The Rocky Mountain Cook book for High Altitude Cooking

Cover The Rocky Mountain Cook book for High Altitude Cooking
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Boil down to a cup- ful for a pint of meat. Try two small onions cut fine in two tablespoonfuls of butter till brown, add two tablespoonfuls of flour, stir till dark brown. Strain the liquor in which the bones were boiled and add it gradually to the butter and flour; add more salt if needed, one tablespoonful of lemon juice, two table- spoonfuls of Worcestershire sauce and the pieces of meat. Simmer fifteen minutes; add a dozen mush- rooms and a glass of claret, if you like, or the juice of a s...our orange. Serve hot on slices of fried bread.
Garnish with parsley and slices of orange, or serve canned peas in the center with the meat on toast around them.
MEAT PIE.
Out cold-cooked meat into thin slices, remove all the gristle, put in baking dish, cover with gravy or tomato sauce. Season well. Spread a crust of mashed potato over the meat, brush over with beaten egg and cook in a hot oven for twenty minutes.
MEAT PIE (No. 2).
Put layers of cooked sliced meat and potato in a baking dish (other vegetables can be used if liked) ; cover with a gravy; season and spread over with a plain pastry rolled one-half inch thick ; bake in a hot oven for thirty minutes, or covered with a baking powder biscuit dough.


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