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Cooking of True Proteids Continued: Meat: Serve

BOILED LAMB Wipe the meat with a damp cloth, cover with boiling water, let boil five or six minutes, then simmer about three hours. Serve with caper sauce, boiled turnips, cauliflower or spinach, and potatoes.

SPANISH VEAL BALLS, EN CASSEROLE About 11/2 lbs. of veal (cutlet, 1/2 teaspoonful of paprika from leg) 1 teaspoonful of parsley (fine 1/4 cup of fat, salt pork or chopped) bacon 1 1/2 cups of cooked tomatoes 1/2 cup of fine, soft bread 1/2 teaspoonful of salt crumbs A slice of green or red pepper, 1 egg, well-beaten chopped fine 1/2 teaspoonful of salt Chop the veal, freed from skin, etc., and the pork very fine, add the other ingredients and mix all together thoroughly, then shape into balls by rolling portions of the mixture in the hands. Make about six balls. Roll the balls in flour, then saute them in a little salt pork fat made hot in a frying pan. Heat about a cup and a half of canned tomatoes and turn into a casserole. Add the salt and chopped pepper, put in the veal balls, rinse out the frying pan with a spoonful of the tomato juice and pour into the casserole. Cover and let cook in a moderate oven an hour or more. Serve from the casserole, or from a platter, with a sprig of parsley in the top of each ball. Beef (from the round) may be prepared in the same way. Also a pound of veal steak or beef steak from the round, cut in pieces two inches square, may be browned and cooked with the tomatoes in the casserole. In this case two hours' cooking will be needed. The tomato may be strained, if desired, before it is set to cook.

CALF'S LIVER, HASHED Cut from half to a whole pound of calf's liver into slices and pour over it boiling water to cover; let stand five or six minutes, then drain, wipe on a cloth and chop fine. Melt a tablespoonful of butter in a saucepan, put in the hashed liver, cover and let simmer very gently about one hour, stirring occasionally. Then add a dash of paprika, half a teaspoonful of salt and two or three tablespoonfuls of hot water or broth and serve when mixed thoroughly. Serve on rounds of buttered toast or with baked potatoes. BREAST OF FOWL (ONE YEAR) EN CASSEROLE With a sharp knife cut the breast, entire, from a fowl a year old and leave the rest of the flesh intact Have three or four tablespoonfuls of salt pork or bacon fat, butter or vegetable oil in a frying pan; when hot cook the breast over a brisk fire on the skin side until slightly browned, then set into an earthen dish; add about a dozen slices of carrot and an equal number of celery and pour in boiling water to half cover the chicken; put on the cover of the dish and let boil five or six minutes, then set to cook in a moderate oven for about two hours. Allow plenty of time for cooking, as the chicken may be kept hot in the dish after it is cooked enough. Renew the water as needed and add salt and pepper when about half cooked. Serve from the dish, or dispose the chicken on a platter with the vegetables around it.