APPETIZING MEAT DISHES

[Welland Tribune October 31, 1941]

Vitamin Pie
Biscuit dough
Prepared mustard
1 lb sliced beef liver
seasoned flour
1/2 cup of sliced onion
3 tablespoons of fat or salad oil
2 cups of thin white sauce
2 cups each of cooked or canned peas, diced carrots and potatoes

Dredge liver in flour; brown with onion in fat or salad oil; cube. Combine white sauce, peas, carrots, potatoes. Place in casserole with liver. Roll biscuit dough in rectangle. Spread with mustard; roll up; slice Place in casserole. Bake in hot oven (400 degrees F) 40 minutes Serves 4 – Mrs B.W.T.

Steak Monte Carlo 1 1/2 lbs best quality top round steak cut 3 3/4 inches thick. French dressing Preheat broiler 5 minutes. Brush top of steak lightly with well-seasoned French dressing. Place steak on rack having meat 3 inches below heat. For rare steak, broil 8 minutes. Turn. Brush surface lightly with French dressing. Broil 8 minutes longer. For medium broil 10 minutes on each side. During last few minutes of broiling place freshly cooked carrots on broiler rack with steak. Brush carrots with the French dressing- Mrs S.B.D.

Suet Dumplings for stew
2 cups of flour
2 teaspoons of baking powder,1/2 teaspoon of salt
1 cup of milk
1 rounded teaspoon ground suet

Drop on top of stew. Cook 10 minutes. Serve immediately-

Smothered Lamb Patties
6 strips of bacon
6 lamb patties
1 can condensed mushroom soup
1 bay leaf

Wrap bacon strips around patties.
Cook until bacon is crisp, about 15 minutes. Pour off fat. Add soup, crushed  bay leaf. Simmer uncovered 15 to 20 minutes, Serves 6 to 8- Mrs G.W.C.

Veal Casserole
1 lb thinly sliced veal cutlet
3 tablespoons of melted fat
1 1/2 cups of rice
2 bouillon cubes
1 2/3 cups of boiling water
1 bay leaf, crushed
Thyme
salt and pepper

Dredge veal cutlet in flour. Brown in fat. Place in bottom of casserole. Wash
rice place om meat. Dissolve bouillon cubes in boiling water. Add bay leaf, thyme, salt and pepper. Pour over meat and rice. Cover. Bake 40 minutes in moderate oven. – Mrs V.R. McK

Irish Stew
1 lb potatoes
3/4 lb of onions
1 oz buttered1/2 pint of milk
pepper and salt

Potatoes and onions should be weighed after peeling. Slice and throw them into cold water, bring them quickly to the boiling point and boil for 1 minute, Drain and put them into a double pan. Boil milk and pour it over them. Season with 1/2 teaspoon of pepper. Add butter. Stew for 2 1/2 hours- Taken from a Yorkshire Cookery Book.