European and American cuisine

Chuck Steak fried with Tomato Sauce.— Place a frying pan over the fire, add enough suet to grease the pan ; cut a 2 1/2 pounds chuck steak into 6 pieces. Let the pan get very hot, put in the steak, fry 4 minutes on each side. Place the steak on a hot dish, season with salt and pepper, pour over 1 pint tomato sauce, and serve with mashed potatoes. Bound and flank steaks can be prepared the same way. Flank il PAllemande. — Cut 2Vs pounds of the upper flank into 2-inch pieces ; place the meat in a saucepan, cover with boil- ing water; add 12 small white onions, 1 bouquet, 2 even tablespoonfuls salt, 1 even tablespoonful pepper, cover, and cook iVi hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; strain the broth from the meat, add iVt pint of the broth to the flour and butter, stir and cook till smooth ; mix the yolks of 2 eggs with the juice of Vs lemon, add it slowly to the sauce ; place the meat on a hot plate, and pour the sauce over it. In the meantime have some noodles boiled in salted water, drain and arrange them in a border around the dish ; fry 3 tablespoonfuls bread crumbs in butter light brown, sprinkle them over the noodles, and serve (sufficient for family of six). In place of flank, either beef from the neck or chuck may be taken. Boiled Flank in Aspic. — Procure 3 pounds thin flank, rub it off with a cloth, and season with 1 tablespoonful salt, 1 even teaspoonful pepper, and sprinkle over the juice of 1 lemon ; set it aside until the following forcemeat is prepared : Chop fine V2 pound pork chops, also Yg pound of veal, add 2 ounces fine-chopped larding pork, mix the three together ; season with salt, pepper, and a little nutmeg (add, if handy, a few mushrooms). Spread this forcemeat over the flank, roll up, then roll into a towel, tie the ends and center with a string. Place a saucepan with 2 calf s feet cut into pieces over the fire, cover with cold water ; as soon as it boils add 2 onions with 3 cloves stuck into each, add 2 bay leaves, 12 whole peppers, and Y, bunch parsley, 2 lemons cut into slices and freed from the pits ; put in the roll, cover, and cook 3 hours. Take the roll out and strain the broth through a napkin, put the roll back into the broth, and set in a cool place. When nearly cold take out the roll, remove the napkin, lay the roll between 2 plates, put a weight on the upper plate. Remove every particle of fat from the broth, return to the fire, reduce by boiling to 1 quart ; then whip the whites of two eggs to a stiff froth, add the juice of 1 lemon and a little cold water, stir this into the broth, cook 5 minutes ; then draw to side of stove. Place a saucepan in a vessel of hot water over the fire, put a sieve over the saucepan, a napkin in the sieve, pour the broth in the napkin, and let it run into the saucepan. When all is thus strained pour it into a form and set aside to cool, then place on ice till firm. When ready to serve, cut the roll into slices, arrange them nicely on a dish, chop up some of the jelly, and lay it around the dish ; serve with mayonnaise.