Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-07-06

BKO1LED BEEFSTEAK.

derloin OF steak may also be bro,led II
paper.
BRO1LED BEEFsrEAK.
Lean beef, carefully broiled. yields q
great amount OF nourishment. As the
convalescent progresses toward recovery
he is usually allowed steak broied in
the ordinary way. but whore the digeo.
ton Is seriously impaired and the least
expenditure OF vital force is a desider.
alum. there is nothing so easy Of aseiri.
lation as the steak meat balls. SelecS
"A thick piece OF round or srloin, and
with a dull knife scrape with the grain
Of the meat. leaving all the stringy white
fibre behind Roll the pulp up into baiis
about the size of marble. Have the
frying pan smoking hot. sprinkle a little
salt in it and shake until brown. Then
lay in three or four balls, and with Q
spoon keep them rapidly rolling and turn.
ing for just minute or two. The salt
gives them appetizing flavor. while
they will he rare inside and delicateiy
brown outside. Prepared in this way
they can he digested by the weakest
stomach. In some cases q patient has
to he restricted to this diet alone and the
drinking of hot water an hour before
meals. with the result that great i'm.
provement follows speedily. II not con.
vaIescence.
Where the patient is allowed steak
regularly broied. pains should he taken
to avoid all flame in broiling. as that
causes A deposit of coal tar the
meat. giving it smoky. nauseating
flavor. 1t should be broiled over a clear
fire of Goals. or gas. After the first
soaring on each side. it may be turned
as often as ten can be counted In this
way. the juices flow to the centre and
are there retained AS the juices OF the
meat become converted into steam. they
expand. giving the meat a puffy appear
ance, which should not be lost. Steak
an inch thick will require from five to
twelve minutes. Have the plate. which 10
to receive it. hot. sprinkle with salt. put
on a bit of butter and serve at once
with a mealy baked potato. done just
ito a turn and few sprigs Of water.
case
vENIsoN.
This is one Of the most easily digested
meats. and may be cooked the same a.
beef or mutton. 1t should always be
rare. and served with a little currant
Jelly. For the invalid il is best roasted
cosc.
BROILED SWEETBREADs.
The throat sweetbreads are considered
best ParbOil then blanch in cold water
made acid with lemon juice. Wipe dry,
then brush over with olive oil, and brol
over IA clear fire until we'll Drowned.
Season lightly with salt. and IL the ply.
stefan approves a sprnkling OF pepper.
being sure. however, that the pepper 10
pure.
BRO1LED MACKEREL.
Remove the head and dark skin from
inside the fish. Wash thoroughly and
wipe dry. Split so that when laid nat.
the backbone will be in the middle. OH
the bars of the grdiron and broil over
clear fire. browning the flesh side first.
BROILED FROGS LEGS.
Select the largest legs for broiling.
Wash and wipe with cloth. and trim
off the bones of the claws with q pair
of scissors. Prepare a marinade OF three
tablcspoonfuls Of the best olive oil, the
juice of lemon. a half teaspoonful Of
salt, and pepper or not according to cir.
cumstances. Roll the legs in this mig.
ture. then lay them on a double oystey
broiler and broil to rich even brown,
five minutes to a side Slip on to q hot
plate. and spread with sauce made BY
mixing a teaspoonful of minced parsley
with tablespoonful of lemon juice.
SCOECHED GOLDFISH.
Select a thick square piece OF nice salt
fish. and toast over clear fire until
lightly Drowned on either side An in.
valid will frequently relish this when
seem ITO go near the right place."
RAW BEEF SANDWICHES.
Scrape fine a small piece of juicy. fresh.
tender, raw beef, season we'll with salt
and pepper and place between slices Of
hot crispy toast.
EMMA PADDOCK TELFORD.