Ebook - Recipes Tried And True (1894 Cookbook).txt

dressing of melted butter. Season. Whosoever partakes will never

become a vegetarian.

STUFFED BEEFSTEAK. E. H. W.

Take a flank or round steak and pound well; sprinkle with pepper and

salt. Make a plain dressing; spread it on the steak; roll it up; tie

closely, and put in a skillet with a little water and a lump of butter

the size of an egg; cover closely and let it boil slowly one hour;

then let it brown in skillet, basting frequently. When done, dredge a

little flour into the gravy, and pour over the meat.

TO FRY STEAK. MRS. H. T. VAN FLEET.

Have a nice tenderloin or porterhouse steak, one inch and half in

thickness, well hacked. Over this sprinkle salt, pepper, and a little

flour. Have ready a very hot spider. Into this drop plenty of good,

sweet butter (a quarter of a pound is not too much); when thoroughly

melted, lay in the meat; turn frequently. While cooking, make many

openings in the steak to allow the butter to pass through. When done,

place on a hot platter and serve immediately.

BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET.

Have a steak well hacked; over this sprinkle pepper, salt, and a

little flour. Into a very hot spider drop one teaspoonful of lard;

when melted, lay in steak; pour over this two tablespoons boiling

water, and cover steak with four good-sized onions, sliced very thin.

Cover quickly and cook five minutes; then turn all over together, and

cook five minutes longer. Care should be taken that the onions do not

turn. Take up on hot platter; place onions on top of meat, and serve

immediately.

BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.

Put the steak on to fry, with a little butter. At the same time put

the mushrooms on in a different skillet, with the water from the can

and one-half cup extra; season with pepper and salt, and thicken with

a tablespoonful of flour. Take the steak out, leaving the gravy, into

which put the mushrooms, cook for a few minutes, and pour all over the

steak.

BEEF LOAF. MRS. J. J. SLOAN.

Take three and one-half pounds of lean beef (raw), chopped; six

crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of

cream, butter the size of an egg; salt and pepper to taste; mix all

together and make into a loaf. Bake one and one-half hours. Serve

cold in thin slices.

BEEF A LA MODE. ALICE TURNEY THOMPSON.

Take a round of beef, four or five inches thick, and for a piece

weighing five pounds soak a pound of white bread in cold water until

soft; turn off the water; mash the bread fine; then add a piece of

butter the size of an egg, half a teaspoonful each of salt, pepper,

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