Perth Amboy evening news., 1923-10-05
lasty Ways To
Cook flank Steak
By Sister Mary

Much has been said the last few
years about the cheap cuts OF
meat. 1t is perfectly true that
some cuts of meat are less expensive
per pound than others. But If more
fuel must be used in cooking the
cheap cuts" if there is less edible
meat in the whole and if more
pounds must be purchased for q
meal, the merit of the cheap cuts as
| such is nil.
However if housekeepers will plan
to cook these cuts that require long
cooking while the oven is going for
baking, the cost of fuel is decreased.
The waste Is made up in the de-
licious flavor of the dish. Casserole
dishes combine vegetables with meat
in such a way that all juices are pre-
served.
By using all the meat the house
wife makes it possible for the
butcher to sell the choice cuts at a
more reasonable rate. If women de-
mand porterhouse exclusively the
butcher finds himself with flank
steak and chuck roasts on his hands
to such an extent that he must
charge a seemingly exorbitant price
for the meat he does sell to make up
Tor what he can't market.
Saturday morning when the oven
Is hot for baking put. in this rolled
flank of beef. Then at dinner time
reheat the oven for an hour and
bake the extra vegetable or pudding
while the meat is finishing.
The meat will cook some in its
own heat and the heat of the cooling
oven in the morning SO an hour at
dinner time is plenty of time to thor
oughly cook the dish.
Rolled Flank Steak
The steak should be scored by
the butcher or at home before pre-
pairing for the oven.
Make a paste of 1-2 teaspoon mus
tard, l teaspoon of salt, l teaspoon
sugar and 3 tablespoons of vinegar.
Spread meat with paste, cover with
stuffing, roll and tie. Dredge with
flour and bake as suggested for two
hours In a slow oven.
Stuffing-One and one-half cups
stale coarse bread crumbs, 2 table
spoons melted butter, 1 teaspoon
minced onion, IL teaspoon pepper, l
teaspoon salt, hot water.
Mix salt, pepper and onion with
bread crumbs. Add melted butter
anu III Z Will a <Roo 49,
water carefully, mixing with the
hands. The dressing should be just
moist enough to hold together, but
not sticky or pasty.
Do not roll the meat too tightly.
Bind securely with cord. When
ready to serve cut the cord and re-
move from roll.
Another way to cook a flank steak
is in q casserole with vegetables.
Casserole of Meat
One cup diced carrots, l cup diced
potatoes, Ia cup diced turnlp, !
large onion, salt and pepper.
Spread steak with paste as in pre-
ceding recipe. Cut meat to fit h
casserole. Oil casserole well with
bacon fat. If the steak Is cut in
three pieces put a third of the vege-
tables in the casserole. Arrange them
in layers, slicing the onion through
them. Season with salt and pepper
and add a piece Of meat. Continue
LAYER for layer of meat and vegeta-
bles until all is used. Add n cup
boiling water, cover and bake an
hour and a half in the morning and
an hour at dinner time. Serve from
casserole.
Flank steak is also spread with
the paste, ''~smothered" in thinly
sliced onions and baked in a frying
pan with one-half cup of hot water
in a slow oven for an hour and a
half or two hours.
The long cooking and the vinegar
break down the tough tissues of the
meat and leave it very palatable
and nourishing.
Copyright, 1928, NEA Service. Inc.