1 lb. ground pork, veal, lamb, beef
1/3 cup tomato juice
1/2 cup bread crumbs or oatmeal
1 slightly beaten egg
1/4 cup finely cut onion
1 teaspoon salt
Mix all ingredients thoroughly. Shape into loaf and place in skillet. Brown over medium heat. Carefully turn and brown other side. Cover and reduce heat to low. Cook approximately 1 hour or until done.
Swiss Steak2 lbs. round of sirloin steak cut 1” thick
1/2 cup flour
2 teaspoons salt
2 tablespoons shortening
1 medium onion sliced
1/2 green pepper chopped fine
1 cup boiling water
1 cup canned tomatoes
Mix flour and seasoning and pound into meat. Melt shortening in skillet. Brown meat on both sides. Add onion, green pepper, boiling water and tomatoes. Cover and cook slowly on low heat for approximately 1 to 1-1/2 hours.
Leg Of Lamb
4 1/2 lbs. leg of lamb
Seasonings and flour
Sear meat in roaster about 10 minutes on all sides. Place skin side down. Season w/garlic, celery seed, & onion. Cover and reduce heat to low. Roast 30 min. per lb.
3-1/2 lb. roast (chuck, shoulder, etc.)
1 medium size onion
Salt, pepper, paprika
Do not wash roast. Sprinkle paprika on both sides of roast. Press meat down firmly in pan. Turn burner on medium heat and brown on both sides (approximately 7-10 min. per side). Place one medium size chopped onion on top of meat and cover.
Reduce heat to low, roast 15 min. per lb. for rare, 25 min. per lb. for medium, 35 min. per lb. for well done.
Season near end of cooking time to taste.
1/2 lb. hamburger
1/4 teaspoon salt
Dash of pepper
1 teaspoon steak sauce
1 tablespoon grated onion
Mix together thoroughly, hamburger, steak sauce, onion, salt and pepper. Shape into 4 equal patties. Place patties in skillet and broil over medium heat 8 minutes each side, pouring off fat as it collects.
2 pounds sirloin of beef
2-1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock
2 tablespoons tomato juice or Paste
3 tablespoons grated onion
1/2 cup sour cream
Cut beef into thin strips, sprinkle freely with salt & pepper, let stand covered for 2 hours in cool place. Make a roux by blending flour w/butter over low heat until mixture bubbles and is smooth. Gradually stir in beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute. Brown beef in large skillet with grated onion. When the meat is browned, pour the meat and onion into the sauce, taste for seasoning, and simmer gently, covered, for 20 minutes.
Your waterless roasting method will produce natural and adequate meat liquid for making gravy; the weight of the meat will determine the amount of liquid produced. Measure drippings in pan; skim off any excess fat. For each cup of gravy, use 2 tablespoons flour, 2 tablespoons drippings, and 1 cup liquid (water, stock or milk). Stir flour into drippings and cook until lightly browned. Remove from heat and gradually stir in liquid. Return to burner stirring constantly. Bring to boil over medium heat and boil for 2 minutes, stirring sides on bottom of pan.
Barbeque Spare Ribs
2 to 2 lbs. spare ribs
Salt and pepper to taste
2 tablespoons brown sugar
Place ribs in skillet and brown well on all sides, over medium heat. Drain off all excess fat. Add chopped onion and sprinkle the brown sugar over top.
Add the following sauce:
1/2 cup catsup
1/2 teaspoon chili power
1 tablespoon celery seed
1/8 cup vinegar
1 tablespoon Worcestershire sauce
1 cup water
Bring to boil in separate pan and pour over ribs. Cover and reduce heat to low or simmer. Cook about 2 hours. Occasionally baste and turn ribs.
Select butt end or whole ham
Brown sugar and whole cloves
Score fatty part of ham. Place pan over medium heat and brown all sides. Place fatty side up and put on paste made of wet mustard and brown sugar using whole cloves in scored corners.
Cover with pineapple juice and fruit if desired.
Cover, reduce heat to low and cook 20 minutes to the pound.