Fillet Of Beef II

Ingredients:

1 fillet of beef 1 small onion 1 small carrot

1 stalk of celery 4 cloves

2 bay leaves

Method:

Remove all the membranes and excess of fat from the fillet. Cut strips of larding pork 3 inches long, 1/8 inch wide, and 1/8 inch thick. Chill the strips in ice water. Lard the upper side of the fillet, slice the onion, carrot, and celery and place them with the cloves and bay leaves in the bottom of the pan. Place the fillet on the vegetables, season with salt and pepper, and cover with pieces of butter. Dissolve 1 tsp. salt in 1/4 c. boiling water and pour into the pan. Roast in a hot oven for 30 minutes. Baste frequently. Serve with mushroom sauce, if desired.

Stuffed Flank Steak or "Mock Duck"

Ingredients:

1 flank or round steak suet dressing (see below)

Method:

Wipe meat, spread with dressing, roil and tie, or skewer. Place suet on top and roast 1 hour, or until tender.

Dressing For Flank Steak

Ingredients:

2 c. bread crumbs 2 tbsp. butter 1 tbsp. parsley

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. poultry seasoning juice of 1/2 onion if desired

Brown Gravy

Ingredients:

2 c. boiling water or 1/2 milk salt

14 c. flour 1/4 c. fat pepper

Method :

Remove all but 1/4 c. of the fat from roasting pan. Place over fire, add flour and stir until well browned, then add water slowly; boil 5 minutes. Season and strain.

Broiling

Remove extra fat from meat. Grease the broiler with some of the fat. Place broiler close to flame to sear meat, then remove to lower part of broiling oven to finish cooking, turning often. Season with butter, salt, and pepper.

Pan-Broiling

Heat an iron pan very hot. Remove extra fat from steak or chops. Sear meat on both sides, then turn frequently until cooked as desired, using a knife and fork for turning. Five minutes is necessary for lamb chop or steak one inch thick. Season with butter, salt, and pepper.

Broiled Lamb Or Mutton Chop

Wipe chops, remove superfluous fat, and place in a broiler greased with some of the mutton fat. In loin chops flank may be rolled and fastened with a small wooden skewer. Broil over a clear fire, turning every ten seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides.

Broiled Fillet Of Beef

Cut slices about two inches thick from fillet. Shape in circles. Place the circles on greased broiler and broil over hot coals from 4-6 minutes, turning them every 10 seconds. Serve on hot platter; garnish with slices of broiled tomato and brown mushroom sauce.

Hamburg Steak

Ingredients:

1 lb. round of beef 1 tsp. salt 1/8 tsp. pepper

1 tsp. onion juice 1 tbsp. butter 1 tbsp. parsley

Method:

Shape into cakes and pan-broil.