The home science cook book

vary from five to fifteen minutes according to thickness, degree of heat applied, and the taste of the eaters. Prepared butters, anchovy, parsley, maitre d'hotel, etc., may be put on the steak or served in a separate dish. Hamburg Steaks. Chop fine one pound of raw lean beef or mutton with a small amount of fat. Salt pork may supply what the meat lacks. Season with one teaspoon of salt, a shake of pepper, and a few drops of onion juice. Shape in oval cakes about three-quarters of an inch thick. Broil or cook in a hot frying-pan from eight to ten minutes; more time is usually required than for a whole steak of the same thickness. The meat may be put through a meat chopper more than once if it is desired to make it into a smoother mass. Beef Cutlets. Use any clear sections, not tender enough to cook quickly. Cut in convenient pieces for serving, and broil long enough to sear the outside. Then put in a pan with brown gravy or tomato sauce to cover, and cook in the oven at moderate heat for two hours or more. Pressed Beef. Prepare any of the less expensive cuts of beef for boiling. Season with salt, three whole cloves, and a large tablespoon of vinegar to each four pounds of meat. Cook slowly in a little water until tender. Remove all bones and skin and chop fine, adding more seasoning if desired. Place in a stone vessel and press. Meats. 129 When quite cold .and firm the beef will slice easily. Serve cold, or dip slices in beaten eggs and breadcrumbs, and fry in hot fat. Smothered Beef. Remove bone, skin, and gristle, and cut in uniform pieces; sprinkle with salt, pepper, and flour. Put in a bean pot in the oven, or in a covered dish in a steamer, and cook for two hours, or until tender. Make a brown sauce from the broth, or reserve that for soup, and serve the meat with a tomato sauce. Any other meat can be prepared in the same way. Corned Beef. Choose a piece of beef which has a fair proportion of fat, and has not been in the brine many days. Cover with boiling water and skim carefully when it begins to boil. Very salt meat may be put on in cold water. Cook slowly, until so tender that it can be picked to pieces with a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Then lift it out of the water, and pack in a brick-loaf pan, letting the long fibers run the length of the pan ; mix in the fat so that it will be well marbled, and press until cold. Beef's Liver. The liver should be cut in half-inch slices and left for ten minutes in boiling water. Then drain, remove skin, etc., dip in melted pork or bacon fat, and broil for five minutes or more, or fry. Calf's Liver. Prepare in the same way as beef's liver. The thicker 130 Home Science Cook Book. portion may be stuffed with crumbs, or larded with bacon or pork, and baked or braised, and served hot or cold. Lamb's Liver. This liver is delicate, and is not used as much as it deserves. It may be broiled, fried, or minced. Minced Liver. Boil any liver half an hour, remove all stringy portions, and chop fine. Moisten with stock or water and butter, and season with salt and pepper. Serve hot with toast or potatoes. Tripe.