Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1917-02-17
For SteUinq Beef

Savory Beef-One pound beef, one onion.
one and one half tablespoonfuls flour, three
tablespoonfuls salad oil, one tomato sea-
soning, one-half pint water or stock.
Heat the oil and put in the meat and
sliced onion, frying until brown. Add the
flour by degrees. stirring briskly, and let
it brown, too. Then add the water or
stock and bring the whole to a smmering
point. Cut up the tomato Put the meat
and other ingredients, including the sea
soning and tomato. into a casserole and
cook in moderate oven for three hours
Never let it boil; just simmer gently.
Beef Curry-One pound beef. one tea
spoonful flour one onion, one small apple,
rise, one ounce dripping, one heaping tea
spoonful curry powder, one teaspoonful
lemon juice, three quarters pint water
Cut the meat into small pieces and FRY
lightly in the dripping; take them out and
same dripping. Peel and slice the apple and
add to the mixture. Pour over the water
(stock is better, II you have it,. salt to
taste, add the meat, cover the pan closely
and simmer for an hour. Add the lemon
juice to the gravy just before serving Ar
range the well-cooked and dried rice in
kind Of embankment round the dish and put
the curry in the center.
Beefsteak Pudding-One pound beef, one
half pound beef suet, one dessertspoonful
flour, tablespoonful salt and little pepper:
Mix the flour and seasoning. Cut the beef
into small pieces and dip into the prepared
flour. Line a well-greased basin with suct
paste and put in the meat, sprinkling the
seasoned flour over each layer. Half-fili
the basin withholding water, cover with
paste and press the edges closely together.
Tie over a scaIded and Toured pudding cloth
and boil for three hours.
Layer Pie-One pound of beef one cup
full of breadcrumbs, one egg, one ounce of
suet nutmeg and seasoning to taste.
Cut the meat into very small pieces and
adh
a small dish and put a layer of meat at
the bottom. Make a forcemeat with the
crumbs, suet, egg and seasoning. and cover
the meat with layer of this. Now put
another layer of beef, and cover 1t with the
rest Of the forcemeat. Sprinkle a little suet,
or some tiny pieces Of butter, over the top
and bake to nice brown.
Beef Olives-One and one-half pounds Of
beef, one egg, one ounce of shredded suet,
herbs and seasoning to taste, one cupful Of
breadcrumbs, tablespoonful of grated lemon
rind.
The meat must be cut into rather thin
oblong slices Make forcement with the
crumbs, suet and seasonings, binding 1t
with the white and half the yolk of the egg.
Spread each piece of meat with some of this
stuffing, then roll it up neatly and tie into
shape with Irvine. Egg and bread -crumb
each olive" and bake them in quick oven.
Breton Bcef-one pound of beef, four or
five potatoes two onions. seasoning to taste
Butter a casserole very "tll anu put n
layer of thinly sliced onion at the bottom
/ Next put layer Of raw potato also thinly
sliced Arrange on 1t your beef cut into tiny
steaks. Cover with layers of potato and
onion, pour over a good cupful of stock or
| water, put on the casserole lid and COOK the
| beef for an hour and a half.
Indian Stew-One pound Of beef one ounce
| Of dripping, four tablespoonfuls of vinegar,
one large onion, carrot and turnip, four
| tablespoonfuls of water. seasoning to taste:
| Cut the meat and the vegetables into small
! pieces Fry the vegetables in the dripping
| for seven or eight minutes, then add the
meat seasoning, vinegar and water. You
may put in herbs II you like. Simmer for
two hours or longer and serve with border
| of rice.
Stewed Beef-one pound of beef, two
rashers of bacon, one large onion, seasoning.
Cut the bacon into strips and insert these
into the beef, cutting Sits or holes for that
purpose in the meat. Line creased basin
with sliced onion and put in the beef.
Sprinkle it all over Put this basin in IA
| pan with sufficient boiling water TO come
half way up the basin and steam for two
hours-Philadeph Ledger.