Beef, veal, and pork (sirloin steak and chops), ^ pound each. Cut off the bones and the fat from the beef and veal, leaving the fat on the pork. Then pass all three through the meat grinder, chopping fairly fine. Add two complete raw eggs and some finely sliced bacon (Beechnut bacon, cut in pieces about i inch square) and mix every- thing together thoroughly, adding the proper amount of salt and pepper and if available some celery salt. Form into the shape of a round loaf. In a cast iron or cast aluminum frying pan (that is a pan of sufficiently heavy metal to well distribute the heat and guard against local burning) melt some butter, then put the loaf in the melted butter and cover the pan. Heat on a very low fire, turning over after some time, and continue for a long time, until very thoroughly cooked through. Add butter once or twice when.absorbed. Then uncover and greatly raise the fire, turning over after a little while so as to brown both sidesr [84] WRITTEN FOR MEN BY MEN Then take out the loaf and put it on a warm platter or plate. Now pour a cup of cream or rich milk into the pan✪ Meat Loaf, stir until the sediment in the pan is dissolved, and heat until you get a good brown gravy. Pour this over the loaf and serve with boiled mealy potatoes. What is left over can be eaten cold, sliced and served on buttered toast. [8s] THE STAG COOK BOOK XXXIX Charlie Chaplin STEAK AND KIDNEY PIE This is how I do it: Get 2 pounds lean steak I beef kidney I small onion.✪ Steak and Kidney Pie Cut the steak and kidney into two inch pieces. Flour them. Add pepper and salt to taste. Line a deep pie dish with rich pie crust after having buttered dish. Put inverted egg cup in center. Fill with meat and finely chopped onion. Add water almost to top of disL Roll pastry half inch thick and cover all. Make several small holes in pastry to permit steam to escape. Bake three hours in moderate ov«n. EAT. EDrroR's Note: — Steak and kidney imc is a favorite with many beside the great film comedian. Interesting variations of Mr. Chaplin's recipe are: Lamb kidney instead of the beef kidney. Top crust only. Pry the meat chunks before putting them into the pie. [86] WRITTEN FOR MEN BY MEN Dr. Frank Crane ROUND STEAK Somebody named Johnson, a name with most excellent vibrations, writes me and says that in spite of rumors he has heard, to the effect that I have a hired hand or two to write my stuff, he believes that I honestly wrote all by myself an article which appeared some time ago over my name, in which I stated I could oook round steak so that it would taste as good as fried chicken and be as tender. "If you are not bluffing," he says, "you could do a world of good to many housekeepers and stag clubs if you would print your recipe. The writer has worn the outer coat of enamel off his teeth in a vain attempt to make himself believe that round steak is as tender as chicken. Give us a hand, pal." Hence, being called, I lay my card9 down, face up, on the table, to wit, namely and as follows: Have the butcher cut you a round steak thin. A little thicker than a lead pencil. He will insist on cutting It thicker, sa3ring it will be juicier and so on. Draw your revolver and compel him to obey you. Don't have the steak too thick. *Af ter cutting the steak from the piece, have him separate [87] THE STAG COOK BOOK It into portions, each about the size of your hand. Don't try to cook the steak all in one piece. It must be in small sections, just as fried chicken is best when each joint is cooked separately. Have the butcher then take his sharp knife (which is much better for the purpose than any knife you have at home, because he knows the art of sharpening and you don't), and criss-cross each piece, on both sides, don't forget. So that each piece will be in tatters, almost ready to fall apart. ✪ Round Steak

AI-modernized reading of the original text

Beef, veal, and pork (sirloin steak and chops), ^ pound each. Cut off the bones and the fat from the beef and veal, leaving the fat on the pork. Then pass all three through the meat grinder, chopping fairly fine. Add two complete raw eggs and some finely sliced bacon (Beechnut bacon, cut in pieces about i inch square) and mix everything together thoroughly, adding the proper amount of salt and pepper and if available some celery salt. Form into the shape of a round loaf. In a cast iron or cast aluminum frying pan (that is a pan of sufficiently heavy metal to well distribute the heat and guard against local burning) melt some butter, then put the loaf in the melted butter and cover the pan. Heat on a very low fire, turning over after some time, and continue for a long time, until very thoroughly cooked through. Add butter once or twice when.absorbed. Then uncover and greatly raise the fire, turning over after a little while so as to brown both sides. [84] Then take out the loaf and put it on a warm platter or plate. Now pour a cup of cream or rich milk into the pan, stir until the sediment in the pan is dissolved, and heat until you get a good brown gravy. Pour this over the loaf and serve with boiled mealy potatoes. What is left over can be eaten cold, sliced and served on buttered toast. [8s] XXXIX Charlie Chaplin STEAK AND KIDNEY PIE This is how I do it: Get 2 pounds lean steak I beef kidney I small onion. Cut the steak and kidney into two inch pieces. Flour them. Add pepper and salt to taste. Line a deep pie dish with rich pie crust after having buttered dish. Put inverted egg cup in center. Fill with meat and finely chopped onion. Add water almost to top of disL Roll pastry half inch thick and cover all. Make several small holes in pastry to permit steam to escape. Bake three hours in moderate oven. EAT. EDITOR'S Note: — Steak and kidney imc is a favorite with many beside the great film comedian. Interesting variations of Mr. Chaplin's recipe are: Lamb kidney instead of the beef kidney. Top crust only. Pry the meat chunks before putting them into the pie. [86] Dr. Frank Crane ROUND STEAK Somebody named Johnson, a name with most excellent vibrations, writes me and says that in spite of rumors he has heard, to the effect that I have a hired hand or two to write my stuff, he believes that I honestly wrote all by myself an article which appeared some time ago over my name, in which I stated I could cook round steak so that it would taste as good as fried chicken and be as tender. "If you are not bluffing," he says, "you could do a world of good to many housekeepers and stag clubs if you would print your recipe. The writer has worn the outer coat of enamel off his teeth in a vain attempt to make himself believe that round steak is as tender as chicken. Give us a hand, pal." Hence, being called, I lay my cards down, face up, on the table, to wit, namely and as follows: Have the butcher cut you a round steak thin. A little thicker than a lead pencil. He will insist on cutting It thicker, saying it will be juicier and so on. Draw your revolver and compel him to obey you. Don't have the steak too thick. *Af ter cutting the steak from the piece, have him separate [87] It into portions, each about the size of your hand. Don't try to cook the steak all in one piece. It must be in small sections, just as fried chicken is best when each joint is cooked separately. Have the butcher then take his sharp knife (which is much better for the purpose than any knife you have at home, because he knows the art of sharpening and you don't), and criss-cross each piece, on both sides, don't forget. So that each piece will be in tatters, almost ready to fall apart.

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Meat LoafSteak and Kidney PieRound Steak

The Stag Cook Book: Written for Men by Men