|

MEAT BIRDS MRS R. WEHRL

2 LBS LEAN BEEF OR VENISON, SALT, PEPPER
AND ONIONS TO TASTE. BACON STRIPS OR THINLY
SLICED WAM. \ Cc. WATER OR MEAT STOCK AND
SMALL AMOUNT OF FAT.

CUT MEAT INTO SLICES ABOUT 3X & INCHES AND

SEASON WITH SALT AND PEPPER. |
COVER WITH UNCOOKED BACON STRIP OR HAM.
TOP WITH ONION OR STUFFED OLIVE AND ROLL
UP. FASTEN WELL WITH SKEWERS OR STRING
DREDGE IN SEASONED FLOUR AND BROWN ON
ALL SIDES, TRANSFER TO ROASTER, ADD

WATER OR STOCK AND COOK COVERED \ ‘Yo URS.
THICKEN STOCK BEFORE SERVING. REMOVE STRING.

NORWEGIAN MUTTON

MRS. A. SATTMANN.

\ WHOLE SHOULDER OF MUTTON, BONED AND
CUT INTO LARGE CHUNKS.

| WHOLE LARGE , HARD CABBAGE.

HANDFUL PEPPER CORNS 2 BAY LEAVES, SALT.
PUT LAYER OF MUTTON ON BOTTOM OF HEAVY
PoT THEN LAYER OF CABBAGE CUT IN WEDGES.
SPRINKLE WITH SALT AND PEPPERCORNS AND
A BAY LEAF, KEEP THIS UP UNTIL MEAT AND
CABBAGE ARE USED ENDING WITH CABBAGE
ON TOP. COVER TIGHTLY AND SIMMER MOST

OF ONE DAY.

CHICKEN CASSEROLE ues v. nroce

2C. LEFT OVER CHICKEN | CAN CREAM CHICKEN S0uP.
in C. CHOPPED CELERY ALITTLE CHOPPED ONION
Mac. SCALDED RICE 1 GREEN PEPPER.

MIX TOGETHER AND PUT IN GREASED CASSEROLE.
BAKE 300-350° FOR ONE HOUR. SERVE WITH GR. SALAD.