Waldensian cookery

Broth: Get about 2 pounds of short ribs of beef or inexpensive beef, and ask the butcher for a bone (tell him to crack it). Put in big kettle with cold water, add celery, parsley, onion stud- ded with whole cloves, and carrot, and cup of tomatoes or a tablespoon of to- mato paste. Suit your taste on this and cook for a couple of hours. —Mrs. Emanuel Richards TV MEAT LOAF 2 pounds good ground beef 6 slices bread, soaked in 1 cup milk 2 eggs, beaten Onion or garlic to taste 1 tablespoon pepper 1 tablespoon salt 1 small can tomato paste 1 pound cubed cheese (For best results use a mild cheese) Mix lightly, do not try to shape. Bake two hours 300 degrees. Serves 10 or 12. —Mrs. Walter Pons MEAT LOAF (With Raw Potatoes) 1 pound ground round steak 14% pound pork, rather fat, ground with steak 1 cup milk 1 egg 1 cup bread crumbs 1 large, or 2 small Irish potatoes, ground 1% can tomato soup, thick Little chopped onion, salt and pepper Mix ingredients into a loaf. Bake in a well greased loaf pan about 1% or 2 hours, at about 400 degrees. The Irish potatoes keep the loaf nice and moist. —Mrs. John Simmons Waldensian Cookery PENNY WISE STEAK 11% pounds ground beef (a good grade of hamburger meat may be used) 4 teaspoon salt 4 teaspoon pepper Y% cup dry bread crumbs 1% cup grated onion 34 cup milk Mix ingredients together. Roll out into individual patties or one large one. Broil in oven for 12 minutes on one side, turn and broil on other side for 10 minutes. Serves 6 to 8. —Mrs, Evelyn Bronson SAUTEED LIVER Roll % inch thick slices of liver in wheat germs. Melt butter or margarine in iron skillet. Saute’ liver about 3 min- utes on each side. Serve with onions, apples, and add a little sour cream to liver, let simmer 5 minutes. Sprinkle with chopped chives, green onions or parsley. —Miss Isabel Dalmas TONGUE 1 veal tongue about 2 pounds 1 teaspoon salt 2 chopped onions 1 bay leaf 1 chopped carrot 1 chopped celery stalk Put tongue in large pot, cover with cold water and add remaining ingre- dients. Cook covered over low heat until skin of tongue curls back. About 1% hour. Drain, and reserve liquid to use as stock. Cool tongue and when cool enough to handle, remove skin and any excess fat. Slice and serve, either hot or cold. Serve with following sauce. BEEF oo ~I Wine Sauce 1 teaspoon sugar 1 tablespoon wine vinegar or 1 cup sauterne 2 tablespoons raisins Combine sugar and vinegar and cook over low heat until sugar is dissolved. Do not allow to boil. Add remaining ingredients and cook about 15 minutes. Pour over sliced tongue and serve hot. —Mrs. E. Squillairo ALOUETTE SANS TETE (Stuffed Steak) 1% pound steak, beat very thin, cut into 3 inch squares. Grind: 1% pound lean bacon 14 bunch parsley 1% onion 1 clove garlic Salt and pepper to taste Mix ground ingredients thoroughly, place small amount on 3 inch square of steak. Roll and fasten with tooth- pick. Flour and fry in hot fat until brown. Add water and simmer 3 hours. —Mrs. James Henry Pascal BEEF ROLLS 2 pounds round steak, cut about 7% inch thick 2 cloves garlic, chopped 11% teaspoons grated Parmesan cheese 1 chopped hard boiled egg 1 teaspoon chopped parsley 3 slices bacon, cut in very fine pieces 2/3 teaspoon salt 14 teaspoon pepper Mix the above ingredients and spread on steak, roll up steak to enclose mix- ture and tie securely. 1/3 cup olive oil 38 BEEF Waldensian Cookery 1 sliced small onion Add steak roll and brown slowly on all sides. In another skillet combine 3 cups tomato juice, salt and pepper to taste and 2 bay leaves. Slowly add tomato mixture to browned steak. Cover skillet and simmer until steak is tender. Re- move string and bay leaf and serve hot. —Nelle Garrou Hern BEEF BOURGUIGNONNE