The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-05-08


Rolled Beef with Onions. >
, Rlced Potatoes. Parsnfp Fritters. =
Radlsh and Cucumber salad. =
Cheese Crusts. =
= Duchesse Pudding. Lemon Sauce. =
Coffee.
= , ? ? = > > = ? = > = > = > > > =
IN NEARLY an parts of the United
states meat is one of the most ex-
pensive items on the housekeepers- IS
Hst on foods, and constant advances. i'm
price make it necessary for us to give
renewed attention 60 methods of utifiz-
Ing the cheaper cuts. Tt is with This In
mind that this dinner is planned. and
while no sum is specified as covering
IT'S entire cost il VIII be found TO Weld
a satisfying meal for a comparatively
low sum.
The flank of beef is broad. thin
portion OF the hind-quarJer. ON irs In
ner surface is a section about twelve
l"eHes Wide III the brOadest part and
some twenty inches Ions, which is
e4siiy stripped from the flank proper.
The butcher removes its thin muscular
covering and calls it a flank steak.
Except a the ends the meat is prsc-
tcally destitute of fat; it is from one
10 Two inches thick and weighs from
TWO 10 three and a half pounds, accord
ing 10 The size OF the animal from
which 10 is taken. The objection to It
as a bruiling cut IS that IL is not as
tender as cuts from the IOin and the
rump and che grain runs the length
or the piece
To use il for our dinner Of today,
score d. lightly ON. both sides with a
sharp knife. Peel and chop fine suf-
hcjeut onions 90 make a CupfuL Drop
them into tW0 TablespooHfuls of hot fat
ana shake and stir until lightly
Drowned; add cupful of fine dry bread
crumbs, Oue-halL Of a teaspO0ufuI of
salt and oue-Jhird Of a teaspoonful Of
pepper and stir occasionally for five
miutes e. Should there be a cold
cooked sausage or a few slices of
savory cold meat i'm the larder, chop
fine and add TO the mixture. Taste
and add more seasoning if necessary.
then spread over the meat Roll it up
tightly and Tie so that it viii retain its
shape. Heat a teaspOOuful or two of
dripping IN the frying pan, lay I'm the
meat, and turn 30 until nicely Drowned
all over. Transfer it TO covered kettle
or pan, TO the fat remaining ia the
pan add one heaping tablespoonful OF
flour. stir until brown. then add gradU-
ally one pint of hot water (stewed to-
mato may replace part of the water
II on laulJ ana sur UlAl Smooth
Season with salt, pepper and a tea
spoonful Of catsup, pour round the
meat and cook i'm moderate oven for
three hours. in serving, remove the
Irvine and serve the gravy iu boat
For the soup, wash, scrape and boil
four large winter carrots in just
enough water TO cover; when very
tender press through a sieve; there
should be at least q cupful and half
of pulp. TO the water i'm which they
We're boiled add sufficient milk TO MAKE
q quart. heat and thiCken IL with one
heapiug tablespoonful of -four rubbed
together 20 a paste Add the pulpeG
carrot with salt and pepper to taste
and simmer for five minutes before
serving After taking from the fire
add a tablespoonful of finely chopped
parsley.
4 pint Of cooked and mashed parsuip
VIII bee needed for the fritters. To this
add four tabIespooufuis Of milk, one
well beaten eEg. salt and pepper TO
season, one tablespoonful Of melted
butter. and sufficient flour to make a
thick drop batter. Measure the flour