Ingredients

• 2 Tb. butter
• 1/4 lb. thinly sliced dried beef
• 2 Tb. flour
• 1 c. milk
• 4 slices of toast

Directions

Brown the butter in a frying pan and add the beef torn into small pieces. Allow it to cock until the beef becomes brown. Add the flour and brown it. Pour the milk over all, and cook until the flour thickens the milk. Serve over the toast

Ingredients

• 3 lb. corned beef
• 1 c. sliced turnips
• 1 small head of cabbage cut into eighths
• 1 c. sliced potatoes
• Pepper and salt
• 1 c. sliced carrots

Directions

Cook the corned beef in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat broth. Reheat the meat before serving.

Ingredients

• 4 lb. beef
• 2/3 c. diced carrots
• 2 Tb. salt
• 1 small onion, sliced
• 1/4 Tb. pepper
• 3 c. potatoes cut into 1/4 in. slices
• 2/3 c. diced turnips
• 2 Tb. flour

Directions

Wipe the meat and cut it into pieces about 2 inches long. Try out some of the fat in a frying pan and brown the pieces of meat in it, stirring the meat constantly so that it will brown evenly. Put the browned meat into a kettle with the remaining fat and the bone, cover well with boiling water, and add the salt and pepper. Cover the kettle with a tight-fitting lid. Let the meat boil for a minute or two, then reduce the heat, and allow it to simmer for about 2 hours. For the last hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are sufficiently cooked, remove the bones, fat, and skin; then thicken the stew with the flour moistened with enough cold water to pour. Pour into a deep platter or dish and serve with or without dumplings.

Ingredients

• 3 lb. beef
• 1 egg
• 2 Tb. salt
• 1/4 lb. salt pork
• 1/4 Tb. pepper
• 1 c. cracker crumbs
• 1 small onion
• 1 c. milk
• 2 Tb. chopped parsley

Directions

Put the beef and pork through the food chopper; then mix thoroughly with the other ingredients. Pack tightly into a loaf-cake pan. Bake in a moderate oven for 2 1/2 to 3 hours. During the baking, baste frequently with hot water to which a little butter has been added. Serve either hot or cold, as desired.

Ingredients

• 3 lb. beef from rump or lower round
• 1/4 c. diced celery
• Flour
• 3 c. boiling water
• Salt
• Pepper
• 2 thin slices salt pork
• 1/4 c. diced carrots
• 1/4 c. diced turnips
• 1/4 c. diced onions

Directions

Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the pork and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains.

Ingredients

• 1 lb. chopped beef
• 1 small onion, chopped
• 1-1/2 tsp. salt
• 1 egg (if desired)
• 1/4 tsp. pepper

Directions

Mix the ingredients thoroughly and shape into thin patties. Cook by broiling in a pan placed in the broiler or by pan-broiling in a hot, well-greased frying pan. Spread with butter when ready to serve.

Ingredients

• 4 pieces veal shank, cut 2 inches thick
• 1 leek, well washed and chopped, white part only
• 1 cup flour
• 1/2 cup tomato puree
• 1/2 teaspoon salt
• 1 cup dry red wine
• 1/4 teaspoon pepper
• 1 teaspoon dry marjoram
• 1/4 cup olive oil
• 3 sprigs parsley
• 1 rib celery, coarsely chopped
• 1/2 teaspoon dried thyme
• 1 medium onion, coarsely chopped
• 2 bay leaves
• 1 medium carrot, coarsely chopped
• 1 sprigs fresh rosemary

Directions

Sauce vegetables:
1/2 carrot, coarsely chopped
1/4 onion, coarsely chopped
1 rib celery, coarsely chopped
1/4 leek (white part only), well washed and coarsely chopped

Preheat the oven to 400 degrees.

1. Reserve 1/3 cup of flour. Blend the salt and pepper into the rest of it, and dust the veal shanks lightly with the mixture.

2. Heat the olive oil in a heavy saucepan over high heat. Brown the veal shanks on all sides. Remove from the saucepan.

3. Add celery, onion, carrots, and leeks and saute until the edges of the onion start to brown.

4. Add tomato puree and red wine. Bring to a boil, stirring now and then. Reduce by about half. Add the reserved flour and blend into the sauce.

5. Add enough water (or veal stock, if you have it) to bring the depth of liquid to about an inch and a half. Add marjoram, parsley, thyme, bay and rosemary and return to a boil.

6. Return the veal shanks to the saucepan, and place the
saucepan into a preheated 400-degree oven. Cook for about 90 minutes, or until the meat begins to fall off the bone.

7. Remove the shanks and keep them warm. Return the
saucepan to medium-high heat on top of the stove, and reduce the stock by a third to a half. Skim top of pot to remove foam and fat. Then strain the stock through a fine sieve.

8. Return stock to a medium simmer and return veal shanks to it, along with the sauce vegetables. Add salt and pepper to taste. Cook long enough for the vegetables to get tender. You may also cook this a little longer to make the sauce thicker, but a thinner sauce is more authentic.

Serve one shank per person, with risotto or pasta.

Serves four.

Ingredients

• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Directions

Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill.
Sear turkey on both sides until skin is golden to dark brown.
In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast
side down in the roasting pan. Scoop the pan mixture over the turkey.
Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F.
Remove turkey from grill and let stand 15 minutes before carving.

Ingredients

• 2 Tablespoons all-purpose flour
• 1/4 teaspoon ground black pepper
• 4 boneless center- cut loin pork chops (about 4 ounces each) - well trimmed
• 2 teaspoons olive oil
• 1/3 cup apple cider
• 1/3 cup water
• 2 Tablespoons balsamic vinegar or red wine vinegar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground sage

Directions

1. On a large plate, mix flour and pepper. Dredge pork chops in flour mixture, both sides, tapping off excess flour.
2. In a large skillet, heat oil over medium heat. Add pork chops and cook, turning once, until no longer pink, about 15 minutes. Transfer chops to a serving plate and cover with foil to keep warm.
3. Meanwhile, to prepare sauce, in a small bowl, combine apple cider, water, vinegar, cornstarch and sage; mix well.
4. Add cider mixture to skillet, stirring constantly over medium heat, until mixture thickens, about 2 minutes.
5. Spoon cider glaze over pork chops. Serve immediately.

Serves 4

Ingredients

• humberger
• 1/4 cup onions
• 3 tbs worcestershire sauce
• 1 tsp soy sauce
• 2 tsp syrup

Directions

pat hamburger meat into patties. in a skillet mix worcestershire sauce, soy sauce, syrup, and onion. add patties and cook until patties are done.. makes for a different hamburger.. tastes great!