Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1897-03-26

this piece of meat for broiling iirs
scoring it carefully. TO carve piece
OF meat cut always across the grain
After this it is rolled crosswise. Lart
it carefully and cook as Il tillet ant
you will have dish on the table tha
looks very much like it. This cost:
from twenty-five to forty cents ant
contains more nourishmcnt than :
two-dollar piece of beef from the ten
derlOin.
STEAK COOKING.
"Sprinklc the steak, first with ;
little celery seed, then little pepper
but never salt, and Il tablespoonful o
finely chopped parsley, then roll i
into shape. This can be covered Will
chopped mushrooms, or with few
bread crumbs, or some pieces of cole
boiled tongue, chopped fine, ol
chopped celery. But, remember, then
it will be 4 made dish, containing the
flavor of the seasoning rather than the
beef. After you sprinkle over the
parsley, spread it perfectly even; roll
and fasten with just a few stitches
very much the same fashion that
you would sew up boned chicken
sort of a lap stitch from one end to
| the other. As soon as the meat has
finished cooking, remove the thread
dish and pour around tomato sauce
To cook place the roll in q baking
pan, in the bottom of which has been
turned half a cup of stock or water,
with half teaspoonful of salt. AL
ways use stock in preference to water,
and thorough housekeeper will
always have more stock on hand than
she really needs, but it comes without
| extra cost, and is to the housekeeper
| what bank stocks are to the men.
| The piece that was cut from the end
| of this steak being somewhat muscular,
cannot be used with it, so it will be
put aside in the refrigerator to wait
for next stock boiling. On Tuesday,
when you have an ironing fire, on
Friday or Saturday, when you have a
baking fire, make your stock, thus
saving time and coal.
"Now put the meat in quick oven
| the same as all meats; this must be
quickly cooked. AS the juices of the
meat are rich in albumen, the mo-
ment we put them into the oven the
outside becomes scared. In the scar
ing OF the outside the juices are re.
tanned within; they neither can es-
cape into the pan, nor the material in
the pan will be able to get into the
meat. So if your beef weighs foul
pounds, the only loss will be in the
melting of the fat; you will have the
muscle-making portions in full.
THE TOP OF THE SIRLOIN.
"Here | have q piece of meat you
all recognize. 1t is piece just be-
yond the rib in the flank, the upper
part of the sirloin steak. In America
many people who have very little
money, and many who have a great
deal, will have this piece cut off be.
fore they take the steaks. They dc
not want the long end: The butcher
must charge you an extra penny or
two for cutting it off and then he
sells it to me, for instance, for five
cents pound, and l get moro nonr.
ishment in this piece than you do in
the piece for which you pay twenty
five cents and all are suited. Meats
must be quickly cooked; large pieces
when crusted on the outside, may
cook more slowly that it may become
tender. 1 can roll this and make q
pot roast or cut it into pieces and
make a brown stew. l can braise it,
can make it into a hundred dishes
that would be palatable, and if a.
Delmonico's you chance to order 6
French ragout garnished with mush.
rooms, for which you would pay $1.5O
| fhn ynnot frf,,r xr,h.n1, hn OF :.
made would probably for this cost TIVE
cents pound at most. There is no
n Frenchman in the world that evel
bought piece OF tender meat to max,
a stew. Deviled flank is one way O
getting rid of the tough meats at res
taurants; these pieces cost, probably
about six cents, and they sell an,
order for Is cents to n dollar. Thi.
tonight is very simple stew.
"The difference between ragout ant
the American stew is that one i
palatable and the other not. Tn,
first is cooked in a rich brown sauce
the stew in plain water thickened ant
seasoned at the end. Both cost tn
same, with the exception OF the brains
which are, and must always be
mingled with good cookery.
BROWN STEW.
"Cut two pounds of tough beef int.
cubes of two inches. Fry out tw'
ounces of suet. Dust the meat will
flour, brown it in the suet, then draw
1t to one side of the pan, add to TIN
suet two tablespoonfuls of flour, mi,
and add one pint of stock or water
Stir until boiling, add one teaspoonfu
OF salt, saltspoonful of pepper,
slice OF onion, one bay leaf. n uuarto