3/4 of a cup of Indian
meal
1 quart of milk
Boil the milk, and add the
Indian meal, a little at a time, when milk is boiling, stirring constantly.
Cook for one-half an hour, stirring constantly. Add salt just before taking
off the fire. The Indian meal should be stiff when finished. Turn it onto
the bread-board, and spread it out to the thickness of two fingers. While
it is cooking prepare a meat sauce, and a Bechamel sauce as follows:
MEAT SAUCE
Take a small piece of beef,
a small piece of ham, fat and lean, one tablespoon of butter, a small piece
of onion, a small piece of carrot, a small piece of celery, a pinch of
flour, one-half cup of bouillon (or same amount of water), pepper. Cut
the meat into small dice; chop up fine together the ham, onion, carrot,
and celery. Put these all together with some pepper into a saucepan with
the butter, and when the meat is brown, add the pinch of flour, and the
bouillon a little at a time (or the water), and cook for about one-half
an hour. This sauce should not be strained. |
