568 MISCELLANEOUS FARM SUBJECTS 



For Savory Drippings. To these add a small onion (do not 

 cut it) , a few leaves of summer savory and thyme, a teaspoonful of 

 salt, and a little pepper. 



Stewed Shin of Beef. Four pounds of shin of beef, 1 medium- 

 sized onion, 1 whole clove and a small bay leaf, 1 sprig of parsley, 

 l*/2 tablespoonfuls of flour, 1 small slice of carrot, % tablespoonful 

 of salt, l /2 teaspoonful of pepper, 2 quarts of boiling water, 1% 

 tablespoonfuls of butter or savory drippings. 



Have the butcher cut the bone in several pieces. Put all the 

 ingredients but the flour and butter into a stewpan and bring to a 

 boil. Set the pan where the liquid will just simmer for six hours, 

 or after boiling for five or ten minutes, put all into the fireless cooker 

 for eight or nine hours. With the butter, flour, and one-half cupful 

 of the clear soup from which the fat has been removed, make a brown 

 sauce; to this add the meat and the marrow removed from the bone. 

 Heat and serve. The remainder of the liquid in which the meat has 

 been cooked may be used for soup. 



Boiled Beef with Horseradish Sauce. Plain boiled beef may 

 also be served with horseradish sauce, and makes a palatable dish, or 

 with a little chopped parsley sprinkled over it. The meat may be 

 browned like pot roast before serving. 



Stuffed Heart. Wash the heart thoroughly inside and out, 

 stuff with the following mixture, and sew up the opening: One cup 

 broken bread dipped in fat and browned in the oven, 1 chopped 

 onion, and salt and pepper to taste. Cover the heart with water and 

 simmer until tender or boil ten minutes and set in the fireless cooker 

 for six or eight hours. Remove from the water about one-half hour 

 before serving. Dredge with flour, pepper, and salt, or sprinkle with 

 crumbs and bake until brown. 



Turkish Pilaf. One-half cup of rice, % cup of tomatoes stewed 

 and strained, 1 cup stock or broth, 3 tablespoonfuls of butter. 



Cook the rice and tomatoes with the stock in a double boiler 

 until the rice is tender, removing the cover after the rice is cooked 

 if there is too much liquid. Add the butter and stir it in with a fork 

 to prevent the rice from being broken. A little catsup or chili 

 sauce with water enough to make three-quarters of a cup may be 

 substituted for the tomatoes. This may be served as a border with 

 meat, or served separately in the place of a vegetable, or may make 

 the main dish at a meal, as it is savory and reasonably nutritious. 



Mock Rabbit. One-half pound round steak and 1 pound sau- 

 sage; or 1 pound round steak and MJ pound sausage meat; 3 slices 

 of bread moistened with water, 1 egg, 1 onion, }4 pound salt pork, 

 pepper and salt. 



Chop the meat. Chop the onion and cook (but do not brown) 

 it in the fat tried out of a small portion of the pork. Add the bread 

 and cook a few minutes. When this is cool, mix all the ingredients 

 and form into a long round roll. The surface can easily be made 

 smooth if the hand is wet with cold water. Lay the remaining pork 

 cut in thin slices on top and bake forty minutes in a hot oven. The 

 sausage may be omitted if desired and other seasoning used. There 



