Season meat with salt, pepper and add egg, cooked rice and mix well. Melt butter, add onion, parsley, celery, sugar, tomato sauce and salt and pepper. Cook until slightly thickened.Cook cabbage leaves in boiling water until wilted. Fill each cabbage leaf with some meat mixture, roll and fold so that the leaves hold together. Place fold side down in single layer in baking pan and cover with sauce. Cover and bake at 350° for about an hour, bake uncovered for another 20 minutes.
Place brisket in Dutch oven or deep ironwear pot, cover meat with cold water just to top of meat. Sprinkle 1 lb. Pitted prunes on top of meat. Cover pot and simmer slowly for 1 hour at which time ½ of the liquid will remain. Place meat or combination of sweet potatoes and carrots on top of meat and prunes. Sprinkle lightly with brown sugar and transfer to a pre-heated oven. Bake (covered) at 350°for 2 hours.
10 lbs. Lean Boston Pork Butts, ground in small pieces
1 teaspoon salt per lb meat
2 teaspoons pepper
2 ½ cloves garlic, chopped fine
3 teaspoons marjoram- fresh if possible, hand crushed and rubbed
Mix all ingredients in large container with 2 cups of water. Let stand overnight in a cold place (cover on container). Next day fill casings with meat, adding a little water to make stuffing easier.
Mix above ingredients well and let rise in a covered bowl in a warm place, free from drafts for 30 to 50 minutes.
Part 2:
Dough:
3 eggs beaten well
1 cup sugar
½ cup butter, melted and cooled
2 ¼ cup of flour
1 teaspoon of salt
1 teaspoon of vanilla
1 teaspoon of lemon juice
Topping:
¾ cup flour
½ cup sugar
1/3 cup soft butter
Cream sugar and melted shortening, stir in beaten eggs. Mix salt with flour and add slowly. Add vanilla and lemon juice. Combine the first and second parts and mix well. Beat with wooden spoon for 5 minutes or more. Split the mixture into two greased loaf pans and cover with crumbs made from ¾ cup flour, ½ cup sugar and 1/3 cup soft butter. Cover and let rise in warm place, free from drafts, until double in size.
