Pan-Broiled Hamburger Steak

Chop finely one pound lean raw beef; season highly with salt, pepper and a few drops of onion juice. Add ¼ cup milk gradually; knead dough until spongy and shape into cakes. Heat a frying pan, rub with the fat of meat and pan-broil the steaks. Turn cakes often during the cooking.

One cup left-over oatmeal mush may be added to the mixture and is very good. Try shaping oatmeal mush into cakes, brush with melted fat; shape Hamburger steak mixture into cakes, place on top of oatmeal cakes. Bake in the oven until cooked and nicely browned.

General Directions For Braising

The rump, top, round, blade, chuck, ribs, cross ribs cuts and flank stuffed are all good braised. Beef, mutton or veal.

To braise meat, wipe meat, sprinkle with salt and pepper, dredge with flour, and, if a lean piece of meat is used, lard previous to seasoning. Brown the meat on all sides in a little fat in a Scotch kettle or roasting pan. Then cover bottom of pan with hot water or meat stock. Then cover closely and cook slowly in the oven, on top of the range or in a fireless cooker two hours. Add vegetables, such as onion, carrot, turnips, cut into strips, balls or slices, and continue cooking until meat and vegetables are tender.

Beef A La Mode

Insert 12 large strips of salt pork fat or piece of suet into a 4-pound piece of round beef. Season with salt and pepper, dredge with flour. Put a piece of suet in a hot pan, brown the meat on all sides in this. Put in kettle with vegetables and water, according to recipe for beef stew. Cover closely and cook slowly 4 or 5 hours in oven or top of range.

Pot-Roast

When beef is similarly prepared (without the strips of fat and vegetables) and cooked in a smaller amount of water, it is called pot-roast.

Two cups brown sugar, 1 cup vinegar and 1 cup soaked prunes added the last ½ hour of cooking provides a nice change.

Meat En Casserole

Cut 2 pounds of meat into suitable pieces for serving. Sprinkle with salt and pepper, dredge with flour. Brown meat in a little fat in a frying pan. Put browned pieces of meat in casserole dish; add 1 carrot cut into cubes, 1 cupful stewed and strained tomatoes. Cover closely and cook 15 minutes. Add ½ cupful peeled onions and 1 cupful potato balls, and continue cooking until meat and vegetables are tender. The casserole should be closely covered that the steam may be retained. Serve with boiled rice.

Meat Roll

Flank steak, or 1 pound of thinly cut round steak

2 or 3 small pieces of

suet 2 onions

1 cup carrot, cubed

2 cups stock or water Bread stuffing

Beef, mutton or veal may be used. Wipe meat, trim edges, pound on both sides, spread with stuffing, roll and tie. Sprinkle the roll with salt and pepper, dredge with flour, and brown on all sides in hot drippings and lay it on the onion and carrot in a pan with the suet on top. Pour the water or stock into the pan. Cover tightly and cook slowly in the oven or on top of the stove. For round steak, cook slowly, covered, for ½ hour or more in a moderate oven, then uncover and cook an additional ½ hour. For flank steak, cook slowly, covered, for 3 hours or more in a moderate oven, then uncover last ½ hour. Serve with brown gravy made by thickening the liquid in the pan. Individual rolls may be made.

Roasting General Directions

Wipe the meat with a damp cloth. Dredge the surface with flour, salt and pepper. Put pieces of fat on the meat and in the pan (melted fat may be used and rubbed over the surface). Place meat on a rack in the pan. Put into a hot oven. The heat of the oven should be intense at first to sear the surface (about 10 minutes), and then the heat should be reduced and water added to cover bottom of pan. The meat should either be covered closely or basted often with equal parts of fat drippings and water. After the last basting, sprinkle with salt and pepper. Place meat on a hot platter and garnish.

Gravy

Pour fat from pan; allow 2 tablespoons of fat to 3 tablespoons of flour for each cupful of gravy. Put the fat into the pan, add the flour and stir over a hot fire until well browned. Add the boiling water or stock gradually, boil 3 minutes, season to taste with salt and pepper, and strain.

Time Table For Roasting (Per Pound)