To Roast Meat
Ingredients
- meat
- flour
- salt
- dripping
- 1 pint boiling water
Directions
- Have a bright and clear fire ; weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up ; flour the joint well, and sprinkle it with salt; let it roast quickly the first ten minutes, then put it farther from the fire, and let it cook more slowly, basting often ; flour occasionally.
- When dishing up, pour the dripping out of the pan, and set it aside.
- Add one pint or more of boiling water to the brown lumps under the dripping, and put it in the hottest part of the oven.
- Pour this gravy over the meat and serve.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, flour, salt, dripping, water,
Equipment: oven, baking pan
See Also
Curry
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, dripping, apple, onion, curry powder, flour, salt, pepper, water
Equipment: measuring cups, measuring spoons, knife, stove, pot
Yeast Refrigerator Cookies
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Category: Dessert
Ingredients: flour, salt, butter, yeast, water, cream, egg yolk, vanilla, , nut
Equipment: measuring cups, measuring spoons, sifter, pastry cutter, egg beater, refrigerator, rolling pin, oven, baking sheet
Jule Kage (Christmas Bread)
Author: Coon Prairie Church
Source: Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)
Ingredients: milk, sugar, butter, salt, , water, yeast, raisin, candied fruit, flour
Equipment: measuring cups, measuring spoons, stove, pot, egg beater, oven
Meat Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, onion, flour, pepper, dripping, salt, milk
Equipment: measuring cups, measuring spoons, baking pan, oven
Onion Soup
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Side
Ingredients: onion, fat, flour, meat, broth, soup bone, water, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove