Page:Wood - Foods of the Foreign-Born.djvu/32

16 Roast Meat


 * 6 pounds beef, pork, or lamb
 * 1 clove of garlic
 * 3 onions
 * 2 tablespoons salt
 * 2 green peppers
 * 4 tomatoes
 * 1 tablespoon mace
 * 1 cup vinegar
 * 1 teaspoon black pepper

Rub meat with salt, mace, and pepper. Pour vinegar over it and let stand over night, or four hours. Cut up peppers, onions, and tomatoes. Place meat in roasting pan, cover with the vegetables, and roast until meat is tender, basting every fifteen minutes with vegetables.

Boiled Fish


 * 4 or 5 pounds haddock
 * 2 tablespoons vinegar
 * 2 tablespoons salt
 * 1 green pepper
 * 1 clove of garlic
 * 1 onion
 * 2 tomatoes
 * 4 cloves

Clean fish and spread open. Cover with salt, vinegar, spices, and vegetables. Add two cups of water, and simmer until fish is done. The fish may be roasted in a pan.

Fish Chowder


 * 4 or 5 pounds haddock
 * 2 quarts water
 * 2 tablespoons drippings
 * 4 potatoes
 * 3 onions
 * 2 teaspoons mace

Cut up fish, cook in water, and remove bones. Save water in which fish was cooked, and cook potatoes and onions in it. Add mace and serve. No milk is used.

Boiled Potatoes with Mace

Boil potatoes until soft. Drain and add mace until potatoes are nicely coated. Serve hot with drawn butter, or meat or fish gravy.