The Waterbury Democrat., 1935-03-29
New Recipes For Beef Cookery

The piece de resistandA of any meal is the meat course. After all, this is the heartiest and most sub stantial part of the menu-all other courses but complement it. So you must be meat wise to pre- pare the perfect dinner. Of first importance is the selection of the meat-hte step on which hangs the whole fate of your dinner. Choose a velvety fine-grained piece of beef, bright red in color-one that is well marbled with firm white fat. Depending on the cut, your meat moist heat; roasting and broiling or braising, stewing. boiling and soup making. All these methods offer lavish opportunity for use Of choice cuts-also inexpensive cuts and even left-overs. The following excellent recipes give careful di- rections for such preparations, and open new fields of adventure for the meat course.
 BrOiled Steak
 Preheat broiler oven for 1 0 min- utes. Grease broiler rack slightly and place meat on it. Place as near the heat as possible without coming into contact with the flame. Have steak cut from 1 inch to l 1-2 inches thick. Broil for min utes on one side, turn and broil 10 minutes on the other side. Turn again and broil minutes longer, making 20 minutes broiling. Sprin- klo steak on both sides with salt pepper and 1-2 teaspoon Worces- tershire Sauce or Beefsteak Sauce. Place piece of butter in the cen- ter and serve. Rare steak requires about 5 minutes broiling. In broil- ing with electricity, preheat oven element until glowing, then follow directions.
 Roast Beef
 Wipe 4 lbs. rib roast. lay 1t on rack in roasting pan, place l tablespoon water in the pan, sprin- kle with teaspoon salt and dash of pepper. and baste often during cooking. Beef should be roasted in a hot oven (400 degrees FL until well scared over then reduce heat to $50 degrees r. and bake, allow ing 30 minutes for the first pound and 12 to IS minutes for each ad- ditional pound. If sprinkled with French Dressing the day before cooking, the meat will be tender and juicy, When done, place the meat on platter, pour all but two tablespoons fat from the pan. add 2 tablespoons flour and stir until well Drowned. All 1-2 cups water, stir until smooth. then season with salt, pepper and 1 teaspoon Wor- cestershire Sauce. and serve. Serve additional Worcestershire Sauce. if desired.
 Praised Beef with Vegetables
 Sprinkle 2 lbs. beef. round or shoulder, with salt and pepper. Dredge will with flour and brown quickly in butter or in fat which has been fried out from the meat. Place in a casserole or deep pan and add 1 cup diced carrot. 1 cup diced turnip, cup diced onion and | l cup diced celery. To 1-2 cups boiling water add 1-2 cup Tomato Ketchup, and pour 2-3 of this liq-> uid around the meat and vegeta- bles. Cover closely and bake about 2 hours in slow oven (325 de- grees F.), gasting every half hour with the remaining liquid. Turn the meat once during the cooking. During the last hour of cooking. whole potatoes should be placed - around the meat and baked until htey are tender.
 Hamburg Casserole
 Brown 1 ID. hamburg steak III skillet with tablespoons butter, Cut 4 medium size potatoes in half-inch cubes and spread in baking dish. Cover with hail the steak. Al 1-2 cup Cream of Tomato Soup and n sliced onion. Season with salt and pepper. All remain ing meat. 1-2 cup more Cream Of Tomato Soup, another sliced onion and season again with salt and pepper. Bake 1-2 hours in a mod crate oven (350 degrees F.). More Soup may be added during the hoLfno iP nAeded.