The Colorado statesman., 1914-06-13


has come to be favorite in the
United States, is made as follows:
Two pounds top round of beef, a
little flour, two ounces salt pork, two
cups tomatoes, one stalk celery, one
onion. two bay leaves, six whole
cloves, six peppercorns, one blade
mace.
Cut the beef into two-inch pieces
and sprinkle with -four; fry the salt
pork until light brown; add the beef
and cook slowly for about 35 minutes,
stirring occasionally. Cover with
water and simmer about two hours;
season with salt and pepper or pap
rika.
From the vegetables and spices a
sauce is made as follows: Cook in
sufficient water to cover for 20 min
utes; then rub through a sieve, and
add to some of the stock in which the
meat was cooked. Thicken with flour,
using two tablespoonfuls (moistened
with cold water) to each cup of liquid,
and season with salt and paprika.
Serve the meat on a platter with
the sauce poured over 1t. Potatoes,
carrots, and green peppers cooked
until tender, and cut into small pieces
or narrow strips, are usually sprinkled
over the dish when served, and
noodles may be arranged in a border
upon the platter.
Still another method of accomplish
ing prolonged cooking at low heat is
by means of a closely covered baking
dieh Earth anuara dicboo of thic hind
suitable for serving foods as well as
for cooking are known as casseroles.
For cooking purposes a baking dish
covered with plate or bean jar cov-
cred with a saucer may be substitute
ed. The Aladdin oven has long been
popular for the purpose of preserving
temperatures which are near the boil
ing point and yet do not reach 1t. 1t
is well insulated oven which may
be heated either by kerosene lamp
or gas jet
To make casserole or Italian hash
boil one-fourth pound of macaroni,
drain and put into buttered casser-
ole, add little butter and grated
cheese. Push the macaroni to the
sides of the dish and fill the center
with chopped meat seasoned to suit
the taste of the family. A little sau-
sage gives a good flavor to this dish.
Place in the oven until hot throughout
and serve.
A very good modification of this is
made by using raw instead of cooked
meat For this one-half pound of
round steak is sufficient for family
of six. This should be cut into small
pieces, Drowned and cooked until ten
der in water with the onions and other
seasonings. An hour before the cook
ing is complete, add one-half can of
tomatoes. Before serving, the meat
may be mixed with the sauce, and the
whole is poured over the macaroni.
The connective tisa e of meat dis
solves in vinegar; hence this acid is
often used in preparing tough meat.
To prepare sour beef, take piece OF
beef from the rump or the lower
round, cover with vinegar or with a
half-and-half mixture of vinegar and
water, add sliced onion, bay leaves,
and a few mixed whole spices and
salt. Allow to stand week in winter
or three or four days in summer; turn
once a day and keep covered. When
ready to cook, brown the meat in fat,
using an enameled iron pan, strain
the liquid over it and cook until ten
der; thicken the gravy with flour or
ginger snaps (Which may be broken
up first), strain it, and pour over the
sliced meat. Some cooks add cream.
Sour beefsteak is made by cooking
round steak in water in which there
is a little vinegar, or if the time is
sufficient, 1t may be soaked for a few
hours in vinegar and water and then
cooked in a casserole or in some SINH
lar way.
While pounding meat serves to
make it more tender by breaking
down the tissues, it has the disad
vantage of being likely to drive out
the juices and with them the flavor
A way to escape this difficulty is to
pound flour into the meat, thus catch.
ing and retaining the juice in the
flour. To make farmer stew, pound
flour into both sides of round steak,
using as much as the meat will take
up. This may be done with a meat
FOUNDER or with the edge of a heavy
plate. Fry in drippings, butter, OF
other fat in Scotch bowl, or if more
convenient in an ordinary iron kettle
or a frying pan; then add water
enough to cover it. Cover the dish
very tightly so that the steam can not
escape and allow the meat to simmer
for two hours or until it is tender.
One advantage of this dish is that
ordinarily it is ready to serve when
the meat is done as the gravy is al
ready thickened. However, if q large
amount of fat is used in the frying
the gravy may not be thick enough
and must be blended with flour.