BEEF

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ROAST BEEF

Wipe meat; rub with salt; put on rack in dripping pan.

Place in a hot oven 450°F. until meat is seared on the outside, then reduce the temperature to moderate 350°F. and roast according to above time schedule.

Baste the meat every 10 or 15 minutes with the fat that collects in the pan.

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PAN-BROILED STEAK

Trim fat from steak, also part of bone, if desired. Wipe with damp cloth.

Heat frying pan till very hot, or until blue smoke arises. Rub surface of pan with little fat. Place steak in pan, searing it quickly, first one side, then on the other and turning every 10 seconds.

After both sides are seared, reduce heat under the pan and cook steak more slowly.

Stand on edge to brown fat.

Keep pan free from fat.

Steak is done rare, when well browned and puffy. If 1 inch thick, this will take about 8 minutes. If desired well done, it will require 12 to 15 minutes or more.

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HAMBURGER STEAK

Chop finely 1 pound lean raw beef; season highly with salt, pepper and a few drops of onion juice.

Add 1/4 cup milk gradually; mix with a fork 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 of dried bread crumbs, or cold cooked rice, may be added to the mixture before it is shaped into balls.

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MEAT LOAF

Shape hamburger mixture (with bread crumbs) into a loaf; lay slices of bacon across the top.

Place in baking pan and bake at 400°F. for 45 minutes. If the oven is being used for something that requires a low temperature, the meat loaf can be baked for 2 hours at 300°F.

Serve with gravy made from fat in pan by adding flour. Allow to brown, add boiling water.

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FLANK OR ROUND STEAK, STUFFED AND ROLLED

Flank or round steak:

• 1 pound top round, or flank 1/2 inch thick
• 2 or 3 small slices suet
• 1 onion, sliced
• 1/2 cup carrot, cubed
• 1 cup boiling water or stock

Stuffing:

• 1 cup crumbs
• 2 tablespoons butter (melted)
• 2 tablespoons parsley
• 1/2 teaspoon onion juice
• 2 tablespoons chopped celery
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

Trim edges of steak, spread stuffing over it, roll and tie it, and lay it on onion and carrot in pan with suet on top.

Pour the water or stock into pan, cook, closely covered, for 20 minutes or more in a hot oven, then uncover and cook 30 minutes longer.

Serve with brown gravy made from drippings in pan.

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SWISS STEAK

Select a slice of round steak cut about 2 inches thick. A steak from the top of the round is preferable.

For a small family, half of the slice will suffice for 2 meals. A full slice from heavy beef will weigh 4 or 5 pounds.

Pound into the steak, on both sides, as much flour as it will take up (nearly 1 cup).

Brown the meat on both sides in bacon or salt pork fat.

Peel an onion for each person to be served; cook 5 minutes with 1 No. 2 can of tomatoes.

Pour mixture over the meat and bake about 2 hours at a temperature of 350°F.

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POT ROAST OF BEEF—GRAVY

Nearly any of the tougher meats may be used. The rump or lower part of the round is preferable.

Wipe meat, sear in hot frying pan, or in the kettle for roasting.

Lard outer surface if meat is lean, or few slices of salt pork may be cooked with meat.

After meat is seared, add 1/2 cup boiling water to 2 pounds meat, and cover tightly. Cook slowly until meat is very tender and well browned, adding only enough water to prevent burning.

Season when nearly done.

Serve with brown gravy made with liquid left in the pan.

Instead of water, strained tomatoes may be used with pot roast.

For seasoning, in addition to salt and pepper, a bit of bay leaf, parsley, a few cloves, or slices of carrot may be cooked with the roast.

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GRAVY

To each cup of meat liquid add, gradually, 2 tablespoons flour mixed till smooth, with an equal quantity of cold water. Cook as white sauce. Strain.