Perth Amboy evening news., 1923-12-28

STEMS AND POI ROASTS
Savory stews and pot roasts are
most acceptable for winter dinners.
Cheap cuts of meat can be used to
advantage. The finished dish is both
appetizing and nourishing.
The success of such meat dishes
depends on the careful seasoning
and cooking of the meat. Greater
skill and c~leverness are required to
prepare a delicious stew than to
broil an expensive steak. The steak
might be dubbed fool proof" for
only the most villainous cooking
could ruin 1t, while stewing meat and
| not roasts must be treated with care
| and thought to make them popular.
This pot roast gains piquancy
from the tomatoes and the acid
helps to break tho fiber of the meat,
making it tender.
Pot Roast of Beef
-Four or five pound piece of beef
cut from the fore quarter, l onion,
l bay leaf, Il teaspoon pepper, l
| quart can tomatoes, l cup boiling
water.
Wipe meat with c%heeseeloth
| wrung out of cold water. Rub well
| Win 6dlts Ely ldl HUN a low GIlldiA
| pieces of beef suet. The frying pan
should be oiled just enough to pre-
vent the meat from sticking. There
should be no surplus fat. Scar the
| entire surface of the meat la frying
pan. Put in stewing pan and add
remaining ingredients. Cover tightly
and simmer until meat is tender. 1t
will take about three hours. Ar
l - -. 49, -, - hot wlnfFAYs n NJ al Il
liquor in the pan through a PURGE
sieve. Pour over meat and garnish
with PARSLEY.
Savory Meat Balls
One pound beef cut from lower
round, q cup dried bread crumbs,
1 egg, 2 tablespoons milk, l tea
! spoon salt, * teaspoon pepper, few
| gratings nutmeg, 3 slices fat salt
pork, 2 tablespoons flour, IL cups
brown stock or water, pepper.
Mix about two tablespoons of
finely chopped suet with the lean
meat. The butcher will put the meat
through his food chopper. Save the
bone and boil for the stock. Mix the
chopped meat with bread crumbs,
salt, nutmeg and pepper. Add egg
slightly beaten with milk. Mix thor
orghly and form into small balls not
more than one and one-half inches
In diameter. Let stand in a cold
place for an hour to become firm.
Fry out fat from salt pork. Drop
meat balls in the hot fat and brown
quickly. Remove balls from fat and
pour off all but two tablespoons.
| Brown -four in fat. Slowly add, stir.
ring constantly. the stock. Bring to
the boiling point and add pepper.
Add Drowned meat balls and cover
tightly. Simmer one ard one-halt
hours. Serve on n hot platter. pour
over sauce ard garnish with parsley.
Hungarian Goulash
Two pounds lean beef, /. onion,
cup shredded cabbage (optional).
Il GUS diced raw potatoes, l tea
spoon salt, "A teaspoon pepper. 4
cups boiling water, 3 tablespoons
butter, 3 tablespoons lour.
Choose n Liece of beef cut from
the lower round. Cut in inch cubes
Melt some Lacon fat or beef drip
pings in n frying pan and scar mea
quickly on all sides. Remove from
frying pan to Kettle. Add sliced on
ion to fat in frying pan and cool
until a golden brown. Add TO mea.
and saute cabbage II used. Add thil
to the meat and onion. season Will
salt and pepper and pour over bot
ing water. Cover closely and simmer
two hours. Add potatoes and cool
30 minutes longer. Work butter ant
-four together until perfectly smooth
Add to meat and broth In small bits
stirring constantly until the mixture
thickens. Serve or a hot platter.
Copyright 1928, NEA Service, Incl