Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-12-01
ECONOMICAL WAYS OF COOKING
MEAT

ECONOMICAL WAYS OF COOKING
MEAT.
There are varied possibilities In ,
shank of beef. Select nice, fresi
shank, that will weigh from eight to ter
POUNDS and should cost only about
thirty cents. Have Il sawed Ia two Of
three places, then wash thoroughly
trimming oil ell gristle aud skin, pul
into large kettle Of cold water and LEI
1t heat gradually. Skim before IL begin'
to boil, and occasionally afterward a.
the scum rises. Then when the fsI
rises, dip that of with large spoon
This fat will be nice;to use in man,
ways. Water should be added two OF
three times at least. Boil the meat tiv,
or six hours, or until 1t will drop from
the bones. Then it may be made into
BEEF LoAF.-fake the meat up In &
large dish, remove all the bones anC
gristle, and chop the meat, but not very
fine. Pour the broth out Of the kettle
strain il, and return it TO the KEITH,
again. Add the. chopped meat, and sal,
and pepper 10 season IL rather high
Two tsblespoonfuls Of salt and one
fourth traspoonful of cayenne pepper
ana the same of black pepper, is abou
right, but IL is best to add 10 II gradual
Iy in order not 10. get IL over-seasoned
Sir often, when Ii boils, letting 1t cool
slowly until very thick. Pour. out into
dishes, or tins-broad tins answer nice
iy-snd set it away TO cool. When cold
It will turn into solid cake, smooth anc
ielly-like in appearance, and should b.
cut In thin slices with sharp knife
Veal is delicious prepared In the sam,
way. la cold weather II will keep fol
two weeks. As this makes quite n lsrg,
quantity, only part Of IL may be cook
ed, leaving outa part OF the broth, which
will make the foundation for most ex
cellent soup, or can be used as stock IL
cooking the remainder OF the meat
Then put back in the kettle what vii
make one tinful, which Is about one
third OF the whole amount. What re
mains will make nice dish OF
EsCALLorED MEAr.-Season the meal
With pepper and salt, and for every pint
OF meat use one-hah cupful OF gravy
and heaping teacupful OF bread oil
cracker crumbs. Prepare much as you
would oysters. Put layer OF the meal
into the dish, then gravy, then thin
layer Of crumbs, and so on until IN,
dish is full. The last layer should b'
thick one OF crumbs. Bake In hot
oven fifteen or twenty minutes. IL bee
i used. it may be necessary 10 add lit
tie more water. while il Is In the oven
IS IL Is better To be quite moist wher
done.
Or there can be made from the juices 4
nice
BEEF STEw.-lIave two Tablespoons
iuls OF the fat, which was dipped from
the boiling shank In the frying pan, very
hot. la this, fry one onion, sliced thin
Jwo slices OF turnip, and the same OF
carrot, il the flavor il relished. Wher
well Drowned add the juices of meat
iredged with two tablespoonfuls oi
flour, and one quart OF stock or water
and let them all simmer on the back Of
the range for two hours, adding salt and
pepper 10 the taste. Twenty minutes
before il is wanted move the pan 10 tn,
front of the stove, and slice in two OF
three potatoes. The fried vegetables
viii greatly improve the flavor OF IN,
stew.
Or the nicer pieces of the shank can b,
used for
SLICED FRIED BEEF.-Cut the slice.
,bou, one-iourth OF an inch thick, snc
have little fat in The frying pan very
hot, sud brown quickly on each side
seasoning we'll with salt and pepper
Serve at once. Corned beef is excellent
fried Ia this way, aud Is nice way OF
utilizing the remnants that are left after
4 boiled dinner.