Put the bones in a
kettle, the meat on top, and pour over six quarts of cold water. Bring to a
boil, skim, and simmer gently two hours. Add the onion sliced, the carrot
chopped, salt and pepper, and simmer one hour longer. Drain in a colander.
Dip long molds, or ordinary bread pans, in cold water, cover the bottom
with slices of hard boiled eggs, put the meat in bits on top of this,
seasoning it with a little salt. Slice the gherkins and put them in layers
between the meat. Strain the liquid, add the vinegar, and pour it over the
meat. There should be just enough to cover it nicely. If there is more
than this, boil it down before adding vinegar. Stand aside over night.
When cold, dip the mold a second in boiling water, and turn the jelly in a
platter. Serve cut in slices, with either a nice cold slaw, or cabbage and
celery salad. Jellied beef is made the same, substituting a leg or shin of
beef.
This will cost about seventy five cents, and will make twenty-five to
thirty slices.
BAGGED VEAL
2 pounds of lean ham
4 pounds of veal cutlet
3 shredded wheat biscuits
2 eggs
2 onions
1 teaspoonful of powdered sage
1/2 teaspoonful of allspice
1 teaspoonful of salt
1/2 teaspoonful of black pepper
Put the meat, raw, through a meat chopper, add the biscuits crumbed, the
onions grated, and all the seasonings.
Pages:
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110