The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-05-21
(CONTINUED.)
Spanish BeefStcGE.


Take piece of round steak weighing pounds and about inch
thick pound until thin season with salt and Cayenne cover
with cord Pour around half cupfu of milk and half cupuI
of water Place covered baking dish and cook hours bang
occasionally.
ChOppng meat the principal methods of making
and inexpensive meat tender dividing it finely and thus cutting
age in that they may quickly economically.
In broing chopped should kept mind that
should cooked
expensive endeOn The only that existed for differ
feature has by choppng
in brong steak to the surface quickly that the juices
which contain the greater part of the havorng the meat shall be
kept h and then to allow the heat to penetrate to the inside until the
where the meat be puffy and juicy becomes fiat
hard very undesirable the palataby Exactly
this were always done hard compact steess balls cakes of meat
more carefully creased than for whole steak This makes pos
sbe to form the balls cakes of chopped meat with very little
herring the wires of the oer They should be heated both
yded of escape for the juice and these openings should
be sealed possible The interior should be cooked to the
regard brong may incidentally that housekeep
by allowing the juice from steaks or meat balls drop into the large
pan under the rack smaller set in the larger one may be made
7s catch all the juice and fat and much easier to wash 1t serves
Chopped meat any very quickly
into savOy dish by cooking it with water with water and milk
for short me then hkenng with butter and -four and adding
uce celery o ogato such dish may be made to go
serving it toast with border of rice or in some similar com
TOUGH PORTIONS OF PoRTERHoUsE STEAK.
Before speaking of the cooking of the cuts that lack tenderness
the pOrerOuse caed with the toughest of and with
those which, when cooked with difficulty made tender
by long cooking Mock duck which commonly made out of flank
rendered to be paaabe only by long
cooking and people quite generally brO
this of the pOrterhOuse steak with the tenderOn and expect It'll
The that to brO this the pOrerhOuse steak
not good 1t much profitable to put it nO
the kettle make it into In families where most of
the members during the day the latter good an for
the of steak makes good for two three people This
may be with vegetables left from dinner three
olives cut gravy will good hayOr few drops of
the bottled the flavor reled little
Chill be added the stew But the tough end of port
with plan put through
grinder make into balls and rOl it with the tender portions
family then be with piece of the
ball If the chopped seasoned with
juice grated nd chopped parsley good flavor
is impaired to the gravy
HAMBURG STEAK.
This commonly to inexpensive cuts of beef chopped
little shaped small balls into large thin cake and
quickly bOed in the that tender steak should be- Owing to
cooking much of the natural flavor of the meat developed
The fact should be kept in mind that Hamburg steak
be made from FRESH meat 1t is much safer to chop
home chopped meat spOs quickly Much de
pends browning bring the avOrs Many cooks think
Hamburg steak is improved the meat mixed with milk be
fore it is cooked
parts of the country and particularly in of the
States kinds of beef SALE One imported from
parts the country and of higher price The other known
locally natve beef sometimes lacking in flavor and fat
and is usually tougher
Southern beef raised in Florida is almost in
varab extremely good favor due presumably the
other conditions under which is raised BY chOppng SUCH
cooking it Hamburg steak dish almost palaabe
In