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BEEF LOAF.—2 lb chopped beef, 1 cupful breadcrumbs, f cupful sweet milk, 2 tabfcspoonfuls butter, 1 egg, u teaspoonful of cayenne, 11 tablespoonfuls of salt, generous -J- teaspoonful nutmeg, and juice of one lemon. To the beef add the wellblended seasonings, lemon juice, thin butter (melted), the bread crumbs, the well beaten egg, and lastly the milk. Press in shape, and roll m breadcrumbs, bake three quarters of an hour, and serve hot, or it is nice sliced and served cold for luncheon. — 4" — PHILADELPHIA SCRAPPLE. Take a cleaned pig's head and boil until the flesh strips easily from the bones. Remove all the bones and chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils put in the chopped meat and season well with pepper and salt. Let it boil again and thicken with corn meal as you would in making ordinary corn meal mush, by letting it Slip slowly through the fingers to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long square pan, not too deep and mould. In cold weather this can be kept several weeks.' Slice and fry brown in butter or dripping-. MUTTON PIE.—A mutton pie made from the nock of mutton is as savoury as it is economical. Cut off the spine bone and the scrag end, shorten the ribs to about three inches l , but save all these trimmings to make the gravy for the pie. Cut the mutton into neat chops, pare off tho fat, season with salt and pepper and place in the deep pie dish in a circle, one lapping over the other. Fill the centre with tiny potato balls cut out .with a cutter ; add the mutton gravy .which has been boiled to make the quantity required, sprinkle with salt and pepper, cover with pie-crust brushed over with the yolk of an egg, and bake for an hour and a half in a moderate oven*

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Bibliographic details

RECIPES., Southern Cross, Volume 15, Issue 23, 28 September 1907

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RECIPES. Southern Cross, Volume 15, Issue 23, 28 September 1907