The Washington herald., 1911-02-25
RECIPES.

a regular broiler, which is placed over
the Goals, as II retains any juices which
cook out and admits of moderating the
heat in cooking a tough steadk. Never
wash a steak; it makes the meat fiabby
and wet Wipe the steak carefully with
a damp cloth; cut off the skin, which
save for gravies or soup, and never put
salt on the steak until cooked, unless
you want to tougher il. The round steak
has two distinct sides to 1.-THE tender
or upper side, makes delicious steaks
and roasts; the under side not so good.
Do not let your butcher cut the steak
from the entire round, cut thick slice
from the upper portion at the same cost.
To broil a Steak-Have the griddle as
hot as possible, rub il over with butter
and lay the steak on II. 1t will stick,
but in moment or two will loosen:
brown it we'll and turn it over. Repeat
the turning till the steak is as done as
you wish, keeping it at a quick heat. Melt
butter in a hot dish, lay the steak in ii
and turn it over in the butter; sprinkle
with salt and pepper. garnish with pars
ley and sliced lemon, and serve with
French fried potatoes.
To Broil Tough Steak-Place the steak
on very hot spider, which is lightly
buttered; brown we'll on both sides, then
cover well and set on the back of the
stove and let it COOK very slowly. II it is
very tough, put in a quarter of a tea
cup of water and the steam will make
the meat tender. Dip in melted butter
and season with salt and pepper.
To Use Tough Meat-Run the meat
through chOpping mill. putting a small
piece of the suet IN before it is chopped.
Wet up bread crumbs till you have half
as much as you have meat. add it to the
meat and knead well. using a lightly
beaten egg to hold it together. Season
with pepper and salt and, if you like it,
little onion and sage; il it does not
hold well. add a little flour: pat into a
cake an inch and a half thick and broil
like touch steak. This same mixture can
be nodded into rolls, rolled in either
flour or cracker crumbs and egg and fried
for beef fingers, nodded into beef balls
and fried, or be made into thick cake
Toured and baked as hamburg roast
and served with tomato sauce. If the
mixture is not rich enough from the suet
add a little butter.
Stuffed Beef Steak-Make a dressing
as for duck Of bread crumbs. little but
ter and an egg. seasoning with salt and
pepper; chopped onion and sage can be
added or chopped celery and green pep
pers or chopped oysters and celery.
Spread this dressing over a round steak.
roll up and fasten we'll with skewers Rub
the steak with butter. sprinkle lightly with
flour and place, in a baking pan. Add
a cup of hot water. brown at once. then
cover well and bake slowly. Serve with
brown gravy, tomato sauce or. IL oysters
have been used, with oyster sauce.
Beefsteak Pie-Cut cold beefsteak into
small pieces Oeftovers can be used well
here), line a deep dish With good pie
crust, put in layer OF meat. then one
OF cold potatoes cut into dice, bits of but
ter. salt and pepper and one hard-boiled
egg chopped up. Repeat this till the dish
is full. Dissolve a tablespoon of flour in tea
cup of water and pour over it. adding more
water If needed to cover well. Put on the
top crust, pinch down the edges and stick
fork in the center TO keep the juices
from running over The meat pies men,
toned so often by Charles Dickens, beef
steak and kidney and ''beefsteak and
liver" are made this way, adding a layer
Of either liver or kidney on top of the
steak and using chopped onion with it
Cook slowly.
Roast Beef-See that the roast has a
sufficiency of fat; IL it has not. make
holes in the roast and thrust into it bits
of fat, suet or pieces of fat pork. Wipe
II well, rub II with salt and pepper then
little butter and dust II with -four, put
into a baking pan with a tea cup OF
water. Brown II at once, then cover ana
cook slowly till done. Serve with the
gravy from the roast thickened with
Drowned -four. Sweet or Irish potatoes
can be baked with the roast, or you can
have the Yorkshire pudding, always
served with the roast beef of Old Eng
land" For this, gradually add four large
tablespoons of flour, one pint OF milk and
two well-beaten eggs, salt and half tea
spoon baking powder; bake in a shallow
pan three-quarters OF an hour, pour over
1t two tablespoons OF the drippings from
the beef and bake half hour more
French Style OF Making Tough Steak
Tender-Mix two tablespoons olive oil and
one of vinegar in a dish, dip the steak in
this, turning once or twice cover the
dish and let it remain over night Wipe
the oil and vinegar of and broil as in
tough steak. Serve either with drawn
butter on cream gravy.
Pot Roast-Fix roast as in previous
recipe In an iron pot well heated put a
tablespoon of lard, cut an onion fine and
fry brown, put in the roast and let it
brown all over. then enough hot water
to make about an inch in the pot. Cover
pot and let the roast steam slowly on the
back of the stove, never boiling. but keep
ing at the bubbling stage When done.
which you can tell by a long hat pin
thrust in it. place on a hot dish; to the
gravy in the pot add a green pepper cut
fine and half can of tomatoes (and il you
like them, half can of peas), cook slowly
and thicken with flour, or you can serve
the roast with brown gravy. This pro-
cess will make the toughest roast edi-
BILE.