|
Classic
Cook Books
< last page | next page >
page 323
in a paper bag tied securely and hung in a dry place. It is much more economical
to prepare meats with a dressing of some kind, since they "go so much futher."
STUFFED BEEFSTEAK
is as nice for dinner as a much more expensive roast, and it can be prepared
from a rather poor flank or round steak; pound well, season with salt and
pepper, then spread with a nice dressing--may use some of the bread-crumbs--roll
up and tie closely with twine (which always save from the grocer's parcels), put
in a kettle with a quart boiling water, boil slowly one hour, take out and place
in dripping-pan, adding water in which it was boiled, basting frequently until a
nice brown, and making gravy of the drippings;
or you may put it at once into the dripping-pan, omit the boiling process,
skewer a couple slices salt pork on top, add a very little water, baste
frequently, and, if it bakes too rapidly, cover with a dripping-pan. It is
delicious sliced down cold. Or a delicious dish is
STEAK PUDDING.
Mix one quart flour, one pound suet (shredded fine), a little salt, and cold
water to make stiff as for pie-crust, roll out half an inch thick; have steak
(beef or mutton) well seasoned with pepper and salt, lay them on the paste and
roll it up, tie in a cloth, and boil three hours. Some add a few oysters and a
sliced onion to the steak. Here is something simple and nice in the way of
YANKEE DRIED BEEF.
Slice very thin, put in frying-pan with water to cover, let come to boiling
point, pour off, and add pint of milk, lump of butter, and a thickening of a
little flour and milk, stir well, and, just before serving, some add an egg,
stirring it in quickly;
or, chip very fine, freshen, add a lump of butter and six or eight eggs, stir
well, and serve at once. Very economical preparations of meat are the various
STEWS,
which, if properly prepared, are very palatable. If made from fresh meat, they
should be immersed in boiling water at first, and then placed where it will
simmer slowly until done; season, add thickening, and flavor with an onion, or a
tea-spoon of curry powder; or prepare a poor beefsteak by first trimming off all
the fat and cutting in convenient pieces, fry in butter or drippings to a nice
brown on both sides, then add a little sliced onion, carrots, or turnips,
seasoning, a tea-spoon chili-sauce, and one pint soup stock, or water; stew
gently two or three hours, skim off any grease, and stir in a little flour mixed
with milk.
To make a stew of cold meat, first make the gravy of stock, add a fried sliced
onion, pepper and salt, and a teaspoon catsup; let it boil, and set aside to
cool; when nearly cold, put in thinly-cut slices of cold meat, and a few slices
cold potatoes, and let heat
< last page | next page >
Classic
Cook Books
|
