Stevenson Memorial Cook Book Part 9

Use a large slice of round steak cut one-half inch thick. Make a dressing by mixing together: One cupful grated breadcrumbs, two-thirds teaspoonful salt, one well-beaten egg, one tablespoonful melted b.u.t.ter, one small onion, grated, a few dashes of paprika and a half teaspoonful powdered sweet herbs. Lay the steak on a board, sprinkle with salt and pepper, spread thickly with the dressing and roll up. Wind with soft cord to hold in place. Put three tablespoonfuls of pork fat in a frying pan and when very hot, dredge the roll with flour and brown it quickly on all sides. Place meat in kettle that has a tight fitting cover.

Meanwhile, add to the fat in the pan two slices of minced onion, and one tablespoonful flour. Stir until very smooth, pour in a cupful of stock (or hot water) and when the gravy boils, pour over the roll with a pint of strained tomato. Season to taste with salt and pepper, cover the kettle closely and as soon as the contents boil, place where it will simmer for about two hours. When cooked, remove the strings, and serve on a heated platter, with the strained gravy poured over it.

HAMBURGER POT DINNER

Mrs. Antonio Sterba

With two pounds hamburger steak, mix well one cup raw rice (wash well); one medium sized onion, chopped; season and make into b.a.l.l.s. Line bottom of a pot with small pieces of suet; when this is melted, place meat b.a.l.l.s in the pot, cover with water, and cook until rice is about done.

Add one can of tomatoes (quart can). A half hour before serving, peel enough medium-sized potatoes to circle the platter to be used. Place these on top of tomatoes. When potatoes are done, arrange them around the outside rim of the platter with the meat b.a.l.l.s in the center, and pour over the meat enough gravy for first serving. Remainder of gravy may be used on table in a ca.s.serole or gravy dish. Care must be used in measuring the rice--too much will cause the b.a.l.l.s to fall to pieces. One advantage of this dish is that it may be prepared the day before, or the morning before serving, with the exception of the potatoes.

CALVES' HEARTS STUFFED AND BRAISED

Mrs. W. R. McGhee

Remove veins, arteries, and blood clots, wash, stuff and sew. Sprinkle with salt, pepper, roll in flour and brown richly in hot dripping. Place in Dutch oven or in one of the small vessels in fireless cooker. Half cover with boiling water, surround with six slices carrot, one stalk celery, broken in pieces, one onion sliced, two sprays parsley, a bit of bay leaf, three cloves and one-half teaspoonful peppercorns. Cover closely and bake slowly two or more hours basting often if cooked in Dutch oven. If necessary, add more water. Remove hearts to serving platter, strain and thicken the liquor with flour diluted with water.

Season with salt, pepper and one-half teaspoonful Kitchen Bouquet.

LUNCHEON BEEF

Mrs. I. A. Wilc.o.x

One cup or more of cold cooked beef chopped; one cup of bread crumbs; season with salt, pepper and b.u.t.ter. Place in baking dish and cover with b.u.t.tered bread crumbs. Pour milk in dish until you can just see it. Bake in oven till light brown on top. Can use any kind of cold cooked beef, as steak, roast, or boiled beef. If you have a few cold mashed potatoes, put them through ricer on top of meat to form upper crust. Dot with b.u.t.ter and let brown.

POT ROAST

Mary S. Vanzwoll

Round steak one and one-half inches thick. Salt and pepper. Pound a cup of flour in, on both sides. Sear both sides in melted fat, and b.u.t.ter.

Put in baking dish and cover with water. Cook in oven two and one-half hours.

SPANISH STEAK

Mrs. W. H. Hart

One and one-half pounds round steak, ground; one and one-half pounds of pork steak, ground; one heaping cupful bread crumbs; one cupful canned or fresh tomatoes; two green peppers, minced; one-half cupful minced onion; one egg; two teaspoonfuls salt. Mix all together and bake forty-five minutes in flat cake.

BRAISED BEEF

Mrs. I. S. Blackwelder

Round steak about three inches thick (about two pounds); place in a hot skillet and turn so that it is seared on both sides, to prevent escape of juices. In a covered baking pan make a bed of chopped vegetables (potatoes, turnips, carrots, onions, etc.); season well. Place upon it the beef with enough water to keep the mess steaming for four hours.

Cover tight.

MOTHER'S BEEF LOAF

Mrs. F. E. Lyons

Three pounds round steak, ground; three eggs; two-thirds cup cracker crumbs; three teaspoonfuls ground sage; two teaspoonfuls salt; one teaspoonful pepper. Mix together thoroughly and bake in a 5x10-inch bread pan, from one to one and one-half hours.

MEAT PIE

b.u.t.ter an earthen baking dish and line to the depth of one and one-half inches with hot mashed potatoes, season with finely chopped chives (one tablespoonful to two cups mashed potatoes). Fill center with chopped left-over cold beef, veal or chicken. Moisten with brown or cream sauce, to which add one-half tablespoonful minced parsley and onion juice.

Cover with a layer of the potato mixture, make several openings in top of pie and brush top over with beaten egg, diluted with milk. Bake in hot oven until heated through and well browned. Serve hot in baking dish.

BRAISED LARDED LIVER

Mrs. W. R. McGhee

Skewer, tie in shape (if necessary) and lard the upper side of calf's liver. Place in a deep pan with remnants of lardoons; season with salt and pepper; dredge with flour. Surround with one-half each carrot, onion, celery, cut in dice; one-half teaspoonful peppercorns, six cloves, bit of bay leaf and two cups brown stock or water. Cover closely and bake slowly two hours, uncover the last twenty minutes of cooking.

Remove from pan, serve with the French onions or pour around brown sauce.

HAMBURG STEAK

Sue C. Woodman

Mix one egg and a little salt and pepper; make into b.a.l.l.s and bake in closed pan quickly.

POT ROAST

Mrs. C. S. Junge

Procure a Boston cut of roast of beef; brown a minced onion in skillet with b.u.t.ter and bacon fat; in this brown all sides of the roast. Remove the roast and in the fat stir two tablespoonfuls of flour and fill skillet nearly full of hot water. Season this gravy well with salt, pepper, bay and garlic and pour over roast in ca.s.serole. Place a few slices of tomato on top or pour in a cup of strained tomato; place some carrots around the roast and put in cooker for at least four hours.

BRAIN PATTIES

Mrs. E. Iglehart

Plunge the calf's brains into boiling water for three minutes, remove from water and pick off the dark muscles, roll into cracker dust or bread crumbs in small patties and drop into hot fat. Salt and pepper.

ROAST BEEF SOUFFLE

Mrs. H. S. Hart

One tablespoonful b.u.t.ter melted in sauce pan, one tablespoonful of flour added and well mixed, one cup milk. Chop beef, or any kind of cold meat quite fine and add to milk after it has thickened; salt and pepper to taste. Then stir in the yolks of three eggs, cook slightly, cool, add beaten whites of eggs. Put in greased dish and bake about half an hour.

Is nice served with tomato sauce or peas. About one and one-half cups of the chopped meat for the above.