Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-04
Inferior Cuts Of Beef.

Inferior Cuts OF Beef.
BROWN STEW WITH DUMPLiNG.-
Cut two pounds of beef into cubes OF one
inch: put half a cupful of suet into sauce
nan When the fat is rendered take gu.
the cracklings, throw the meat INTO the no.
fat and shake 1t over the hre uii.h
Drowned Add two tablespoonfuis OF houI
and a quart of stock or water; SUI uiitii
boiling season with salt, pepper and smaH
onion. cover and cook slowly for one ana
one-half hours. Ten minutes before serN-
ing take half a pint of flour, ada nan d
teaspoonful of salt and a teaspoonici vi
baking powder, sift and add sufhcieht mix
to moisten. Drop by spoonfuls on top OF
stew. cover and cook for ten minutes with
out lifting cover Dish the dump'inss
around the edge of the platter M the
stew in center and serve.
CRENA DIERS-Cu flank or round
steak into pieces two inches square, put IN
a baking pan and dust thicky with chopped
onion celery and parsley; rub togetner TWO
tablespoonfuls of butter and two of flour;
add pint of strained tomatoes, sur uhtii
boiling add a teasponful OF salt ana
tablespoonful of pepper and pour over tne
beef. Bake in a hot oven LOT thirty iiiih-
utes.
BEEF OLIvES.-Cut a thin flank or
round steak into strips two inches wide
and four inches long: make dressing OF
chopped fine; season with salt, pepper ana
chopped parsley and tablespoonful OF
melted butter. Spread TINS on strips OF
beef. roll and tie tightly; brown them in
suet and make sauce precisely as ior
brown stew Cook slowly for one-haif
hour.
ROULETTEs.-Cut beef into strips as
for beef olives, cover each strip with
chopped red pepper, roll and finish the
same as beef olives. Remove the strings
and serve with macaroni and tomato sauce
I.x1f 70,
make one pint. add half pint OF bread
crumbs twenty-four almonds blanched ana
chopped fine. teaspoonful OF curry pow
der teaspoonful OF curry salt, TOUR table
spoonfuls of stock, two eggs well beaten;
butter dish and pour over tablespoon
full of lemon juice. Turn In the bobotee ana
bake in a moderate oven for nall an hour.
An English Luncheon
The color scheme was pink and green.
There was a variety of flowers. pinks.
roses. carnations and fern were In evil
dence.
First came beetroot soup with slight
garnish Of tiny lettuce leaves floating
therein Then followed a most dainty ar
rangement of salmon. carried out in fillets
masked with pale green sauce and sur
rounding a center garnish OF seasoned
cress The most solid item Of the menu
consisted of lamb outlets, Doned and gar
nished with the tiniest roses, arranged on
a plateau of mashed potato, the corners
thereof being nodded in fiuted patterns be-
tween each noisette. In the middle was
mound of spinach, the whole surrounded
by good brown sauce.
Perhaps the most effective and novel
dish was the vegetarian vol-au vent, which
expressed a Lenten idea as well as the va
riety of present-day food tastes. This was
made of the lighteSt possible puff paste
and filed with most delicious mixture of
tomatoes. hard-boiled egg and mushrooms
The garnishing consisted OF small egg
rissoles fried brown in bread crumbs and
parsley. A little of the tomato sauce from
the mixture inside the Vol-au-vent was
lightly run along the edges of the two
tiers of pastry, thus reproducing with the
parsley garnishing the pink and green.
The sweet, as the English name their
sweet dessert, was another ornamental dish
consisting of cranberries stfffened with
gelatine, tastefully decorated with cream
piping. ANY other fruit in season, such as
currants and raspberries, blackberries. APP
pies orFrhubarb may be used, and little
coloring may be added.
The "savory' could be served either hot
or cold. 1t consisted OF haddock. cheese
and white sauce. well mixed together and
spread In little heaps on rounds of fried
bread, garnished with thin strips of alter
nate tongue and gherkin. with just tiny
piece OF caviare on the top.
Sweetbreads.
PLAIN--Half boil them and stew in
white gravy; all cream, flour, butter. nut
meg salt and white pepper. Or do them
in brown sauce. seasoned. Or parboil them
and then cover with crumbs, herbs and
seasoning and brown them in a Dutch
oven. Serve with butter and mushroom
catsup or gravy. II there Ia no oven at
hand they may be toasted before the fire
upon a toasting fork.
FRIED SWEETBREADS.-A they are
parboiIed and cold split in halves and cut
into pieces as large as large oysters, wipe
dry and dip in beaten egg, then in fine
cracker crumbs; fry In hot lard or butter
same oysters; sprinkle with salt before
parsley.
SwEETBREADS LARDED.-A couple of
sweetbreads. a few strips OF bacon, onions,
carrots sweet herbs pepper. salt. spice to
taste, a small quantity OF rich stock. Trim
the sweetbreads, soak them in tepid water
for half an hour, then parboil a few min
utes and lay in cold water; when quite cold
take them out. dry them and lard them
quickly with fine strips OF bacon. Put
onions carrots. herbs and seasoning and
small quantity of stock, Blasting the top
occasionally with the liquor. When cooked
strain the liquor, skim of superhuous fat,
reduce It almost to a glaze, brown the
larded side Of the sweetbreads and serve
with sauce over them.
BAKED SWEETBREADS AND PEAS
Trim the fat from two pairs of sweet
breads and parboil fifteen minutes, lard
them and put In q small baking pan, dredge
with salt, pepper and flour, cover the bot
five minutes. Baste frequently. When
nearly done nut one TABLESPOON OF bltfar In