Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-04-28
THE CHEAPER CUTS OF MEAT-HoW
TO SERVE THEM.

lThE CHEAPER CUTS OF MEAT-HOW
TO SERVE THEM.
A housekeeper who must provide for
her table on a small allowance will real
ize decided saving by using cheap cuts
of meat. The following Is list OF such
which, II carefully prepared, Will be
found as palatable as the more expensive
cuts. The recipes provide for sufficient
quantity for five persons;
BEEF OLIVES.
Two pounds of round steak cut very
thin. Season with pepper and salt. Cut
into strips about four inches long and
three inches wide. Make a dressing Of
three tablespoonful Of cracker dust, one
of butter. one tesspoonful Of salt. Spread
on meat, roll and tie.
Brown one quarter Of pound OF salt
pork In skillet. Remove, put meat In
with one and ope-half pints of boiling
water, cover closely, and let simmer two
hours. Remove the Irvine, thicken the
gravy and pour over the meat.
KALoPs.
Shred two pounds OF round steak. cut
in pieces, salt and pepper. Grease an
iron pot or agate kettle with butter. Put
in the meat In layers, sprinkle with flour
between the layers and add small bits OF
butter. Cut an onion In slices and lay on
top. Cover and put on fire. When hot,
pour in some warm water and let boil
slowly, stirring frequently, adding more
warm water when necessary. When ten
der, put meat In hot dish, thin the
l
meat.
BRAIsED BEEF.
Put a piece of beef. without bone, into
kettle. having IL well larded with strips
of pork: add a cupful of boiling water
and any good gravy II YOU have IL;
few sliced onions scattered over IL II lik-
ed: II not. omit. Cook slowly one hour
aud half, add water IL the gravy gets
too low.
When tender, dredge with -four and
set In hot oven. haste, let II remain In
oven about ten minutes. Remove meat,
thicken gravy with little -four, pour
over meat and serve.
ROAST TONGUE
Soak the tongue for two hours 10 salt
water. Drain and boil slowly two hours,
remove the skin, roast In the oven one
hour. bss,ing constantly with butter.
Thicker the juice OF the roast tongue
with flour, adding enough water to make
a nice brown gravy. Season 10 taste.
BEEr's HEART ROASTED.
Soak heart three hours In cold water,
remove muscle from inside, and every
atom Of blood. Fill with dressing made
OF one cupful OF bread crumbs, one table
spoonful of chopped parsley, one table
spoonful OF melted butter, one-half tea
spoonful Of sweet herbs, salt and pepper.
After s,uillng, wrap heart In cloth,
sewing ends securely: put In small
stew pan. small end down, nearly cover
with water aud simmer three hours. Re-
move cloth, place heart in baking pan,
and brown In quick oven. Basic with
butter.
STEwED LIVER.
Cut one pound Of beef liver into two
inch cubes and place them In granite
stew pan, add enough water 10 keep the
) liver from burning, cover tightly and
, stew gently one hour and u quarter,
adding more water II necessary and stir
ring occasionally. Season with table
spoonful of butter, salt and pepper. Rub
smooth In little cold water, one table
spoonful OF -four: add this TO the juice
or broth of the liver, and when thick as
cream, serve on a hot platter.
CHICKEN STEW.
Cut upa young chicken, put IL In 3
stew pan and cover with cold water.
Cook until tender, season with pepper,
salt and butter. Stir two tablespoonful
of flour into half cupful OF milk; let
boil up a minute two, and. just before
serving. have some rich baking powder
biscuit split ard arranged on a platter.
Then pour the hot stew over all.
MUTTON STEW.
D Two pounds OF neck Of mutton cut In
small pieces. nine potatoes and two
I onions sliced thin. One and one-half
cupfuls OF -four, one-hslf cupful OF lard
rubbed together. AZ for pastry. Put a
2 tlayer OF mutton in the bottom OF sauce
, pan, then a LAYER of potatoes and onions
with salt, pepper and sage 10 taste, then
another layer Of mutton and so on. Add
. little water, cover the last layer with
the paste, cover tightly with pan, and
set where il will cook slowly for two
Auu pulN ~ itlAiC WhtSi "a, Nb'
J steam OF fat will make moisture.
MUTTON PIE.
Get two pounds of mutton stew, cut
into convenient pieces, and boil until
tender. Pare some potatoes and cut into
rather small pieces, put in with the meat
and cook until all done. Season with
salt. pepper and butter. Then place all
in large pan or baking dish, cover with
a crust, made as for rich baking powder
biscuits; bake.
VEAL STEW WITH DUMPLINGs.
Brown two pounds of veal slightly In
kettle with butter and little flour be-
fore adding water. Make dumplings as
follows: One pint Of flour, two teaspoon
fuls Of baking powder, wet with milk,
drop in top OF stew and cook for fifteen
minutes.
FRICASSEE or VEAL.
The breast or shoulder OF veal cut into
pieces are best for fricassee. Wash the
meat and put on in cold water; let it
come TO boil, wash again, and put the
veal In fresh water once more and let
stew until done; mix cupful Of flour
with one-hslf cupful Of butter, dissolve
| this in sauce of veal, season with salt and
Il 1T III :.