West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-11-25
For the Best Results Only the
Choicest Cuts Should Be Used
and Care Should be Taken to
Have Bed of Goals Right
Many Recipes Given

steak IL properly cooked and invitin
ly served. As TO the choicest cut
that depends on tho amount one use
the price per pound one feels ready
pay. and the size and location OF a
butcher shop from which IL IL pul
chased. The small shops do not cai
ry all that big markets do nor ca
they sell at their prices.
there are two positive points to ot
serve In tho production OF a success
full steak dish; first. the steak mus
bo the best OF It's kind. and SECOND
the bod OF Goals must be perfect 10
its broiling. lf gas has TO be used
then the flames must be regulate,
carefully and the broiler hot befor
steak goes In, the range door must b.
left open during the broiling and tn,
steak must not be near enough TO IN,
lame to catch FIRE. When the steak Il
to be served plain take it from IN,
broiler, place II on hot platter, ado
pepper, salt and n generous amount o.
good butter. III broiled over the gas
then turn the Juice caught In tho drlI
cup or pan over the meat also, and
garnish with parsley. This may b,
varied with any OF tho pretty edibl,
garnishos. fo- instance, French fried
potatoes, potato croquettes, sliced
fried apple, fried parsnip fingers
fried green tomatoes, or savory rice
croquettes.
The so-called three minute" steaks
are cut from tho tenderloin about a
half inch thick aud are broiled three
minutes over a perfect fire then are
buttered and seasoned, garnished with
fresh cress and sent TO table on n very
hot covered platter.
For the favorite "planked steak" the
hardwood plank must be heated as hot
as possible before the steak is put on
TO II. When IL is done, the macedoIne
vegetables may be arrangd around Il,
the mashed potato put through n rose
tube In the pastry bag and laid on the
edge, then the plank should be placed
In hot oven to brown the potato.
Serve on the plank at once. No extra
garnish is required for this dish.
There are several ways OF cooking
steak In onions; this perhaps is one
or the best. Pare and slice thin the
desired amount OF onions. Melt a gem
erous lump OF butter In the frying pan
and when hot put I'm the onions, cover
and when they begin to cook shake
them often 30 they do not catch. Add
pepper salt and teaspoon OF sugar |:
when they begin to brown lay your
STEAK on top, cover and shake gently
but continually, turn the steak I'm five
minutes, butter and sprinkle with n
little pepper and salt, then cover again
ana COOK another FIVE minutes or less
according to the thickness OF the
steak. Turn right over on to a hot
platter with the onions on top and
garnish with toast sippets and pars-
ley. Hamburg" steak is cooked I'm
the same way, only IT does not re-
quire turning, as Il cooks through
quicker. on account OF having been
chopped.
Steak with oysters" is a fayorIto
dish In many localities and is good II
carefully prepared. Broil the steak
In the usual way, but do not season Il.
Place II on q hot platter that will
stand the oven. Have ready one quart
OF oysters carefully wiped and all
pieces OF shell removed, cover the
steak with the oysters, dot the top
with plenty Of little Jumps OF butter.
salt and pepper, and put It into a hot
oven, letting II stay until the edges
or the oysters curl Then serve at
once, garnishing with toast slppets
and parsley.
Steak a la Creole Select a nice
thick Porterhouse steak TO brolI: fry
In butter enough thinly sliced Spanish
onions to spread a layer over the
steak after II has been broiled Take
a cup and a half OF strand tomato
Juice, add one tablespoon OF Worces-
tershire sauce, a tablespoon OF Chut-
ney sirup, pepper, salt and two table
spoons OF finely minced cold boiled
ham and tablespoon of butter. put
into a saucepan and when Il has cook
ed two or three minutes thicken n
with cornstsrch TO the consistency OF
heavy cream. Put the broiled steak
onto a hot platter, spread the onions
over the top, then pour over Il the
sauce garnish with sprays OF water
cress and stuffed baked red peppers.
Steak en- Casserole Cut two pounds
OF tender round steak into two inch
square pieces. Butter a casserole
dish and lay In the center layer OF
the steak busted with -four, then a
layer OF tbiokly sliced potatoes busted
with pepper aud salt, then tho meat
and so on until the meat IS all in, then
turn over II gill Of melted butter
and teaspoon OF chopped parsley. At
the side Of the meat place q can OF
French peas that have been drained.
on the other side some little silver
skinned onions; add a cup and a half
rich red stock and after covering the
dish place II Ia the oven to cook. The
length Of time II takes 70 cook must
be judged by the oven. but usually
from one hour to one and a half is
sufflcient.