Evening star., 1942-10-09
How to Prepare
inexpensive
Beef Cuts
Delicious Sav0ries
And CasseroIes
Can Be Made

not be an unmixed evil. Meat deal
ers will be more anxious to sell the
inexpensive cuts which often seem
to be out of stock when we look for
them. Most of these come from the
forequarter of beef, veal and lamb.
There are also the briskets and
f1anks of beef and breasts of lamb
and veal. All of these are good for
braising and stewing. If the meat
contains bone you will, of course,
need more by the pound than other
wise and the cost for enough for
meal will be about the same as when
you buy solid meat. I like to have a
piece of bone, in any case, as it adds
flavor.
You can add an individual touch
to stew or meat casserole
through the combinations of vege-
tables and seasoning. A tiny bit of
thyme, sage or more generous
amounts of parsley and other herbs,
catsup or Worcestershire sauce can
all be added to taste. 1t is always
important to taste a dish before you
serve it, but it is particularly essen
tial in the dishes mentioned above.
Dumplings are also an addition to
stew and they have the advantage
Of making the meat seem to 60
farther. Meat pies are always pop
ular. For many of these the meat is
simmered with plenty of seasoning
until it is very tender. This should
always be done if one of the less ex-
pensive cuts is used 1t is not nec-
essary for beef and kidney pie when
round steak is chosen. Any other
cut of beef simmered until par
tally tender may be used for this
famous pie. Either pastry or a rich
biscuit crust may be used for the
topping.
MEAT PIE.
3 tablespoons butter or bacon fat.
sliced onion.
u cup sliced mushrooms or diced
. celery. ...
3 tablespoons flour.
q teaspoon salt. .,.
II teaspoon pepper.
l cup of milk.
! cup, stock, or l bouillon cube
dissolved in / cup boiling wa
ter. - ,r~ ,s
-,o z cups diced cooked meat.
! cup diced cooked vegetables
potatoes or carrots.
l teaspoon Worcestershire sauce,
u recipe standard pastry or bak-
ing powder biscuits.
Melt butter or bacon fat. add
sliced onion and mushrooms or
celery. and cook three minutes. Stir
IN flour, salt and pepper and, when
we'll blended, add milk and stock
slowly, stirring constantly over low
heat until mixture thickens and
boils. Add meat, vegetables and
Worcestershire sauce, and pour in
creased 112-quart casserole. Cover
with pastry, pressing the edges to
the rim of the dish, or place dia-
mond-shaped pieces or rounds of
pastry or biscuit dough on top of
mixture. Bake in hot oven (34O
degrees F. IL to Is minutes, until
crust is brown. Yield, six servings,
MEAT STEW.
pounds chuck beef, lamb; or veal
shoulder.
tablespoon fat
4,cups boiling water.
2 celery tops.
carrot.
2 sprigs parsley.
4 cloves.
bay leaf.
teaspoon salt.
u teaspoon pepper.
IL cups diced carrots.
cup diced celery.
small onions, peeled.
l tablespoon butter.
tablespoons flour.
Have meat cut in one-inch pieces
Melt fat in heavy kettle and brown
meat on all sides. Add water, celery
tops, whole carrot, herbs, and sea-
sonlngs, cover and simmer over low
heat for IN hours. Add vegetables
and continue cooking about one-half
hour until the onions and meat are
tender. Add more water If neces-
sary. Cream butter and flour, and
stir into hot liquid. Continue STIR
ring until gravy begins to thicken.
Yield, six servings.
Note-Dumplings may be cooked
on top Of the thickened stew, If de-
sired. In this case, the flour for
thickening the stew should be re-
duced to ~ tablespoons. E. M. B.