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

Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of
suet. Cut the tenderloin from each steak, and as much more of the
steak as required for one meal. Place the finely-cut suet in a hot
fry-pan; this should measure 1 tablespoonful when tried out, add one
teaspoonful of butter, when the fat is very hot and a blue smoke
arises place pieces of steak, lightly dredged with flour, in the pan
of hot fat, place only one piece at a time in the fat; sear the meat
on one side, then turn and sear on the other side; then place the
other pieces of meat in the pan and continue in the same manner,
turning the steak frequently. The hot butter and suet sear the steak,
thus the juice of the meat is retained, making the meat more
palatable; season with salt and pepper, place on a hot platter and
serve at once.

MEAT BALLS

Chop meat fine; beef, chicken, lamb or veal; mince a small onion and
fry in a tablespoonful of butler; add a tablespoonful of flour, the
yolk of one egg, the chopped meat and a little broth, gravy, or milk
to moisten, salt and pepper. Stir all together and turn the whole
mixture into dish to cool. When cool, shape with well-floured hands
into balls the size of a shelled walnut. Dip in beaten white of egg,
then into bread crumbs, and fry in deep fat until crisp and brown.
Place only three or four meat balls in a frying basket at one time.
Too many at a time chills the fat; but if plunged in boiling hot fat,
then a crust is formed at once over the outside, which prevents the
grease from penetrating. When the meat balls are browned nicely, lay
them on brown paper to absorb any grease that may adhere to them. To