Lowney's cook book

Melt one tablespoon butter in an iron frying pan ; add beef and potatoes and sufficient milk or hot water to make the mixture quite soft. Cover frying pan and cook slowly until a brown crust is formed. Turn like an omelet on to a hot platter. Garnish with parsley. Roast Beef Pieces used for roasting are sirloin, rib, back of the rump, face of the rump and upper round. Eight to ten minutes a pound should be allowed for cooking the meat moderately rare. Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper. Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked. Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter. Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted. Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock. Yorkshire Pudding 2 cups milk | teaspoon salt 2 cups flour 4 eggs Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout. 80 lowney's cook book Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes. Serve pudding, cut in squares, on platter around beef. Spiced Beef Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onion, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt. Remove meat and reduce liquid to one and one half cups. Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices. Stewed Beef Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. Season with salt and pepper one hour before serving. Remove meat and thicken liquid, allowing one and one half tablespoons of flour for each pint of liquid. ^ Pot Roast Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water. Cook slowly in oven until meat is tender, keeping only enough water in kettle to prevent burning. When nearly done, sprinkle with salt and pepper. Serve with a brown gravy made with water in the pan. Beef Ragout Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning. Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or' water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours. Broiled Beefsteak