Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-03-01
BFEFsrEAK AND FRIED ONIONS.

tinue to fly the onions until all are
done. Mcantime put between the bars
of a double gridiron a POI ter honse g
steak at least an inch thick; broil 1t for
six minutes on each side, at hot fire,
season it with alt and pepper, lay the
! fried onions on it and serve it hot. 1t
is always better to buy thick steak,
even if 1T is cut in two pieces, for
separate cooking. than to have the
meat in n large thin slice.
BEEFsTEAK AND ONIONS.
Choose large white onions, and peel
! and slice dozen while the steak is
cooking. A round sirloin, or porter
house steak, with very little bone may
be used, in weight about two pounds.
Put a large frying pan over the fire
| and let it get so hot that bit Of butter
dropped into 1T will sizz ms soon as it
touches the pan; then put the steak
into the pan and quickly brown the
under side; turn 1t over, season it with
salt and pepper, put the onions around
1t SO that they touch the pan, ami turn
over the pan dish or a cover that just
/ fits it. Let the steak and onions cook
until they are brown, aud then serve
them hot, both on the same dish.
BEEF lean PUDDING.
Remove all pieces of membrane from
half pound of suet, chop it fine, and
mix it with scant pound of flour, a
/ teaspoonful of salt, half saItspoonful
| of pepper, and enough cold water to
form a dough stiff enough to roll ont
about three-quarters of an inch thick
cut two pounds of round steak III inch
pieces and season 1t with pepper and
salt; thickly butter a two-quart earthen
bowl, lay the suet crust in the bowl,
gently pressing it against the sides,
! and leaving the crust hanging over the
sides of the bowl; put in the beef and a
! gill of cold water; draw the crust up
over the meat, wetting the edges to
close them, so that the gravy can not
escape while the pudding is being cook
cd; care must be taken to close the
crdst securely, for the excellence of
the pudding depends upon retaining
the gravy; when the crust Is perfectly
closed over the meat wet a cloth III hot
water, dust 1t with -four, lay it over
the top of the pudding, lift the fowl,
gather the edges of the cloth under the
bottom of the bowl aud tie them with a
cord, so that the water can not pene-
trate while the puddingis being boiled;
have ready over the fire a large pot of
actually boiling water, put in the howl
cOataIling the pudding and boil it
steadily for three hours; thea remove
the cloth, turn the pudding from the
/ bowl upon hot platter, without break
ing the crust, and serve it hot; as it is
cut, rich gravy will flow from 1t,
which is to be served On each plate
With a portion of the uddiDg.
POT ROAST OF BEEF.
Slice quarter of pound of salt pork
and lay 1t on the bottom of dinner
pot; peel and slice medIum-size
onion, and lay it over the pork then
put into the pot rather square, solid
piece of the round of beef, weighing
about six pounds; s ason it with a table
, spoonful of salt and a saltspooI full of
p,pTer; add sufficient hot water to
reach one-fourth ap the side of the
meat, cover the pot and set it where
the meat will cook slowly; about half
an hour to each pound of meat is tue
time generally required for cooking.
Turn the meat occasionally, and cook
it very slowly until it is brown and
tender; take care to keep only sufficient
water in the pot to prevent burn
ing. When the meat is done, keep it
hot in tie oven, while tablespoonful
of flour is boiled for two minutes in
the gravy, and it is palatable, then
serve the gravy and pork on the dtsh
with the pot roast.
BEEF LA DAUBE.
Ddube the meat, which may be either
fresh from the butchers or picked, by
cutting into it, and forcing pieces of
fat salt ork, tongue, or suet into the
cuts; put 1t INTO deep saucepan with
little drippings, and brown the out
side; then adj four tab espoonfuls of
flour and let that brown; next put in
the vegetables and spices or as many CT
them as you Lave, and pour into the
saucepan enough water to cover the
meat. Let 1t come slowly to a boil,
skim it carefully, and then set it Little
back from the fierce heat of the fire, to
simmer for about three hours; Ihen
take up the meat, keep it hot, strain
the gravy, thicken 1t little if you
wish, and pour little of it over, the
meat when you are ready to send 1t to
the table, serving I e rest in a gravy
bowl.
STEW OF COLD BEEF AND VEGETABLES.
Cut cold beef in inch seaares, brown
1t in hot drippings, sprinkle it with
flour and let that brown, cover it with
boiling water, season 1t with salt and
Pepper; add to It any cold vegetables
cut in similar pieces, heat them, and
serve the stew.
POUNDED BEEF.
Cut the lean meat from q shin of
beef which will weigh about ten pounds;
break up the bone and lay il in the
bottom of a soup-kettle, lay the meat
on the homes, cover them with cold
water, set the kettle over Tie fire, and
let its contents slowly reach the boiling
poiut; remove all scum as it rises,
Meantime peel two turnips and two
onions OF med um size, and scrape a
carrot, and put them with the beef
after the broth is skinned; if any
parsley or green sweet herbs are avail
able, put in about half a cupfuI, with
ont breaking the stems; add also level
tablespoonful OF salt; cover tie kettle
closely, and slowly boil the beef for
six hours. At the eud of six hours
take mp the meat, the fat, and gristle,
and free 1T from bone; put it into a
colander and rub it through with
potato mssher; season it highly, and
hen press it down firmly in a tin or
earthen mold. Strain the broth in
whicE the beef was boiled and save it
for soup, first using enough of it to Just
moisten the pounded beef in the mold;
after pressing the beef into tie mold
and moisteniDg 1t with iroth, put a
weight on it to keep it down, and let 1t
cool entirely before using it. When
the beef is quite cold turn it out of the
mold, and cut it in thin slices before
sendIrg it to the table. Pounded beef
is excellent for lunches and suppers.
DOlLY'S bIaTaDAY.
IT'S your birthday dearest DoIIv