Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-04-13


10 put It into the soup kettle or to
make It into a stew. In families
where most of the members are
away during the day the latter IS
a good plan. for the end of a steak
makes a good stew for two or
three people. This may be sea-
soned with vegetables left from din
ner or two or three olives cut up
in gravy VIII give a very good fla
vor, or a few drops OF some one of
the bottled meat sauces, II the fla
vor is relished, or a little Chilli
sauce may be added to the stew.
But IL the tough end OF a porter
house Is needed with the rest, a
good plan is to put It through n
meat grinder, make II into balls,
and broil II with the tender por-
tions. Each member Of the family
can then be served with a piece of
the tenderloin and a meat ball. II
the chopped meat Is seasoned with
a little onion juice, grated lemon
rind or chopped parsley u good fla
vor IS impaired to the gravy.
Canneion OF Beet.
This dish is prepared by making
chopped beef into a roll and baking
1t wrapped I'm a buttered paper, a
method designed to keep in the
steam and so insure a moist, tender
dish. The paper must be removed
before serving. The roll should be
basted occasionally with butter and
water or drippings and water. In
preparing the roll an egg may be
added for each pound and a half Of
meat, and chopped parsley, onion
juice, lemon peel or finely chopped
green peppers make good season.
ing. A thickened gravy may be
made from the drippings, the liquid
used being either water or tomato
Juice.
Strips OF pork laid on the roll
may be substituted for the buttered
paper and hasting.
Filipino Beef.
One pound round beef, One-half
pound lean fresh pork, one small
onion one green pepper, one tea
spoonful OF salt. one cup of soft
stale bread crumbs, one egg, two
cups of stewed tomatoes two slices
OF bacon, two tablespoOnfuls Of but
ter, four tablespooufuls Of -four.
Remove the seeds from the peppsr
and put II through the meat grind
er with the meats and the onion.
Add crumbs. egg and salt. Make
into a roll, place in a shallow bak-
ing dish, pour the strained toma-
toes around &, put the bacon on top,
and bake 40 minutes, basting with
the tomatoes. Thicker the gravy
with the flour cooked I'm the butter,
A little seasoning, such as a bit Of
bay leaf a Glove and a small piece
OF onion, improves the tomato
sauce. AS the pepper and onion are
not likely to be cooked as soon as
the meat, II IS we'll to fry them in
a little fat before adding to the
other ingredients.
This dish will serve six or eight
people. When the meat is 20 cents
a pound and every other item Is
valued at usual town market prices
the dish costs about 90 cents. II
the meat costs only 10 cents per
pound and vegetables from the gar
den are used, the initial cost OF the
dish will be small Since no vege-
table except potatoes or rice need
be served with this dish, il may be
said to answer the purpose Of both
meat and vegetable,
Mock Rabbit.
One-half pound round steak and
one pound sausage; or one pound
round steak and one-half pound
sausage meat: three slices OF bread
moistened with water, one egg, one
onion. one-quarter pound salt pork,
pepper and salt.
Chop the meat Chop the onion
and cook (but do not brown II in
the fat fried out OF a small portion
OF the pork. Add the bread and
cook a few minutes. When this Is