European and American cuisine

Boiled Flank^ Filled.— Procure 27, pounds of the thinnest part of flank, wipe it off with a cloth, season with 1 tablespoonf ul seasoning salt ; soak 2 slices of stale bread in cold water. Place a saucepan with 2 tablespoonfuls fine-chopped onion over the fire, add 1 ounce butter, cook 5 minutes ; then press out the bread and measure it (there should be 1 even cupful), add it to the butter and onion, stir over the fire 6 minutes. Bemove, and when cold mix it with 4 ounces fine-chopped fresh pork or sausage meat ; season with salt and pepper, add Y, teaspoonf ul thyme and 1 egg ; when this is well mixed spread it over the meat, roll up, and tie at each end with a string, and in the center. Put a saucepan with 2 ounces fine-cut suet over the fire, fry it light brown, add 1 ounce butter, then put in the meat and cook, turning the meat often until light brown all over ; then add 1 cup of broth, cover and cook about 27, hours, till tender. (If the broth boils away and the meat becomes dry, add more broth, but not too much at a time). When the meat is done transfer it to a hot dish, take off the strings, and keep it warm ; remove the fat from the gravy, mix 1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufii- cient broth to make a creamy sauce ; then strain, add a small piece of butter, pour a little sauce over the meat, and serve the remainder in a sauce bowl. Mashed Russian turnips and potatoes, also stewed dried apricots, go nicely with this dish. Boiled Flank ft la Philip. — Procure about 2 pounds of the inside fiank, wipe it off with a clean cloth, season both sides with 1 even tablespoonful seasoning salt Gut 2 ounces parboiled b|hoon into thin slices, remove the rind, lay the slices over the flank, roll BEEF. 258 up, and tie with a string on each end and in the center. Cat 1 ounce larding pork into small pieces, put it in a saucepan over the fire with 2 ounces fine-cut suet, fry light brown ; then put in the meat, turn often, and let it cook until it becomes a light brown ; then add 1 onion cut in half, 2 whole small carrots, 6 whole pep- pers, a bouquet, Yt clove of bruised garlic, cook and stir for a few minutes longer; then add V^ pint boiling meat broth or water, cover and cook gently about 2 hours till done, turning the meat twice. When ready to serve take the meat out, remove the strings, and lay it on a warm dish. Remove the fat from the gravy, mix 1 table- spoonful cornstarch with y^ cup cold water, add it to the gravy, stir and cook for a few minutes ; add sufficient broth or boiling water to make a creamy sauce, then strain into a saucepan, add the juice of Vf lemon, Y^ teaspoonful sugar, Ya teaspoonf ul pepper, 1 tablespoon- f ul fine-chopped parsley, Ys teaspoonful beef extract, and the fine-cut boiled carrots ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with macaroni and stewed tomatoes ; or it may be served with any kind of vegetables ; also nadles boiled in salted water, boiled rice, or potato dumplings may be served with it. This is sufficient for a family of 6, and will cost about 30 cents.