The Barre daily times. (Barre, Vt.) 1897-1959, 1915-09-25
garnish with sprays of watercress and
stuffed baked red peppers.

( garnlsh with sprays OF watercress ant
stuffed baked red peppers.
| Steak en- Casserole two pounds o.
tender round steak into two.inch square
pieces. Butter a casserole dish and lay
in the center layer of the steak dustet
with flour, then layer of thickly SLICED
potato busted with pepper and salt, ther
the meat and so on until the meat is all
in, then turn over it gill of melted
butter and teaspoon of chopped pars
ley. At the side of the meat place a
can of French peas that have been
drained, on the other side some little
silver skinned onions; add cup and a
half of rich red stock and after cover.
ing the dish place it in the oven to cook
The length of time it takes to cook
must be judged by the oven, but usually
from one hour to one and half is sufii-
Gent
Steak with Mushrooms--For this dish
the steak is broiled in the usual way
and put on a hot platter ready for the
sauce. To make the sauce, saute, after
draining, one can of button mushrooms,
have ready two cups of English brown
sauce well seasoned, add the mushrooms
to it and when the steak is ready turn
the sauce over it. If fresh mushrooms
are to be had, fry them in butter, add
pepper, salt and the juice of an onion to
them, and turn them over the steak.
Sauce Of Olives This sauce may also
be used over broiled steak. Make a
good creamy looking butter sauce with
three-quarters of a cup of butter and
the yolks of two eggs, salt, pepper, a
dash of nutmeg and a cup of stoned,
halved olives. Let the sauce simmer I'M
til the olives are tender, then add ia
blespoon of tarragon vinegar and pour
over the steak.
Carrot Sauce-Take one large carrot,
wash, scrape and CRATE it put lump
of butter the size of a walnut into a
and when melted add the car
rot, then cup of good gravy or stock,
salt, pepper, little finely chopped pars
ley and spoonful of lemon juice. Let
1t all stew until it is quite smooth and
serve turned over the steak or, if pre-
ferred, in a sauce tureen.
Cucumber Sauce--Peel three or four
quarter them and remove the
seeds, cut them in small pieces, then put
Them in cloth and squeeze some of the
water out of them. Put two ounces of |
butter into saucepan, add the eucum !
,ers and shake them over good fire un.
Ill they begin to brown; then add half a |
up of good beef stock. season and sim |,
ner gently for 10 minutes; then the
auce is ready to be turned over the |
teak. The steaks generally used with
hese sauces are the tender rounds or
he less expensive pieces.
Horseradish Sauce-Grate enough fresh
orseradish to make four tablespoonfuls;
id TO it one teaspoon of sugar, one tea
poon of salt, one half teaspoon of pep
er, two teaspoons of mustard sauce, thenl
loisten with enough tarragon vinegar to
iake it the consistency Of thick cream.
et the sauce in double boiler and
eat il, but do not let it boil; when hot,
id four tablespoons Of hot cream to it.
When the steak is broiled and ready for
he table, turn the sauce over il and
arnish the whole with stuffed, baked red
eppers.
Brown Onion Sauce--Slice and fry six
rye onions in a stewpan with two
inces OF butter; stir them constantly
ntil they are tender and beginning to
-own, then pour over them a half pint
rich stock, add pepper, salt, table
'oon Of Worcestershire sauce and ia
espoon Of Chutney syrup. Let all sim
er gently until the onions are very
nder, skim off any fat that rises TO
e surface, then strain all through a
lree sieve. put il back into the sauce !
IN TO warm, and when it bols up it is
adv for use. {
Sauce Robert-Put two ounces OF but |
r into a stewpan and throw into ii
rec onions cut very fine; fry them
licate brown, add one teaspoon OF -four
"a shake the onions well with IL. then 8
a half cup of heavy stock, season !
th a teaspoon of mustard sauce, a tea /,
Don of tarragon vinegar and the juice :
half lemon. When thoroughly mixed
a heated pour over the broiled steak :
nj il waiting on a hot platter. The =
ak may be garnished with rice Gro c
cites. Dorothy Dexter.