The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-11-06

very firm, were added.
DeViled meat in the chatting dish
was much liked by the master of the
house. The cooking school formula
was an ounce of butter. a teaspoonful
each OF vinegar and Worcestershire
sauce, one-fourth teaspoonful OF made
mustard and a pinch of cayenne. These
were well blended. cuts we're made in
the meat and the sauce rubbed into
them. A little butter was heated in
the chafing dish and the meat laid In II
until very hot. Turn while cooking.
Rare meat, either beef or lamb. is best
for this.
An occasional curry varied the menu.
The young housewife soon discovered
that nothing is more fatal to appe-
ttte than the expected. Two ounces OF
butter were heated with one small
grated onion. To this was added an
ounce OF flour mixed with little cold
water half a teaspoonful of curry
powder the Juice of a lemon and one
fourth pint of water. When tha sauce
was smooth ana thick. the meat cut
in thin slices was simmered in the
sauce Ave minutes.
The rechauffe they liked best was
one that was also used for cold duck
or chicken Two ounces of butter
were added TO a large tablespoonful
of currant or grape jelly. These were
tul OF dry mustard WAS adaed. me
salt and pepper were simmered in the
sauce four or five minutes Once in
great while two tablespoonfuls OF
good sherry were added to the sauce.
A second cut of beef that the novice
learned to use for a roast consisted
Of a prime cut Of sirloin steak weigh
ing about two pounds and a half. For
the family Of two enough was cut Off
from the steak 20 broil twice. A little
OF the outside fat was trimmed from
the remnant, 1t was sprinkled with
salt and pepper and flour rolled and
skewered II was then treated like
the porterhouse roast and cooked for
twenty minutes Take out the skew
ers after dishing and pour over II
brown gravy made from the sediment.
when mushrooms are in season, a
half or quarter OF a pound OF these
relishes are sometimes added to the
brown sauce for either this roast, or
the beefsteak, and the commonplace
becomes rare. In winter a few small
cans of mushrooms kept among tho
supplies. enables a cook to work a
miracle when the unexpected guest
arrives.
When ready to use the corned beef,
which the butcher put in brine with
out extra charge, she merely covered
Il with cold water. brought it to a
uOli anu blIHInSI6Q until tenuef. IL
was then cooled quickly in the liquor
In which II was boiled and eaten could
for a luncheon dish or made into a
brown hash,
A fried round steak sometimes
graces the table Of Mrs. Novice. 1t
sounds poor and barbarous. but II Is
not. prime slice has the best part
cut from IT. enough for two. It is
next trimmed and beaten with a ham
mer and put In a very hot frying pan
over an equally hot fire, and cooked
a minute. It is then put on a hot
platter. bordered with water crosses.
A gravy is made from a teaspoonfii
OF -four, two or three drops of ktch-
en- bouquet, tablespoon of butter,
salt and red pepper to taste. Pour
this over the steak.
The remnant of the cut is often
rubbed with olive oil and lemon juice
to soften the fiber and flavor 1t. The
next day II is broiled a minute and
served with parsley and lemon Juice.
The acid is used first to soften the
flbers OF the meat, and the oil is used
to keep them soft. This treatment OF
beefsteak is we'll known to French
chefs, and II tried by the young house
wife II viii no longed be a mystery
why she has always such tender
steaks at clubs and certain hotels.