The Holt County sentinel., 1873-05-02
How TO Utilize Broken Victuals.


In order to enable small families to buy
large pieces without wasting any, or with
out being obliged to make several meal
off the same piece, we will explain how t
prepare cold beef-we mean what Is lef
| from the dinner--from roasted as well al
a boiled piece, and for either breakfast
| lunch, or dinner.
In Salad.-After trimming the fat anC
removing the bones, the cold meat is cu
in square slices of about two inches In sizt
and one-sixth of an inch thick. IL should
be cut as much as possible across the
grain of the meat. The slices are arranged
on the dish in the following or any Other
way. according to taste or fancy a slice
| Is placed In the middle of the dish, ther
other slices are placed around 1t, forming
either round or an oval figure, accord
| ing to the shape of the dish, one overlap
ing another. and so ON until the dish |;
entirely covered. The meat is then Gov
cred with parsley chopped fine, the fol
lowing sauce is spread over the whole
and an excellent dish is ready to serve.
Sauce.--Beat well together in a bow
two or three tablespoonful (more or less
according to the quantity Of meat) of oil
about half as much vinegar, salt, pepper
and mustard to suit the taste, and use.
Stetoed.--The bottom of an earthern dish
that stands fire Is buttered inside, layer OF
the slices of cold beef is placed in it then
parsley and picked cucumbers are chop
ped together, and some of them are spread
over the slices, with salt and pepper. The
process is repeated two, three, or four
times, according to the quantity of beef.
A little broth and butter are added, the
dish Is set on a rather slow fire for about
ha1F . ,a 1,yN 20, u
IL may also be busted with bread-crumbs,
and put In the oven for ten minutes when
ready as above, adding a little more broth
in case 1t gets dry.
Hash.-1nstead of slicing the meat,
chop it, and knead it with baked potatoes,
raw eggs, chopped parsley, salt and pep
per. A pinch of grated nutmeg may be
added, II liked. Work It then into small
balls about an inch In diameter, roll these
in bread crumbs, fry them slightly with
little butter, and serve with piquante
sauce. If liked, raw onions may be
chopped very fine and mixed with the
With Oaions.- slices Of cold beef
are put in an earthen dish. Sliced onions
are fried with butter until of golden
color; then they are busted with flour,
and stirred for a minute or two in the
fryingpan enough water Is added to
little more than cover the bottom of the
pan; 1t is simmered until the onions are
thoroughly cooked, when they are mashed
through colander, spread over the slices
of beef, with salt, pepper, vinegar, and
mustard mixed together, put in the oven
to warm thoroughly, and served
Wtth Potatoes, etc.-Proportions to
pound of beef add two ounces OF salt
pork, cut in dice; four middling-sized po-
tatoes, each cut In four pieces; salt and
pepper; also the following seasonings,
tied In linen rag bay leaf, two cloves,
three sprigs of parsley, and one of thyme.
Place the whole in saucepan, with cold
water enough to half cover it, set it on
the fire, and let 1t simmer gently until
the potatoes are cooked. Then add the
beef, sliced or cut in dice, give one boil,
take off the rag of seasonings, and 1t is
ready.
BroiLed.-When the meat is trimmed as
above, cut 1t in slices about half an inch
thick, rub both sides slightly with butter,
salt and pepper both sides also, and broil
1t is done in less than minutes time, the
meat being already cooked. Place 1t on a
warm dish, spread butter, chopped pars-
ley, and few drops Of vinegar all over
ii, and serve quickly. When broiled as
above the slices of meat may be served on
puree of peas, beans, Limas, lentils, or
potatoes.
Piguante lSauce.-When the flour is
cooked, add about pint of water or broth, "a
tablespoonful of chopped onions or shall
lots. half gill Of vinegar, three stalks of
parsley chopped, salt, pepper, a teaspoon
ful of chopped picked cucumber, and the
following, tied in linen rag-a bay leaf,
a Glove, and stalk of thyme. Boil gent
lU nntil fha xuhnIa ie uval1 nnnGaI tb;,
reduces 1t too much, add little warm
water or broth. Mustard may also be
added, If liked, but only when off the fire.
Slices of cold beef may be warmed in
piquante sauce, and served. The pungen-
cy of the onion or shallot, as we'll as that
of garlic, evaporates in cooking. Many
deprive themselves of q most excellent
and healthful condiment through mere
prejudice. If sauce tastes of onion it is
because the onions have not been cooked
enough. Such sauce as the above is very
inferior without onions or shallots, as are
many Others of which we shall speak in
future. The pungent taste of the above
spices cannot be retained in cooking them,
even If it were attempted it is volatile,
and the more or longer it is heated, the
more it evaporates.
What Is left of stet0ed beef Is merely
warmed over. If found rather dry, lit
tie broth or piquante sauce, or both, may
be added, according to taste.
Fdt.-Many buy inferior meat on ac-
count OF the waste of the fat that Is al
ways found In good meat. When the fat
is wasted 1t is the fault of the cook, who
does not know how to use 1t. Some cooks
know how to use 1t, but will not take the
trouble to melt 1t when the mistress al
lows as much lard and butter as is asked
for. The fat skinned off the broth or
boiled meat, and that, coming from the
trimming of raw or cold beef, Is much su-
pcrior to lard to fry with. Lard flies all
over; beef fat never does when properly
melted: To melt beef fat or suet, cut K
In small pieces, and set on a rather slow
fire, In an iron pan. AS soon as 1t begins
to melt, skim the melted part off with
ladle, and turn it into stone jar, which
you cover when cold. Put it away in a
cool, dry and dark place. We contend
that careful cook never needs lard for
frying purposes, but always has more fat
than is necessary out of boiling or roast
inc Dipcpg.- Pierre Riot a, Hoa.,,ps1o Ro.o..