The daily chieftain. [volume] (Vinita, Ind. Ter. [Okla.]) 1898-1902, 1901-12-04
ECONOMICAL DISHES OF BEEF,
Some Choice Recipes That May serve
Change from the Reg
ular Fare.

For pot roast buy from four to six
pounds of some of the cheaper cuts of
beef The neck is said to be the most
nutritious and is one of the cheapest
cuts. AT least five hours before meal
time (six is much better) heat Your
large iron kettle piping hot. Trim lit
tie fat from the meat or use drippings
to grease it slightly. Slice a good-sized
onion and brown il in the kettle. Put
in the beef, which has been wiped
clean and dry, and brown il well on all
sides. Pour over the meat sufficient
boiling water to cover il a little more
than half. Add an onion with six or
eight cloves stuck into it. When the
meat comes to boil cover closely and
set where it will simmer. This is ex-
tremely important. Long, slow boil
ing will make the toughest fiber ten
der. Fast boiling may cause the fibers
to fall apart and you may imagine it
tender, but the outer coating of these
bundles has been hardened. and the
meat has not that juicy taste il should |
have. III the dinner is at midday the |
meat can be put on to cook the after
noon before so that there may be |
plenty of time for the long. slow cook
ing. says Housekeeper.
When the meat has cooked an hour
or two add salt. pepper, and about a
tablespoonful of good vinegar Short
ly before taking up try the meat and
gravy, and season to taste. When
ready to serve, remove the meat to a
hot platter and thicken the gravy with
two tablespoonfuls Of -four previously
wet with cold water and rubbed
smooth. Strain before serving. The
gravy ought to be plentiful and Of
rich brown color.
This beef is nice sliced cold. Or il
may be cut in thick slices across the
grain, all fat removed and heated in
gravy. This makes an acceptable dish
for second meal. 1t is nutritious and
easily prepared. Those who have
cakes for breakfast find this gravy de-
licious TO eat on them.
This is aAstandard dish on our table.
and | am often asked for the recipe.
There are few kinds of meat we like so
well. and none save rare broiled steak
more wholesome or nutritious, and it is
If people would do away
with pork and fried meats of all sorts.
and substitute stews and pot roastS or
braised meats-beef or mutton-one
cause for indigestion and IN health
in middle life would be removed. :
This makes a nice hash: Use half !
potato and moisten with the rich
gravy. A little onion may be grated in l
10 ii If a strong onion flavor is desired. 1
md few drops of lemon juice may be {
Idded.
Another favorite dish is meat seal Q
oped with tomatoes. For this / usu-
llly take the remains OF pot roast; \
'ut bits of steak. the tough part Of Z
'oast. scraps Of ham or bacon that have
'een cooked for soup may be used. z
hop the meat fine and put a layer.in 1
he bottom Of a baking dish. Over this
mt layer Of tomatoes. season with |,
alt pepper and butter. and add an Il
ther layer of bread crumbs. 0 al s
rays keep bread crumbs or hand in r
ans. rolled ont ready for usel. kdd K
uceessive layers Of meat. tomatoes
nd bread crumbs. with seasoning. un- .
Z the dish is filed. Pour over this $
lficient gravy or soup stock 10 mois- p
n: sprinkle fine bread crumbs over :.
he top and add bits Of butter 10 help I,
sesnn- and brown e. Bake three