsp. flour kitchen bouquet seasonings

Method:

Brown the vegetables and meat in tried-out salt pork. Make a brown sauce with flour and stock. Pour over the meat and vegetables in a casserole. Bake one hour.

Souffle Of Lamb

Ingredients:

2 c. lamb

2 tbsp. butter

3 tbsp. flour 1/2 tsp. salt cayenne

1 tsp. kitchen bouquet

1/2 c. stock

1 c. cream or milk

1/2 c. crumbs

1 tsp. parsley

3 eggs

Method:

Prepare sauce, add meat, crumbs, and seasonings. Add the well-beaten yolks, and fold in the stiffly beaten whites of eggs. Bake in moderate oven until light.

Royal Scallop

Ingredients:

1/4 lb. ham

3 hard-cooked eggs parsley

3 tbsp. flour 3 tbsp. butter 1 pt. milk

2 c. buttered crumbs

Method :

Scald a blade of mace with the milk, and strain. Make a white sauce of the butter, flour, and hot milk. Chop ham and eggs, add parsley and white sauce. Prepare as any scalloped dish. Bake in hot oven until crumbs are brown.

Meat Sauces Brown Sauce

Ingredients :

1 tbsp. chopped onion 1 tbsp. chopped carrot 1 sprig parsley 1 sprig thyme piece bay leaf

2 tbsp. butter

3 tbsp. flour 1/4 tsp. salt

1/4 tsp. pepper 1 c. brown stock

Method:

Cook the vegetables and herbs in the butter until brown; add the flour (an extra tbsp. is used as flour loses its thickening quality to some extent when changed to dextrin) and brown. Add the stock gradually. Strain before using.

Brown Mushroom Sauce

To 1 c. of brown sauce add -1/3 c. canned button mushrooms, whole or cut in halves. Fresh mushrooms must be cleaned, pulled, browned in butter or simmered in water until tender, before they are added to the sauce.