THE REAL:HOME-KEEPER

Beef Steak

Two pounds lean beef from round, or two and one-half pounds if there is a
bone, one quart of water, two cups potatoes cut in one-half inch slices, turnip
and carrots, one-half cup each put in one-half inch cubes, one-half small onion
cut in thin slices, three tablespoons flour, salt and pepper. Wipe meat with wet
cloth, separate meat, bone and fat; try out some of the fat in the frying pan, cut
meat into one and one-half inch cubes, sprinkle with salt and pepper and dredge
with flour. Sear the meat in the hot fat, stirring constantly. When all surfaces
are well browned, put in the kettle; cover and let boil up once, skim and then
simmer for two and one-half hours. Add carrot, turnip and onion the last hour of
cooking. Par-boil the potatoes and add to stew fifteen minutes before taking
from fire. Remove the bone, large pieces of fat, and skim; thicken with three
tablespoons of flour diluted with enough cold water to tess hailey Let the stew
come to a boil again and cook ten minutes.

Mutton, veal, or lamb can be cooked in this manner. When veal is used,
try out two slices of pork as there will not be much fat on the meat. Lamb and
mutton should have some of the fat put aside and butter substituted.

Boiled Tongue

‘Three pounds fresh tongue, one-fourth cup butter, carrot, turnip and onion,
one-fourth cup diced; one tablespoon cornstarch, bit of cinnamon, one clove,
bouquet of sweet herbs, one-half lemon, one teaspoon salt, one-fourth teaspoon
pepper.

Wash tongue, cover with boiling water and tial slowly two hours. Remove
from water, blanch in cold water, and remove skin and roots. Cook vegetables
in butter five minutes, remove them to a deep braising pan. Brown tongue in
fat and place on vegetables in pan. Add clove, cinnamon, and sweet herbs, salt
and pepper; cover the tongue one-half way with stock in which it was cooked.
Cover the braising pan and bake two hours. At the last half hour the juice of
lemon is added. When tender remove to hot platter.

For gravy add cornstarch dissolved in cold water to stock in iMeiiad pan,
which should be reduced to one pint. Boil five minutes and pour around the
tongue on hot platter. One teaspoon Worcestershire sauce or tomato catsup
may be used in gravy.

Roast Veal

Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer
meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover
top with a slice of salt pork. Allow twenty minutes to the pound, bake in a hot
oven and baste every ten minutes with fat from the pan. If there is not sufficient
fat in the pan, try out some pork on top of the stove and use that for basting.
Remove pork slices from top of meat one-half hour before it is done and brown.
A gravy may be made from the fat in the pan, same as brown gravy.

Veal Cutlets

Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either
in individual cutlets or in one large cutlet. Cover veal with oil and let it stand

Lee’s Drinks Finest on Earth—See page 48
00