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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

MEATS

VEAL BIRDS (8 People).

     Three pounds veal steak 1/2 inch thick cut into pieces 4 by 5 inches.  Season each piece of meat with salt and pepper.  Place a small sausage and roll, putting together with toothpicks.  Roll each bird in flour.  Fry brown on both sides.  When brown simmer down (having covered them with water).  Will take from 1 1/2 to 2 hours to simmer down.

--Mrs. Rollert.    

FLANK STEAK WITH ONIONS IN FIRELESS.

     Use a very thick well scored steak; salt and pepper and pound in as much flour as possible; brown quickly in a bit of suet, then lay in cooker and cover with sliced onions.  Use a radiator above and below and bake 2 hours.

--M. Sieben.    

PINK RABBIT.

     One cup chip beef, 1 cup cheese, 1 cup tomato juice, dash of paprika, teaspoon salt.

     Heat over a slow fire.  Just before serving stir in 1 egg.

--Mrs. Hentrich.    

SAVORY USE OF LEFTOVERS.

     Put alternate layers of diced cold meat and diced cold potatoes in baking dish; salt and pepper and pour one cup sour cream over all; finish with layer of bread crumbs and bake till brown.

--Mrs. Marvin J. Peters.     

MOCK FROGS.

     Take nice tender veal steaks; score; salt and pepper them and cut into strips 3 inches long and 1 inch wide.  Dip into rather thick pancake dough, and fry as you would doughnuts.

--Mrs. Hugo Eyssell.     

WIENER SCHNITZEL.

     Take a nice large veal steak, beat well with a potato masher.  After that chop with the sharp end of a knife on both sides.  Sprinkle with salt and pepper.  Then turn in flour, dip in beaten egg, then in breadcrumbs and fry in hot lard until brown on both sides.

     Serve on hot platter; garnish with parsley and lemon slices, and serve with vegetables and potatoes.

--Mrs. Stubenrauch.    

LAMB AND CUCUMBER.

     Take leg of lamb and brown in butter or other fat until dark brown; add 2 or three medium sized cucumbers and 2 or 3 good sized onions, a few whole peppers and 1 or 2 bay leaves; cover tightly and add a little water off and on, cooking slowly over a moderate fire like pot roast.  Thicken gravy with a little flour after roast has been cooked well done and ready to serve.

--Mrs. William Eyssell.    

   

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