Lowney's cook book

Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. Wipe meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. Serve on a hot platter, spread with butter, and season with salt and pepper. If there is a large amount of fat on the steak, be sure it is well browned before serving. Beefsteak smothered in Onions 1 dozen small onions salt 1 slice porterhouse steak, cut thick pepper Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water. Cover and simmer twenty or thirty minutes. Remove steak to platter, spread with butter, and season with salt and pepper. Season onions with salt, pepper and butter, and serve around steak. Hamburg Steak a la Tartare 1 pound round steak \ cup chopped onion 2 ounces beef suet \ cup bread crumbs salt and pepper Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. Shape 82 lowney's cook book in balls; roll in crumbs; and broil over a clear fire, or panbroil. Serve on hot platter with brown gravy, tomato sauce, or Spanish sauce. Garnish with parsley. VEAL Roast Veal Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape ; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting. Remove pork slices from top of meat one half hour before it is done, and brown. A gravy may be made from the fat in the pan, same as Brown Gravy. Roast Veal Stuffed Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms. Sew up stuffed meat and roast same as Roast Veal. Veal Fricassee Cut meat in small pieces, saute in melted butter. Cover meat with boiling water and cook slowly until V meat is tender. Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice. Just before serving add one fourth cup cream, or two tablespoons butter. Serve veal in center of hot platter and surround with hot sauce. Garnish with parsley. Dumplings may be served with this fricassee, in which case it is ordinarily called a stew. Veal Cutlets Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one hour. Drain ; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stew-pan ; cool ; sprinkle with salt and pepper, dredge with flour, dip in egg and crumbs, and saute in pork fat or fry in deep fat. Serve on hot platter with brown sauce, tomato sauce or mushroom sauce. Loin of Veal a la Jardiniere a 6-pound loin of veal 1 cauliflower 1 cup salt pork cubes 1 cup onion 1 cup potatoes 4 tablespoons butter