STUFFED MEAT ROAST
2 pounds chopped meat 2 teaspoonfuls salt 1/8 teaspoonful pepper
Mix these ingredients. Take about three fourths of the mixture, put it into a greased baking-dish or pan, shape it into a loaf, and make a large cavity in the center. Into the cavity, put a stuffing prepared as follows:
2 cupfuls bread crumbs 1 teaspoonful salt 1 teaspoonful marjoram 1/4 teaspoonful thyme 1/4 teaspoonful savory 1/8 teaspoonful pepper 2 tablespoonfuls fat
Mix the crumbs and seasoning. Melt the fat, add the seasoned crumbs. Stir and heat until the crumbs are slightly browned.
Put the remainder of the meat mixture on top of the crumbs, so that the latter are entirely surrounded by the meat mixture. Place in a hot oven and bake from 1/2 to 3/4 hour. Serve hot,—plain or with Brown Sauce (see below).
Instead of bread stuffing, potato stuffing prepared as follows may be used in Stuffed Meat Roast.
Tomatoes may be added to the meat mixture (see Beef Loaf).
POTATO STUFFING [Footnote 55: From United States Food Administration
Bulletin.]
2 cupfuls dry mashed potatoes 1 egg (beaten) 1 small onion, grated 1 tablespoonful fat 1 stalk celery finely minced or 1/2 teaspoonful celery salt 1 teaspoonful salt Pepper
Mix the ingredients and use in place of ordinary bread stuffing.
EXPERIMENT 53: COMPARISON OF STARCH AND DEXTRIN FOR THICKENING.—When flour is browned what substance is formed from some of the starch (see Experiment 26, above)?
Make a White Sauce, using 1 teaspoonful of fat, 1/2 tablespoonful of flour, and 1/4 cupful of water. Make a Brown Sauce with the same ingredients, browning the fat and flour. Compare the Brown and White Sauce as to thickness. Which has the greater thickening property,—starch or dextrin? Estimate the quantity of flour to use for Brown Sauce in order to make it equal in thickness to a White Sauce made by using 1, 2, and 3 tablespoonfuls of flour to 1 cupful of liquid.
NOTE.—If a suitable fat has been used, the Brown Sauce may be seasoned and used with the Stuffed Meat Roast.
BROWN SAUCE
1 1/2 tablespoonfuls fat 2 tablespoonfuls flour 1/2 teaspoonful salt Pepper 1 cupful meat stock or hot water 1 teaspoonful scraped onion
If there is any meat stock in the roasting pan, remove it and make the
"Brown Sauce" in the pan. Put fat and onion in the pan, and brown them.
Add the flour and brown it, then add the other ingredients and cook as
White Sauce.