The Republican. [volume] (Oakland, Md.) 1877-current, 1936-05-21
Homemakers' Column
Edited by Miss Margaret X. Burtis,
Home Demonstration Agent

Cooking Less Tender Cuts of Beef
The less tender and less expensive
cuts of beef can be made into attrac-
tive and delicious dishes when they are
cooked properly. The general method
of cooking less tender cuts differs
from the method for tender cuts in
the steps which must be taken to make
tough meat tender. Heat, moisture,
and slow cooking help to accomplish
the desired result. First, scar the meat
in a small quantity of fat until it is
Drowned. After browning, reduce the
cooking temperature, add a small
quantity Of water and cover the meat
tightly. Cook slowly until tender. The
added water extracts some flavor from
the meat during cooking and makes
good gravy. Tomatoes may be used in
place of water to add flavor. Meat from
the less tender cuts is also excellent
when ground and used in various ways.
Stuffed Flank Steak
Flank steak, III cups stale bread
crumbs, 1 teaspoon salt, 1-8 teaspoon
pepper, 1 onion, minced, Y cup of
shopped celery, 2 tablespoons butter or
beef drippings. Wipe the meat with
damp cloth. For the stuffing brown the
celery and the onion lightly in the
fat and combine with the other ingre-
dents. Spread the stufing over the
steak. Beginning at one side of the
steak, roll it up like jelly roll and tie
securely in several places with clean
string. when carved in slices, the
meat will be cut across the grain, If
rolled from the side, not the end). Scar
in a small quantity Of fat in a heavy
skillet or baking pan on top of the
stove, and turn the meat frequently
until Drowned on all sides. Slip a rack
under the meat in the pan, cover close
ly, and cook in a moderate oven $50 de-
grees F for III hours or until tender.
When the meat is done, remove from
the pan and prepare gravy as follows:
Drain off the fat. For each cup of
gravy desired, measure 2 tablespoons
of fat and return to the pan, add 11s
to 2 tablespoons of -four and stir
until well blended and slightly brown
ed. Then add 1 cup of cold water or
milk and stir until smooth. Season
with salt and pepper. Serve the stuffed
steak with Drowned potatoes.
BrOiIed Hamburg Steak on Onion Rings
Two cups ground lean raw beef, Il
cup ground suet, cup soft fine bread
crumbs, strips bacon, slices Span
ish onion II inch thick, 1 tablespoon
chopped parsley, 3 tablespoons butter,
II teaspoons onion juice, u teaspoon
salt, 1-8 teaspoon pepper, / tablespoon
water.
Lay the slices of onion in buttered
shallow baking dish. Pour over them
tablespoons of melted butter, sprin-
kle with salt and pepper and add the
water, cover closely and bake in a
moderate oven for 80 minutes, or until
tender. In the meantime, cook the
chopped parsley in 1 tablespoon of
butter and combine with the beef, suet,
crumbs and seasonings. Knead until
thoroughly mixed. Mold into seven fiat
cakes and wrap each with a slice of
bacon. Place each cake on an onion
slice in the baking dish and broil under
direct heat for five minutes on each
side. Basic occasionally with the drip
pings. Serve at one from the baking
dish. If it is not convenient to broil
the meat cakes by direct heat, pan
broil them in hot skillet and serve on
the onion slices.