The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-12-14
LITTLE EXPENSE
NECESSARY FOR
EXPERT COOKING
Time, Skill and Ingenuity
Will Produce Tasty Dishes
at Low Cost.

There is always a great satisfsc-
ton in serving meal which the
family thoroughly enjoys. If the
main dish, which wins the compli-
ments, is one which has been
achieved at low cost. the housewife
has the added delight Of knowing
she has the best Of bargains" real
quality at least expense.
This IS easily possible when the
less demanded cuts Of meat are
used. for in favor and in food value
they are equal 10 the more popular,
more quickly cooked cuts.
A little time, little skill and a
knowledge Of the right flavoring TO
make the dish just right, and you'll
have delicious treat which no one
would ever guess came under tn
head of economy dishes"
Here are ways of making some
thing very special Of various econ
omy cuts.
Shin Of Beef, Flemish Fashion
Remove the bone from a shin of
beef and cut the meat into pieces
about the size of an egg. Place over
the bottom of a stew pan enough
sliced bacon to cover it; add the
meat; lay over it another layer of
sliced bacon and pour over 1t
enough water or stock to barely
cover it.
Tie up four cloves, one blade of
mace. three sllspice berries, bunch
of sweet herbs or a teaspoon Of
mixed dry herbs, in a cheesecloth
and put into the stew pan. A sliced
onion or a garlic Glove may be add
ed if desired.
Cover closely and simmer for
three or four hours. Serve from
deep platter with baked potatoes
and boiled carrot balls placed al
ternately around it and the whole
sprinkled with minced parsley.
Fricassee of Lamb Flank
Remove the skin and some of fat
from two pounds of lamb flank.
Wipe meat and cut between the
bones in pieces for serving. Cover
with boiling water and simmer one
hour. Cool until fat rises to top of
the liquor.
Remove fat and drain. meat, re-
serving stock Mix four tablespoons
-four with one tablespoon salt and
a little pepper and use to coat each
piece of lamb. Melt lamb fat in
frying pan and brown the pieces of
lamb in it, Remove to a platter
Add four tablespoons flour to fat
in pan and stir until brown. Add
slowly one and one-half cups lamb
stock and stir until sauce boils.
Season to taste with salt and pep
per: add lamb and let simmer gently
until tender. Serve meat in center
of platter with gravy poured over it.
Garnish with parsley. Serve with
fried eggplant.
Oxtails en- Casserole
Wash the oxtail and separate it
at the joints. Dip each section in
flour and season with salt and pep
per. Brown in hot fat. Put in a
casserole, alternating the oxtails
with layers of sliced onions and
sliced carrots which have been
slightly Drowned in the fat left
from the oxtailS.
Make a sauce of three tablespoons
of flour. two tablespoons of fat and
two cups Of strained canned toma-
toes. Pour over the oxtails in the
casserole and cook slowly until OK
tails are tender. Just before serv-
ing, add one cup of cooked new lima
beans or green string green beans
together with little lemon juice.
Baked Spareribs and Apples
Wipe the Spareribs carefully with
a cloth which has been wrung out
of hot water Arrange the meat in
roasting pan and place in hot
oven which should have the tenn
perature lowered gradually.