Cookery for every household

Wipe the meat, remove all skin and sinew, and put it twice through the mincing machine. Season the meat with pepper and salt, and form it into about six round flat cakes of equal thickness. They should not be more than about \ inch thick. Place them on a well-greased grill, and cook them according to general directions given for grilling (see p. 208). The time will depend upon whether the meat is liked well or under done, but they will require rather longer than a piece of ordinary steak of the same thickness. Serve the steaks on a hot dish, put a little maitre d’hotel or plain • butter on the top, and serve with fried potatoes or potato puree. Note. — A little finely chopped or grated onion may, if liked, be mixed with the beef, or some nuts blanched and chopped. 855. Baked Steak with Bacon A pinch of nutmeg. 1 tea -cupful biscuit crumbs. J lb. bacon. 1 lb. beef steak. 1 dessert - sp. grated onion. Salt. Pepper. Choose tender and juicy steak, wipe it, cut it in pieces, removing all skin, but reserving the fat, and put it through the mincing machine. The crumbs should be made from toast or other dry light biscuits. Add them to the minced meat along with the minced onion and seasoning. Mix thoroughly, and then spread out on a greased fireproof dish not more than an inch in thickness. Lay the bacon cut in very thin slices on the top. and bake in a good oven until well browned. The beef should remain rather underdone. Serve in the same dish. Baked tomatoes or green peas would' be a good accompaniment. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, Is. 6 d. 856. Beef Balls with Curry 1 lb. lean beef. 2 oz. bread-crumbs. A pinch of nutmeg. A pinch of mace. 1 egg. Salt. Pepper. A little flour. 1 onion. 1 oz. butter. 1 dessert-sp. curry powder. 1 dessert-sp. rice flour. 1 gill stock. 1 gill tomato puree or sauce. Boiled rice. Wipe and trim the meat, and pass it once or twice through the mincing machine. Put it into a basin, add the bread-crumbs, and season with pepper, salt, a pinch of ground nutmeg, and a pinch of mace. Mix well, and bind all together with beaten egg. Form into small balls, using a little flour to prevent the mixture sticking to the hands. Then melt the butter in a saucepan, add the onion finely chopped, and fry it a few minutes. Now put in the beef balls, and toss them over the fire until browned on all sides. Sprinkle in the rice flour and curry powder, mix and add the stock and tomato puree. Stir for a few minutes and then simmer slowly until the meat is cooked. When ready, arrange the balls in the centre of a hot dish, strain the sauce over, and put a border of rice round. Time to cook, about 1 hour. Sufficient for 4 or 5 persons. Probable cost. Is. 8d. 857. Beef Cannelon 1 lb. lean beef. £ lb. ham or bacon. 1 cupful cooked potatoes. £ tea-sp. powdered herbs. Grated lemon rind. A pinch of nutmeg. 1 tea - sp. chopped parsley. 1 egg. Salt. Pepper. £Jcupful stock or gravy. 1 oz. butter. Brown or tomato sauce.