September
Second Sunday
Summer Sausage with
Ripe Olives and Dill Pickles
Roast Fillet Beef—Mushroom Sauce
Parsley Potatoes Broiled Tomatoes
Banana Fritters
Pepper and Onion Salad
Mock Mince Pie Cheese
Iced Tea
Buttermilk
SUMMER SAUSAGE (APPETIZER)
Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergrass or parsley. Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer.
ROAST FILLET OF BEEF
Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet. Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (see [Page 167]) using fat in dripping pan.