One good sized lobster; two ounces butter; one small onion; one can mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one teaspoonful salt; one saltspoonful pepper. Put the butter and chopped onion in saucepan, cook until onion is brown, then add two tablespoonfuls flour and the water. When boiling add salt and pepper. Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes then stand over hot water. Cut lobster in good sized pieces, put into sauce, cover the pan closely, let stand ten minutes longer over hot water and serve.
MEATS AND FOWL
"Some hae meat and canna eat,
And some wad eat that want it.
But we hae meat and we can eat,
And, so the Lord be thank it."
BEEFSTEAK ROLL Mrs. J. E. Kelly
Use a large slice of round steak cut one-half inch thick. Make a dressing by mixing together: One cupful grated breadcrumbs, two-thirds teaspoonful salt, one well-beaten egg, one tablespoonful melted butter, one small onion, grated, a few dashes of paprika and a half teaspoonful powdered sweet herbs. Lay the steak on a board, sprinkle with salt and pepper, spread thickly with the dressing and roll up. Wind with soft cord to hold in place. Put three tablespoonfuls of pork fat in a frying pan and when very hot, dredge the roll with flour and brown it quickly on all sides. Place meat in kettle that has a tight fitting cover. Meanwhile, add to the fat in the pan two slices of minced onion, and one tablespoonful flour. Stir until very smooth, pour in a cupful of stock (or hot water) and when the gravy boils, pour over the roll with a pint of strained tomato. Season to taste with salt and pepper, cover the kettle closely and as soon as the contents boil, place where it will simmer for about two hours. When cooked, remove the strings, and serve on a heated platter, with the strained gravy poured over it.
HAMBURGER POT DINNER Mrs. Antonio Sterba
With two pounds hamburger steak, mix well one cup raw rice (wash well); one medium sized onion, chopped; season and make into balls. Line bottom of a pot with small pieces of suet; when this is melted, place meat balls in the pot, cover with water, and cook until rice is about done. Add one can of tomatoes (quart can). A half hour before serving, peel enough medium-sized potatoes to circle the platter to be used. Place these on top of tomatoes. When potatoes are done, arrange them around the outside rim of the platter with the meat balls in the center, and pour over the meat enough gravy for first serving. Remainder of gravy may be used on table in a casserole or gravy dish. Care must be used in measuring the rice—too much will cause the balls to fall to pieces. One advantage of this dish is that it may be prepared the day before, or the morning before serving, with the exception of the potatoes.
CALVES' HEARTS STUFFED AND BRAISED Mrs. W. R. McGhee