Council cook book

Put a couple of spoons of olive oil and the same amount of butter in a pot. When hot, plunge the meat in; add parsley, carrot, and onion cut small; salt and pepper to taste. Cover tightly and let cook slowly about two hours. Watch carefully. It will probably not need any' water. When the meat is cooked tender, thicken the gravy with a little browned flour. The second cut of the cross rib of beef is the best for pot roast. Wiener Braten. Have the bone taken out of a thick piece of round steak or shoulder, and pound the meat well; then lay it in vinegar twenty-four hours. Heat some drippings in kettle that has a close-fitting cover and put the meat in, seasoning it with salt, pepper, and ginger. After turning the meat in the hot fat, add an onion and two or three tomatoes. Pour soup stock over all and a dash of white wine. Cover closely and stew slowly for three or four hours, turn- Gloves Cleaned, all lengths, 6c a Pair Monthly contracts for , the care of gentlemen's clottiine:. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our wagons will call. 1955 CbesliatSt. MuWo-m/aturning the meat occasionally, but do not pierce with the fork, as this would allow the juice to escape. Do not add water. Serve with potato pancakes. Spread a round steak with a layer of dressing, such as is used for turkeys. Begin at one end of the steak and roll it carefully; tie the roll to keep in shape. Bake in the oven, basting very often. Make a gravy of the drippings and pour round the meat when ready to serve. Roast Beef Chauffe. Cut cold roast beef into slices half an inch thick ; put a tablespoon of butter in pan, and when melted add three tablespoons of currant jelly, a dash • of cayenne, a little salt, and a glass of sherry or madeira ; add the beef and serve hot. Yorkshire Pudding. Three cups of flour, one and three-fourths cups of milk, two teaspoons of baking powder, three eggs, one teaspoon of salt. Beat all the above to a smooth, light batter. This should be baked under the roast. Beefsteak Pie and Potato Crust. Sift together two cups flour, one-half teaspoon salt, two level teaspoons baking powder, then cut in one-half cup of shortening and one cup of cold mashed potatoes. Take enough water or milk to make a dough, put it on a floured board, and roll gently. Line a deep pie dish with part of the crust, CRYSTAL MARKET TeVtI Pkone W«t 852 836 DEVISADERO ST., Nr. McAllister S. F. and fill with one pound of round or sirloin steak cut into dice, and two sliced potatoes, salt, pepper, one sliced onion, chopped parsley, and a little soup stock. Cover with part of the pie crust and bake in a moderate oven thirty minutes. Corned Beef. Bone the brisket and then soak in water fifteen or twenty minutes. Rub brown sugar over the meat, season with pepper and salt, and then put in a deep dish. Cover with salt and press for twelve hours. • Dissolve a piece of saltpetre the size of a bean in a quart of boiling water, and when cold pour over the meat. Turn meat daily for five days. Put on to cook in boiling water. Baked Steak. Season with salt and little pepper a fine, thick cut porterhouse steak. Put it in a baking pan and put on it one onion, sliced and browned; one lemon and one green onion, sliced; one-half bottle catsup; later add one tablespoon hot water. Bake in hot oven twenty minutes. Sprinkle chopped parsley on top before serving. Mock Chicken Steak. Cut a thick round steak into pieces of convenient size for serving. Salt and pepper them on both sides, roll in flour, and fry in hot oil or beef fac to a rich brown. (I prefer the oil.) Then cover the meat with boiling water and simmer for two hours (longer does not hurt). Cover closely while cooking to keep in