Free Recipes

Take a dozen raw potatoes, sliced thin; one large onion, chopped fine;
any kind of cold roast meat, preferably lamb or beef; and the brown gravy.
Take a dish, such as a chicken pie would be baked in, and put a layer
of the thin sliced potatoes on the bottom and on the sides.

Then put a layer of the thin slices of meat on the bottom; sprinkle
over some of the chopped onion, some of the gravy, or pieces of butter,
some salt and pepper; then another layer of potatoes, then meat, onion,
butter or gravy, salt and pepper, until the dish is full, having the last
and top layer of potatoes covered well.

Fill the dish with hot water, put in a fairly slow oven, and bake three
hours, when it will be thoroughly cooked and delicious. This is a dish
that will, I think, be new to many.

COLD-MEAT PIES

Cold-meat pies are easy to prepare. They are very good made of chicken,
lamb, or veal, and the latter two may be worth considering from an economical
point of view. Take two pounds of veal, previously cooked and cut into
neat pieces. Put a layer at the bottom of a deep baking-dish. Sprinkle
over these some finely minced onion and parsley, a very little thyme,
and some grated celery, salt and pepper, and then a layer of hard-boiled
eggs cut into slices. Continue in this way until the materials are used,
adding also a few slices of ham cut into small dice. Pour over all a strong
gravy. This may be made from a knuckle of veal, and should be made sufficiently
strong, so that, when cold, it will cut into a firm jelly. Cover all with
a pie crust, and bake half an hour.

As a variation, the veal may be molded in jelly. Boil a knuckle of veal
in a quart of water until it falls to pieces. Season with onion, parsley,
celery, salt, and pepper. Take a pretty mold, lay in the bottom a layer
of cooked veal, then a layer of hard-boiled eggs, and a few pieces of
ham. Continue until the mold is almost full. Then strain over the contents
the gravy.

MEAT ROLLS

Meat rolls are made by rolling out some pastry, and cutting it into
squares of about four inches in size. Wet the edges all around, lay any
kind of finely minced meat on one half, then fold the other half over.
Pinch the moistened edges together, so the contents cannot ooze out in
cooking. Bake for about half an hour. The meat should always be finely
chopped and well flavored.

Crabs, salmon, or oysters may be used instead of the meat.