Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-29
BY SALLY MONROE.


THERE are so many ways Of using
4 beef, especially the cheaper cuts,
that every cook ought to have o fairly
good-Sized list at her command. II you
have a porterhouse roast or a fillet OF
beef, 1t is delicious when cooked in the
simplest way. But for the cheaper cuts
it is possible to do a good deal by cook
ing them in an interesting manner.
Here are some good recipes for prepar-
ing different cuts of beef
Fillet of Beef. Lardcd.
The true fillet is the tenderloin. A
short fillet, weighing from two and
half to three pounds Cthe average
weight from very large rump). will
suffice for 10 persons at dinner where
this is served as one course, and II a
larger quantity is wanted great saw
ing will be made If two short f1lletS
are used. Remove from the fllet with
a sharp knife every shred Of lgament
and thick, tough skin. Draw a line
through the center and lard with two
rows of pork, having them meet at this
line. Dredge we'll with salt, pepper and
-four, and put, without water, IN snail
low pan Roast for 80 minutes in hot
oven. Serve with mushroom or tomato
sauce.
Potted Beef.
beef. Beat the slices with rolling pin.
Sprinkle over them about teaspoonful
OF pounded cloves, saltspoontul OF
mace Tor more if you are fond OF this
flavor. Season the meat highly with
salt and pepper, add about pinch OF
cayenne; leave the meat in cold place
in this spice, turning it once or twice.
Put it then in jar. Add water enough
to cook it, but not enough to cover 1t.
III Of
it, cover it with plate, and let it stand
for or 10 hours in slow oven where
it will cook slowly. Let the meat get
cold in the jar after cooking to shred.
then pound it to paste, using a little
of the gravy. Pack the meat in small
jars Pour little melted butter over
the jar and set it away to get cold. 1t
will keep for some time in a cold place.
When served, it should be taken out OF
the jar whole and cut in thin slices with
q very sharp knife.
Baked Beefsteak.
Pan broil a thick stake. Season with
salt and pepper Then dress with a
complete covering Of chopped onion and
parsley. Add dots of butter and set in
the oven to bake five minutes and the
dressing will be completely absorbed by
the steak, which also will be deliciously
favored.
Braised With Vegetables.
Two pounds beef, one cupful carrots,
one cupful cut onions, one cupful cut
and skinned tomatoes, one-half cupful
cut celery, one tablespoonful salt, two
tablespoonfuls sugar, one-eighth tea
spoonful white pepper, one-eighth tea
spoonful paprika, one tablespoonful
flour and one tablespoonful caramel.
Wipe the meat with a piece OF wet
cheesecloth, put into braising pan
double roast PAM with all the vege-
tables, salt and pepper and two cupfuls
boiling water. Put on the cover, place
in hot oven. After one hour add one
cupful water and reduce the heat of the
oven: bake two hours. Remove the
meat to large platter; to the gravy add
the -four, mixed with little cold water
and the caramel boil three minutes;
pour over the meat and garnish with
parsley. Serve with border Of boiled
rice or hominy.
Curried Brisket and Rice.
Two pounds beef, two cupfuls cut
onion, one tablespoonful flour, one tea
spoonful curry powder or curry to taste,
one teaspoonful salt, one tablespoonful
chopped celery tops. Wipe meat with
wet cheesecloth; cut into thin slices,
scar in hot iron pan ono fat is added, as