Boston Cooking-School cook book

Sift flour with salt and pepper and pound thoroughly into steak. Sear steak in suet in heavy pan. Add tomatoes. Cover and simmer 2 hours or until meat is very tender. Add water from time to time as needed. Serves 4. Vegetables may be added as desired. Meat may be cut in pieces for serving before cooking. SMOTHERED ROUND STEAK 3 slices fat salt pork, 11% cups cold water 3 by 4 inches 14 teaspoon salt 1 onion, cut in thin slices 1 tablespoon butter 2-pound slice round steak 2 tablespoons flour Try out pork and add onion. Cook, stirring constantly, until onion is brown. Put in water and salt. Bring quickly to boiling point, add steak, cover closely, lower heat, and simmer until meat is tender. Remove steak to hot platter and strain stock, of which there should be 1 cup. Melt butter, add flour, and stir until well blended; then pour on gradually, while stirring constantly, hot stock. Bring to boiling point, season with salt and pepper, and pour over steak. Serves 6. HAMBURG STEAK OR PATTIES Finely chopped, lean, raw beef Salt and pepper Butter Shape beef in a large cake or in small, round cakes, handling as little as possible. Broil or pan-broil. Sprinkle with salt and pepper and spread with softened butter or serve with any sauce suggested for Broiled Steak (p. 262). A slice of fat salt pork may be chopped with beef to give additional flavor. With Milk. Add 34 cup milk and few drops onion juice. Mix lightly with fork. With Egg. Add 1 egg, slightly beaten, and a few gratings of nutmeg. SALISBURY STEAK 1 pound chopped beef VY teaspoon pepper 1 teaspoon salt 4 cup cream Fresh bread crumbs Mix beef with seasonings and cream, form lightly into individual steaks or into 1 large steak. Coat lightly with crumbs and broil 6 to 8 minutes in broiling oven, turning once, or in hot frying pan, turning frequently. Place on hot platter. To fat in pan, add Y cup boiling water, bring to boiling point, and pour over steak. BROILED HAMBURG STEAK ON ONION RINGS 1 pound finely chopped, lean, 1 tablespoon chopped raw beef parsley 14 cup ground suet 3 tablespoons butter 1 cup soft, fine bread crumbs 2 tablespoons onion juice 7 strips bacon VY teaspoon salt 7 slices Spanish onion ¥ teaspoon pepper (4% inch thick) 1 tablespoon water Lay onion in buttered, shallow baking dish. Pour over 2 tablespoons melted butter, sprinkle with salt and pepper, cover closely, bake until tender (about 30 minutes) in moderate oven (350° F.). Cook parsley in rest of butter and add to beef, suet, crumbs, and seasonings. Mold into 7 flat cakes and wrap each with a slice of bacon. Place each cake on an onion slice in baking dish and cook — in broiling oven, 5 minutes on each side. Baste twice. BEEF DOVES 1 cup chopped, raw beef V4 teaspoon pepper (1% pound) Few grains cayenne ¥ cup uncooked rice Cabbage leaves V4 teaspoon salt Brown Tomato Sauce (p. 198) Mix beef and rice and add salt, pepper, and cayenne. Cook cabbage leaves 2 minutes in boiling water to cover. In each leaf put 2 tablespoons mixture and fold leaf to inclose mixture. Simmer 1 hour in Tomato Sauce. Serves 4. VIENNA STEAKS 4% pound raw lean beef, chopped ¥ teaspoon celery salt 4 pound raw lean veal, chopped Few gratings nutmeg 11% teaspoons salt 1 teaspoon lemon juice 14 teaspoon paprika Few drops onion juice 1 egg, well beaten Form into oval cakes. Cook like Hamburg Steak. Spread with 3 tablespoons butter, creamed and seasoned with 14 teaspoon salt and few grains of pepper. Serves 3 or 4. SWEDISH MEAT BALLS 1 pound lean raw beef, Few grains nutmeg finely chopped 3 slices fat salt pork 3 inches square 1% cup stale bread crumbs 2 tablespoons butter 1 egg, slightly beaten 2 tablespoons flour 24 teaspoon salt 134 cups Brown Stock (p. 144) 1 teaspoon pepper Dumplings if desired (p. 275)