The Kitchen Encyclopedia Part 5

Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently.

Serve garnished with the vegetables. Make a brown sauce from the stock left in the pan.

This is a very good way to prepare meat in warm weather, as the spices enable it to be kept well for over a week. It is excellent served cold with

Creamed Horseradish Sauce

4 tablespoonfuls grated horseradish with the vinegar drained off 1/4 teaspoonful salt 6 tablespoonfuls thick cream Yolk of 1 egg

Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.

{Footer: Have you seen Swift's Premium Oleomargarine? Its appearance is appetizing.}

Boiled Beef

Use cuts from (1), (8), (9), (11)

Put the tr.i.m.m.i.n.gs and suet of the beef into a large kettle and try out the fat.

Remove the cracklings or sc.r.a.ps and into the hot fat put the meat and turn quickly until it is red on all sides.

Cover completely with boiling water and boil rapidly for five minutes, then turn down the gas or remove kettle to back of coal range so that the water cannot possibly boil again, and cook fifteen minutes to each pound of meat.

One hour before it is done add one tablespoonful salt and one-quarter teaspoonful pepper.

When done garnish with watercress, or boiled cabbage, or vegetables.

The liquor in which the meat was boiled can be saved for soup, or made into brown sauce to serve with it.

Left-over boiled beef may be served cold cut in thin slices, or made into croquettes, or into meat and potato roll, or into various warmed-over dishes.

Steak en Ca.s.serole

Use a Round Steak (5) 1 inch thick

2 pounds uncooked steak cut in pieces 2 inches square 1 cupful small white b.u.t.ton onions 1 tablespoonful chopped parsley 1/2 cupful carrot cut in dice 1/2 cupful white turnip cut in dice 1/4 teaspoonful celery-seed 1 teaspoonful salt 1/4 teaspoonful white pepper 2 cupfuls Swift's beef extract or of stock boiling hot

Cover the bottom of the ca.s.serole with a layer of the mixed vegetables.

Put in an iron frying-pan over the fire to heat. When hot, rub over the bottom with a piece of Swift's Premium Oleomargarine. Lay in the pieces of steak and brown quickly on both sides. Remove them from the frying-pan and arrange on the vegetables in the ca.s.serole. Cover them with the remaining vegetables. Sprinkle over the celery-seed, salt, and pepper, and then pour the hot stock over all. Cover the dish and bake for one hour in a quick oven.

Steak en Ca.s.serole should be sent to the table in the same dish in which it is cooked. The steak should be brown and tender, the vegetables slightly brown, and the stock nearly all absorbed.

{Footer: Swift's Premium Oleomargarine is U. S. Government Inspected and Pa.s.sed.}

Beef Loaf

Use cuts from Chuck (1) or the Round (5)

4 pounds uncooked meat chopped fine 2 cupfuls bread-crumbs 2 tablespoonfuls chopped parsley 1 level teaspoonful pepper 4 eggs unbeaten 1 large onion chopped fine 2 rounding teaspoonfuls salt

Mix meat and onion. Add the dry ingredients next. Mix well, then add the eggs. Pack all down hard in a square bread-pan so the loaf will take the form of the pan.

Bake for two hours in a moderately quick oven, basting every fifteen minutes with hot Swift's Beef Extract or hot stock. When done, set away in the pan until cold.

To serve, turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce. Recipe for the latter is given under "Beef a la Mode."

Little Beef Cakes

Use any of the cheaper cuts

1 pound uncooked beef chopped fine 1 tablespoonful Swift's Premium Oleomargarine 1 tablespoonful flour 1/2 teaspoonful salt 1 tablespoonful grated onion 2 cupfuls beef extract or stock 1 teaspoonful kitchen bouquet 1/4 teaspoonful white pepper

Shape the meat into little cakes. Put the oleomargarine in a frying-pan, and when hot lay in the cakes and brown quickly on both sides. Then remove the cakes.

Into the oleomargarine left in the pan put the flour and brown. Then add the stock gradually, stirring all the time so there will be no lumps. When smooth add the seasonings. Then lay in the beef cakes, cover, and cook slowly for five minutes. Serve at once with the sauce poured over them.

{Footer: Have you tried Swift's Premium Oleomargarine? It is worth trying.}

Curry b.a.l.l.s

Use any of the cheaper cuts

1 pound uncooked beef chopped fine 2 tablespoonfuls Swift's Premium Oleomargarine 1 tablespoonful flour 1 level teaspoonful salt 1 teaspoonful curry-powder 1 onion chopped 1 cupful strained tomatoes 1/4 teaspoonful white pepper

Make the meat into little b.a.l.l.s. Put one tablespoon oleomargarine in frying-pan, and in it cook the onion slowly without browning it until the onion is soft. Then add the curry-powder and meat b.a.l.l.s, and shake the pan over a quick fire for ten minutes.

Put the second tablespoonful oleomargarine in another frying-pan, and when hot add to it the flour. Stir well, then add the salt, pepper and tomato. Let come to a boil and then pour over the meat b.a.l.l.s.

Cover and cook slowly for five minutes.

Curry b.a.l.l.s are nicest served with boiled rice.

Smothered Beef with Corn Pudding

Use any of the cheaper cuts

2 pounds uncooked beef chopped fine 1 level teaspoonful salt 2 tablespoonfuls Swift's Premium Oleomargarine 1/4 teaspoonful pepper

This meat should be free from fat. Have ready an iron pan very hot.

Put the chopped meat in it and set in a very hot oven for fifteen minutes, stirring it once or twice. Then add the oleomargarine, salt and pepper, and serve at once with

Corn Pudding