Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-29
Beef Is One Old Standby
We Can Vary DeliCiOusly

the meat Is fat enough; scar on all
sides nice brown. Then put into
boiler, cover with boiling water. In the
pan where the meat was scared put the
onions and fry a light brown, add to
the meat; add the salt and boil slowly
three hours, or until the meat Is tender.
Mix the flour and curry powder with a
little cold water: add and boil three
minutes. Serve with boiled rice border.
Shin Meat en- Casserole.
Two pounds shinbone of beef, two
cupfuls carrots. one-half cupful onion,
one cupful celery, one teaspoonful salt
one-eighth teaspoonful white pepper,
one tablespoonful -four. Cut the meat
from the bone in two-inch pieces; re-
move the marrow from bone. Put part
Of the marrow into bottom OF casserole,
then half the meat, half the vegetables,
the rest of meat and seasoning and the
marrow over the top; place in hot oven
boiling water, cover, reduce the heat
and let bake slowly two and one-half
hours, or until tender, in bottom Of
oven; once or twice water must be add
ed. When meat is tender add the flour.
which has been mixed with q little cold
water.
Baked Meat Pie.
One and a half pounds beef, one
quart cut potatoes, half cupful cut car
rot, two tablespoonfulS finely cut pars-
ley, one teaspoonful salt, one-eighth
teaspoonful paprika, one tablespoonful
flour Wash the meat quickly, cut in
small pieces, put into saucepan, cover
with boiling water; boil slowly two and
a half hours. Then add the onion, car
rot, potatoes salt, paprika and boil 80
1oa fNryO fvrIc Nf
gravy. Mix the flour with little cold
water; add and boil three minutes. Line
bakepan with crust, pour in the meat
and vegetables; cover and brush the top
with cold milk; bake 20 minutes, or I'M
til light brown.
Boiled Beef With Onions.
One and one-half pounds of beef,
sticking piece, one quart onions, three
drippings, two teaSpoonfuls salt, one
eighth teaspoonful white pepper, dash
paprika, two tablespoonfuls chopped
parsley or one tablespoonful chopped
celery tops. Wipe the meat with damp
cloth, put on to boil with three cupfuls
boiling water, add one teaspoonful salt,
boil two and one-half hours, or until
tender. Cover platter with boiled rice,
lay on the meat which has been cut
l0CO CQ1T SLICES III CcIlIST, dIlO LIE
steamed onions are placed around the
edge. Sprinkle with chopped parsley.
Beef Ia Mode.
Four to six pounds of beef from the
underside of the round, cut thick. Wipe
! and trim off the rough edges. Put in a
deep dish and pour over it spiced vine
gar made by boiling five minutes one
cupful of vinegar and one onion
chopped fine, three teaSpoonfuls salt
and half teaspoonful each of whole
mustard pepper, Glove and allspice.
Let the meat stand several hours, turn
ing it often. Then daub it with several
strips Of salt pork, one-third of an inch
wide and as long as the meat Is thick.
| Tie it into good shape with a narrow
strip of cotton. Dredge 1t with flour
/ and brown all over in hot drippingS.
Cut two onions, half carrot and half a
turnip, fine and fry them in the same
fat. Lay the vegetables in deep brais-
ing pan (of graniteware If possible), the
meat on top. with some bits of parsley
and thyme, pour ever the spiced vine
gar, adding enough beef broth or water
to half cover. Cover closely and SIM
mer four hours, turning once meantime
Take up carefully, remove the strings
and lay on large platter. Remove fat
from the gravy, add more seasoning II
needed, thicken with brown roux and
strain it over the meat