The Weekly Kansas chief., 1880-11-11
atseful aud Curious.
HOW TO UTILIZE BROKEN v1cTuALs.

In order to enable small families to buy large
pieces without wasting any, or without being
obliged to make several meals of the same piece,
will explain how to prepare cold beef-we
mean what is left from the dnner-froIn a roasted
as well as boiled piece, and for either breakfast,
lunch, or dinner.
IL SAIap.-After trimming the fat and re-
moving the bones. the cold meat is cut in square
slices of about two inches in size and one-sixfh
of an inch thick. Ii should be cut as much as
possible the grain of the meat. The slices
are arranged on the dish in the following or any
other way according to taste or fancy; slice is
placed in the middle of the dish, then other slices
are placed around it, forming either a round or
an oval figure, according to the shape of the dish,
one OVERLAPPING another, and 50 on until the dish
is entirely covered. The meat is then covered
with parsley chopped fine. the following sance is
spread over the whole, and an excellent dish is
| ready to serve.
SAUcE.-Beat well together in a bowl two or
three table-spoonfuls (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.
| STEwED-Thc bottom of an earthen dish that
stands fire is buttered inside, layer of the slices
of cold beef is placed in it; then parsley and
| picked ereumbers are chopped together, and
some of them are spread over the slices, with
salt and pepper. The process is repeated two, OF
three 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 half an hour,
/ and il is ready to be served. IL may also he
busted with bread-crumbs, and put in the oven
| for ten minutes when ready as above, adding
| little more broth in case it gets dry.
HAsH.-Instead of slicing the meat, chop it,
and knead it with baked potatoes, raw eggs,
| chopped parsley, salt and pepper. pinch of
| grated nutmeg may be added, if liked. Work it
then into small balls about inch in diameter,
roll these in bread crumbs, fry them slightly
| with little butter, and serve with piquante
| sauee. If liked, raw onions may be chopped fine
and mixed with the rest.
WITH ONIONs.-The slices of cold beef are put
/ in an earthen dish. Sliced onions are fried with
butter until of golden color; then they busted
with flour, and stirred for a minute or two in the
| frying pan; enough water is added TO little
more than will cover the bottom of the pan; il is
| simmered until the onions are thoroughly cooked,
when they are mashed through a cOlander, spread
the slices of beef, with salt, pepper, vinegar
| and mustard mixed together, put in the oven to
warm Thoroughly, and serve.
| WITH POTATOES, ErC.-Proportions: To a pound
of beef add two ounces of salt pork, cut in dice;
/ four middling- sized potatoes, each cut in four
pieces: salt and pepper; also the following sea-
| sonings, tied in a linen rag: bay leaf, two
cloves, three sprigs of parsley, and one of thyme
| Place the whole IN a saucepan, with cold water
enough TO half cover it. set it the fire, and let
| it simmer gently until the potatoes are cooked
Then add the beef sliced cut in dice, give one
boil take off the rag of seasonings, and is ready
| BRoILED.-When the meat is trimmed as above
cut il in slices about half inch thick, rub both
| sides slightly with butter, salt and pepper both
| sides also and broil IL is done in less than
minutes time, the meat being already cooked
Place it on a warm dish, spread butter, chopped
| parsley, and few drops of vinegar all over it,
| and serve quickly. When brOiled as above the
slices or meat may be served on pure Of peas,
beans, Limas, lentils, or potatoes.
PIQUANTE SAUCE.-When the -four is cooked,
add about pint of wateror bruth, n tablespoon
ful of chopped onions shallots, half gill of
vinegar, three stalks Of parsley chopped, salt,
| pepper, n tea-spOOnful of chopped picked Gu
cumbefs, and the following, tied in linen rag
n bay leaf, Glove, and stalk of thyme. Boil
gently until the whole is well cooked. If this
reduces it too much, add a 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 piguante sauce, and served. The
pungency of the onion CT shallot, well as that
| of garlic eyapOrates in cooking. Many deprive
themselves of a most excellent and healthfnl
condiment through mere prejudice. II a 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 at
tempted; il is volatile, and the more or longer
it is heated, the more il evaporates.
What is left of Stored Beef is merely warmed
over. If found rather dry, little broth or pi-
quante sauce, or both, may be added, according
to taste.
FAT.-Many buy inferior meat ON account OF
the waste of the fat that is always found on good
meat. When the fat is wasted it is the fault OF
cook, who does not know how to use it. Some
cooks know how to use it, but will not take the
trouble to melt it when the mistress allows as
much lard and butter 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 superior to lard to fry with. Lard flies
all over; beef fat never does when properly melt.
ed. To melt beef fat or suet, cut it in small
pieces, and set n rather slow fire, in an iron
pan. As it begins to melt, skim the melt
ed part off with ladle, and turn it into stone
Jar which You cover when cold. Put it away
in COOL dry and dark place. We contend that
n careful cook never needs lard for frying pur
poses, but always has more fat than is necessary
ont of boiling or roasting pieces.-PieTe Blot, "a
Hdrper's Bdzdr.