SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper.  A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off.  Place the chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt.  Taste the meat before adding all the seasoning specified, as tastes differ.  Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2 tablespoonfuls of butter, a little sweet marjoram or minced parsley.  Mix all together and mold into two long, narrow rolls, similar to loaves of bread.  Place 1 tablespoonful each of drippings and butter in a large fry-pan on the range.  When heated, place beef rolls in, and when seared on both sides add a small quantity of hot water.  Place the pan containing meat in a hot oven and bake one hour.  Basting the meat frequently improves it.  When catering to a small family serve one of the rolls hot for dinner; serve gravy, made by thickening broth in pan with a small quantity of flour.  Serve the remaining roll cold, thinly sliced for lunch, the day following.

VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper.  Place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch.  These take a longer time to fry than does beefsteak.  When a rich brown and well cooked take up the cutlets on a heated platter and serve, garnished with parsley.

MEAT “SNITZEL”

Cut 1-1/2 pounds of thick veal steak into small pieces, dredge with flour, season with salt and pepper, and fry brown in a pan containing bacon fat (fat obtained by frying several slices of fat, smoked bacon).  Remove the meat from the pan, add a couple tablespoonfuls of flour to the remaining fat stir until browned, then pour in the strained liquor from a pint can of tomatoes.  Add one slice of onion and one carrot, then return the meat to the sauce; cover closely and simmer three-quarters of an hour.  When the meat is tender, place on a hot platter, add a pinch of red pepper to the sauce and a little more salt if required, and strain over the meat on the platter.  This was a favorite dish of Mary’s Uncle, and he said she knew how to prepare it to perfection.

SIRLOIN STEAKS