The Myrtle Reed Cook Book Part 55

Chop fine two cupfuls of cold roast beef, season with salt, pepper, and grated nutmeg, and moisten with beaten egg. Roll rich pie-crust into an oblong shape, spread with the meat, roll up, fasten the ends by pinching the pastry, rub with b.u.t.ter, and bake brown. Serve either hot or cold.

MACARONIED BEEF

Break macaroni into short lengths and cook in boiling salted water until tender. Drain, mix with Tomato Sauce and freshly grated Parmesan cheese. Reheat slices of rare roast beef in a little stock, season to taste, pour the macaroni over, and serve.

BEEF OLIVES

Cut rare roast beef into thin slices and wrap each one around a thin slice of bacon. Fasten with toothpicks, and reheat in beef-gravy or stock. If stock is used, thicken it with browned flour, and season to taste.

RAGOUT OF BEEF

Put into a stewpan a pound of rare roast beef sliced thin, add three onions sliced, and salt and pepper to season. Cover with boiling water and simmer until the meat is very tender. Add half a cupful of tomatoes, half a cupful of chopped mushrooms, and a few capers.

Thicken with flour rubbed smooth in a little cold stock or water, season with curry powder, stir and simmer ten minutes longer. Serve in a ca.s.serole.

JELLIED TONGUE

Boil a beef tongue very slowly in water to cover. Let cool in the liquid, drain, skin, and cut into thin slices. Dissolve a package of gelatine in one cupful of water. Heat thoroughly two cupfuls of the cooking liquid, one cupful of stock, and three tablespoonfuls of vinegar. Add two teaspoonfuls of sugar, two teaspoonfuls of beef extract, and the dissolved gelatine. If there is not enough liquid to cover the tongue, add boiling water to make the necessary quant.i.ty.

Strain through cheese-cloth. Wet a mould in cold water, pour in a layer of the jelly, and when set, add a layer of the tongue. Repeat until the mould is full. At serving time turn out and garnish with parsley.

STEWED TONGUE WITH RAISINS

Boil a tongue in water to cover until it is so tender that a straw will pierce it. Let cool in the water in which it was boiled, drain, and remove the skin. The next day reheat the cooking liquid and let it simmer for three hours with half a cupful of stoned raisins, and the juice and grated peel of a lemon. Half an hour before serving thicken the gravy with browned flour and simmer the tongue in it until serving time. Pour boiling water over half a cupful of raisins and when they have swelled, drain and add to the gravy. Pour the gravy over the tongue and serve. If the sauce is too sour, add a little sugar. This is a German recipe and well worth trying.

BEEF TONGUE a L'ITALIENNE

Cut a cold boiled tongue into strips. Chop fine three onions, fry in b.u.t.ter, dredge with flour, add two teaspoonfuls of lemon-juice and a cupful of mushrooms. Pour into a baking-dish, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Serve with spinach or spaghetti.

SPANISH STEW

Use a pound and a half of the ribs of beef. Put into a saucepan with two quarts of cold water, bring to the boil, and cook for two hours.

Add a can of tomatoes, three large onions chopped fine, half a dozen cloves, a pinch each of sage and celery seed, one-fourth of the peel of an orange, two bay-leaves, a pod of red pepper, and two cupfuls of boiling water. Cook for half an hour, strain, skim, and thicken the gravy, season to taste, pour over the meat, and serve.

BEEF STEW WITH TOMATOES

Use three pounds of the round of beef and cut into small slices. Cover with a can of tomatoes, add a chopped onion, and salt, pepper, and powdered cloves to season. Cook slowly covered until the meat is done, add a little mushroom catsup, and serve.

BEEF STEW WITH DUMPLINGS

Have three or four pounds of the neck of beef cut into convenient pieces. Cover with cold water and add three each of carrots and onions, sliced thin. Season with salt and pepper and minced parsley, cover, and cook until the meat is nearly done. Sift two cupfuls of flour with two heaping teaspoonfuls of baking-powder and a pinch of salt. Add an egg well-beaten in enough milk to make a stiff batter.

Steam the dumplings in b.u.t.tered patty pans in a steamer over boiling water. Take out the meat and dumplings, thicken the gravy with flour browned in b.u.t.ter, pour over, and serve.

TRIPE IN Ca.s.sEROLE

Cut a pound and a half of tripe into squares and put into a ca.s.serole.

Slice an onion and a carrot and fry in b.u.t.ter. Put into the ca.s.serole with a clove, a bay-leaf, a sprig of thyme, a tablespoonful of minced parsley, two cupfuls of stock, and half a winegla.s.sful of white wine.

Cover and cook slowly until very tender. Serve in the ca.s.serole.

BRAISED BEEF

Use a solid piece from the round or shoulder and have it larded with thin strips of salt pork. Slice an onion, a turnip, and a carrot. Lay the meat upon the vegetables, add four cupfuls of boiling water, cover the pan, and put into a hot oven. Allow twenty-five minutes to the pound and when half done season with salt and pepper. Baste frequently, and when the meat is done, add enough water or stock to make the required quant.i.ty of gravy. Thicken with browned flour, season to taste, pour over the meat, and serve. Beef ribs may be used.

BREADED LIVER

Have fresh beef liver cut into thin slices, cover with boiling water, and let stand for ten minutes. Fry slices of bacon crisp and drain.

Season the bacon fat with black and red pepper, dip the liver into it, then into bread crumbs, and fry in the bacon fat. Garnish the liver with the fried bacon, and sprigs of parsley. Add to the fat in the pan one tablespoonful of vinegar and two of tomato catsup. Pour over the meat and serve.

LIVER ROLLS

Have fresh beef liver cut into thin slices. Cover with boiling water, drain, wipe dry, remove the skin, and season with salt and pepper. Put a thin slice of salt pork or bacon on each slice of liver, roll up and fasten with a string. Brown in hot fat, dredge with flour, cover with boiling water or stock, and cook for half an hour. Take off the strings, season to taste, and serve, thickening the gravy more if required.

ROASTED BEEF HEART

Stuff the heart with highly seasoned crumbs, mixing with a beaten egg to bind. Season with salt and pepper, dredge with flour, and roast covered for an hour and a half, basting frequently with melted b.u.t.ter and water.

BEEF KIDNEY SAUTe

Chop an onion fine and fry brown in b.u.t.ter. Add a kidney which has been soaked for five minutes in boiling salted water and cut into squares. Cook for five minutes, sprinkle with flour, add a little stock, cook until the sauce is thick, and serve immediately, sprinkling with minced parsley.

STEWED BEEF KIDNEY

Cut the kidney into thin slices, season highly with pepper and salt, and brown in hot fat. Dredge with flour, add a little boiling stock or water, and when the sauce is smooth and thick, heat the kidneys in it.

Season with minced parsley and serve.

BEEF a LA NEWPORT

Cut fine one cupful of dried beef and heat thoroughly with one cupful of canned tomatoes. Season with pepper, grated nutmeg, and chopped onion. Add half a cupful of grated cheese and three well-beaten eggs.

Stir constantly until thick and smooth and serve on b.u.t.tered toast.

DUTCH BEEF LOAF

Run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork. Add half a cupful of stale bread crumbs soaked in stock or milk, half a cupful of canned tomatoes, and celery salt, minced parsley, salt, red pepper, and grated onion to season. Mix thoroughly, shape into a loaf, brush with beaten egg, sprinkle with crumbs, and bake, basting with melted b.u.t.ter and stock. Serve with Tomato Sauce.