Pan-Pacific cook book

Cut a pocket from one end to the other in a two-pound, thick, rump steak. Shred six anchovies and mix with two tablespoons of bread crumbs, a dozen large oysters, cut up, two tablespoons of mushroom puree, salt, pepper and cayenne to taste. Mix all with two tablespoons of melted butter and fill the pocket with it; then sew it. Rub the steak over with olive oil and paprika and let it stand in the oil for two hours, turning occasionally. Broil it very gently until it browns; then finish the cooking in the oven. Serve with a good gravy. 346. SMOKED HAM OF MUTTON AND CABBAGE —NATIONAL DISH OF MONTENEGRO Wash and scrape a mutton ham and soak in cold water for an hour or two. Place in a large kettle, cover with cold water; bring to a boil and simmer until tender. Half an hour before serving, skim well and add a green cabbage cut in quarters, and boil until it is done. Place the ham on a large platter and garnish with the cabbage. If preferred boil the cabbage separately in the English manner— first in plenty of boiling water for ten minutes, then drain, chop coarsely and finish the cooking in milk, seasoning with salt, white pepper and butter. The mutton ham is also served with boiled lima beans and split peas. 347. STEAK, DEVILED Place a thick three-pound steak in a deep dish and marinate over night in a mixture made as follows : Two tablespoons each of olive oil and tarragon vinegar, two onions, a green pepper and branch of parsley, all chopped fine, a bit of garlic, a bay-leaf, six cloves and pepper corns and a tablespoon of Worcestershire sauce. When ready to cook, wipe dry and broil quickly, turning frequently. Place it in a fireproof platter, pour over it the strained marinade and bake about twenty minutes. 348. TONGUE— MEXICAN Slice boiled tongue, fresh or salt, thin ; add half a cup of stoned ripe olives, cover with chile Colorado (No. 117), and simmer until quite tender. Serve with Mexican rice (No. 225). 349. TONGUE, SPANISH Boil a large beef tongue for an hour; then remove the skin, trim the roots and cover well with boiling water. Add soup-greens and herbs, and simmer until tender — two or three hours. Remove to a platter and cover with Spanish sauce (No. 141). 350. TONGUE WITH WALNUT SAUCE— SPANISH Boil a fresh tongue an hour, skin, trim carefully, and boil again until tender in soup stock, adding a cup of diced vegetables and a kitchen bouquet, a green pepper, etc. Soak four slices of stale bread in water. When soft squeeze in a cloth and mash. Chop fine and pound two dozen walnuts ; mix with the bread and fry in a spoonful of color (No. 119). Add enough strained broth to make a smooth creamy sauce ; bring to a boil ; then pour over the tongue, which has been placed on a hot platter. Serve with tomatoes (No. 237), or (No. 239). 351. VEAL GALANTINE— ENGLISH Lay flat on the table a small, boned breast of veal. Sprinkle lightly with nutmeg, cloves and mace and plenty of salt and paprika. Spread with half a pound of sausage meat, then with three slices of bacon and a sliced egg, and two or three canned red peppers (if convenient) ; last with another half-pound of sausage. Roll up tightly, tie firmly, then wrap firmly in a pudding cloth, which tie at both ends.