The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-01-17

the same form and with the same relishes.
When beef 10 to be roasted It should be placed
In n very hot oven at first so that the surface
will be quickly Drowned. thus making a coating
by which the juices Of the meat will all be re-.
tanned. The temperature Of the oven should
then he lowered aud the meat cooked slowly,
ana be frequently basted. unless IL Is In q COW
ereu pan. The time allowed for roasting n large
piece OF beef Is usually twelve minutes for
every pound. and twelve minutes for the pan.
To prepare a piece or beef for roasting do not
wash 1t. but Wipe IL off with a damn cloth.
Place 1t In . baking pan. rub some beef drip-
pings over the top, and dredy e the top and sides
with flour. Put in the pan o couple OF SPOON
fuls Of drippings. Water should not be added
IL you wish the roast TO be a nice brown. and
do not add the salt and pepper to the pan until
after the surface OF the meat has been we'll
Drowned. Remember that after the first twenty
minutes roast beef requires = moderate oven.
ana baste tho meat frequently with its
own drippings from the pan. IL there
10 danger OF the gravy growing too
brown or cooking away. n llttlo beef
STOCK may be added to the pan: and frequently
a gill of cooking wine is added to the pan In tho
last twenty minutesof cooking. giving the gravy
g delicious favor. When the roast Is su n
cooked remove it to a heated platter and make
the gravy. First turn of the top grease from
the liquid In tho pan. and II thcre Is not sum.
cient liquid left add r. little stock. Lightly
dredeo the pan with -four and stir over n hot
fire. Season with a spoonful OF some sauce. and
more salt and pepper IL needed. Strain into n
heated gravy boat and servo.
Try roasting a round steak In the following
way: uet a steak about two inches thick from
the best part OF the round. prepare IL by trim.
ming of all the pieces of fat. lay them on one
side. and put tho steak into AN rarthen dish.
ruts Quarter OF = teAspo"nful of pcpper into q
tho cup to the brlm with good vinegar. Pour
this over the steak. cover tho dish, and let IL
frequcuriy. Put the bits Of fat into a baking
pan; and wien the STEAK has soaked for tho
i f%ssq L upon ' ihs IA, IN IN the Sa"S ban. dF aai.,, 4, . s sss
r"lleds bread crumbs with a little hot milk, add
some butter, and season with salt and pepper, a
teaspoont ul OF Worcestershire sauce. and some
powdered sweet herbs. 10 they are liked, Mir
these ingredients together with the yolk Of an
erg and spread the mixture over the top OF the
meat. Place the pan In u hot oven AMI roast
from twentS.nvc = thirty minutes. This steak
may lie served with II sauce or not.
The remains Of n rare steak may be made into
IN excellent l%uncheon dish. Chop the meat nno
and for each cup Of meat add a tables ~ooniuI Of
chopped, ham and half as mucn bread crumbs
as You hav" meat. ,Moi,tcn tho crumbs with
meat Season highly With snir and T''p pep ser
ana chopped parsley or a little onion Juice may
ish suS ISL Tor the parsley. Beat one egg
Take a. piece OF fresh brown paper and
butter q we'll. Place the meat mixture in
w A"bN's N."b' ~ lhlp " rQuhTt
Loaf: fold the paper around the meat and over
the ends as when doing rp a parcel. turning the
place without Irvine. Pace the parcel in a
baking pan and nut II in q hot oven and bake
move the paper from the meat ana place the
srnwned loaf upon q heated platter. This is
or a tomato sauce may be poured around it.
cr aSs = p"t rpa't, ssi a sh"rt' thick piece Of the
OF clear fat pork; Put the pot in which tho
meat Is to bc cooked over the tire. and when II
becomes hot put 10 the beef and brown y, turn;
hair a dozen little onions, two tnbiespoonfuls OF
tomatoes. one bay leaf. n little chopped parsley.
three cloves, one dozen whole black peppers,
two garlic binds, and one cup OF stock. Place
tho pot where the meat will Just steam and tho
liquid simmer for three hours, keeping the pot
closely covered, One hour before serving add
two carrots. sliced thin, and another cup of
done to n heated platter and season the sauce
Win SAT- and pepper and a teAsp9onful of
Moreesiershirs sauce and rub II through a
The proper way to cook n becfstcak is to
bro'l II; but oftentimes II may happen that It
Is not convenient TO broil. mud tn" steak must 10
fried. ftt Is n nice thick STEAK Tins may he
done very satisfactorily II II little thought is
over the tiro and lGt it become very hot; then
run the pan with u piece OF butter and put In
tho steak and quickly brown one side; then
turn II and brown the other side. This will keep
~ the juices. Cover the pan aud cook the slenk
three minutes; again turn II and cook IL three
minutes longer. II tho steak is not OF cxtrs
thickness tho meat viii bo cooked sufficiently
III THAT length OF tlule. lIAce the STEAK on "A hot
platter. spread IL with butter. season with salt
ana pcpper. and serve.
TomaSe a beef pie: Remnants Of a steak or
roast may be used or you may secure u piece OF
beef from the rump or sirloin, Cut the meat
into small, thick slices, and cut IA quarter OF u
slice OF ham into shreds. Put the prepared
meat into u spider and add large spoonful Of
butter and a teaspoontul OF hncly chopped
onion. Place the dish over q hot tire. dredge u
little -four over the meat. and cook until the
onion is lightly Drowned, stirring all the while
add two POTATOES Sliced thin and enpnph
good stock TO make u sauce. Cover the
dish and lot the contents simmer TO-
and pepper and a teaspoonfulO OF Worcestershire
sauce. Turn this stew into AN earthen baking
the top of tho dish with n plain pie crust rolled
out rather thick and with some gashes cpt into
u hot oven and bake until the crust Is done.
Beef marrow bones are nov, served as II course
at dinners and luncheons, and are recommended
6y physiGians as a nourishing diet for delicate
people. when served An u course, the bones are
c cIa. 1S %nd tyno Inches Sm iTng' SGrapg the homes
a dough OF -four and water, roll It out and cut
into pieces large enough to cover the endsof the
bones. Roll each bone in IA piece OF cheese cloth.
fasten II. and lay the bones In u saucepan. cover
them with boiling water and cook them ono
hour, Flake crisp pieces OF toast, cut them
round and butter them. Place II marrow bone
upon, each piece OF toast 10 serve. For an inyR-
lid, the bones can be cut into greater lengths.
When they are cooked remove the marrow and
spread it upon toasted bread or crackers.
raw beef, chopped line, and add six tablespoon.
fuls OF rolled crackers or bread crumbs, ono
dessert spoonful OF black pepper, tho same
quantity, OF thyme and ohonped parsley and
onion juice; a piece OF butter tho size OF an egg. |
three tablespoon fuls OF cream. and two beaten
eggs., Mix all tho ingredients together, and
put the mixture into a buttered bread tin; rub
the ton with butter, and pour a little water over
II. Place II In a bot oven; and bake one and
one-half hours. When cold cut into slices.
Hamburg steaks are liked by many. To two
pounds Of beef chopped fne add u tablespoonful
OF onion juice, the same. amount OF salt. and
half as much, pepper. Make the miItare into
cakes. and broil them over q hot fire. Arrange
them upan n hot nlatter and turn n littla hnttar |