2 lbs. lean, salt pork 3 turnips 4 beets 2 carrots 1 head cabbage 12 potatoes ¹⁄₂ teaspoon pepper Water to cover
Wash the pork and gash it in slices; wash and pare the vegetables. If preferred, the beets may be cooked separately, without paring them. Put all, except the potatoes, into the cooker-pail and cover them with boiling water. When boiling let them cook ten minutes on the stove, then put the pail into the cooker for six hours or more. Add the potatoes, reheat it to boiling point, and replace it in the cooker for two hours. If more salt or pepper is required add it when the potatoes are put in. In order to save time the potatoes may be cooked separately, drained and added to the dinner before bringing it to a boil for serving. Corned beef may be used in place of pork, if preferred.
1¹⁄₂ lbs. beef brisket Flour 4 tablespoons rendered fat 1 onion ¹⁄₈ teaspoon pepper 6 cloves 2 teaspoons salt 2 slices lemon ¹⁄₈ teaspoon ground allspice ¹⁄₈ teaspoon nutmeg Water to cover (about 1 pt.)
Buy two and one-half or three pounds of brisket to get one and one-half pounds of clear, lean meat. Cut the meat into one inch pieces, roll them in flour, and fry them in the fat till brown. The onion may be sliced and added when the meat is nearly brown. Put the meat with the other ingredients into a small cooker-pail, cover it with hot water, boil for ten minutes, and cook it in a hay-box for five hours or more. If left for many hours the meat becomes a trifle dry, but otherwise the stew is not injured by overcooking. The gravy may be thickened, if desired, with flour and water mixed together in equal parts. The bones may be put in with the stew during the cooking and removed before serving, or they may be used to make soup stock.
1 flank steak 1 cup soft breadcrumbs 1 teaspoon salt ¹⁄₈ teaspoon pepper 2 tablespoons butter ¹⁄₂ teaspoon thyme or summer savoury 1 tablespoon chopped parsley
Wash the steak and remove the membrane that covers it, unless that has been done at the market. Make a stuffing of the crumbs, melting the butter and adding the crumbs and other ingredients to it. If the steak is large enough, use more stuffing than one cupful. Spread the stuffing over the meat to within two inches of the edge. Roll and skewer or tie it into shape. Brown it well on all sides in a dry frying-pan, or dredge it with flour and fry it in rendered beef fat. Lay it in a small cooker-pail or pan. Make two cupfuls of Brown Sauce, or enough to cover the roll. Boil the roll for two minutes and set the pail in a larger pail of boiling water. Put it for five or six hours into a cooker. When it is to be served, remove the string or skewers, lay the roll on a platter, and pour the gravy over it.