CHAPTER XIII

RECIPES FOR MEAT DISHES

Trying out Fat--Extending the Flavor of Meat--Meat Stew--Meat
Dumplings--Meat Pies and Similar Dishes--Meat with Starchy
Materials--Turkish Pilaf--Stew from Cold Roast--Meat with Beans--Haricot
of Mutton--Meat Salads--Meat with Eggs--Roast Beef with Yorkshire
Pudding--Corned Beef Hash with Poached Eggs--Stuffing--Mock Duck--Veal
or Beef Birds--Utilizing the Cheaper Cuts of Meat.


"To be a good cook means the knowledge of all fruits, herbs, balms and
spices, and of all that is healing and sweet in fields and groves,
savory in meats. It means carefulness, inventiveness, watchfulness,
willingness, and readiness of appliance. It means the economy of your
great-grandmother and the science of modern chemistry; it means much
tasting and no wasting; it means English thoroughness, French art,
and Arabian hospitality; it means, in fine, that you are to be perfectly
and always ladies (loaf-givers), and are to see that everybody has
something nice to eat."--JOHN RUSKIN.


RECIPES

(In these directions a _level_ spoonful or _level_ cupful is
called for.)