Evening Republican, Volume 15, Number 42, Rensselaer, Jasper County, 18 February 1911 — Dressed Meat. [ARTICLE]

Dressed Meat.

A cheap, nourishing, delicious, and easily digested meat for luncheon or tea is made by boiling a “shankbone” of veal, one of beef, and one of mutton together until the meat will fall from thd bone. Carefully remove all bone and gristle, chop fine, or put through meat cuttier. Season to taste,, sage and savory may be added If desired. Place half the mixture in a bread tin, have ready five or six hard boiled eggs, cut each end from them so they can be placed close, end for end, In a row on the meat in the center of tin. Then add the balance Qf the medt, press closely, and set away” until firm. Slice in half inch slices with a sharp knife so that each piece will have a slice of egg In the center, garnish with parsley. This never falls to be an attractive dish and once 'made well is in constant demand. The stock can be used for soup.