Democratic Sentinel, Volume 17, Number 7, Rensselaer, Jasper County, 3 March 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

To Broil Steak.— Steak for broiling should not be thin or it will be dry and hard; at the market, ask them to cut your steak three-fourths of an inch thick, cut off the suet, grease the broiler and have it hot, lay the steak on the broiler on a bed of hot coals, turn the broiler often; when done remove to a hot platter, sprinkle with salt aud spread butter over it; serve immediately. Roast Loin of Veal. —Take a white and fat loin of veal with the kidney attached ; saw off the spine and remove what is left of she hip bone, season with salt and pepper; tie up the flop over the kidney, put in a buttered sautoir with a glass of water, and bits of butter on top; cover with a buttered paper, and cook in a moderate oven for nearly two hours, basting occasionally with the gravy; drain, untie, place on a dish, add a little broth to the sautoir, skim the fat, reduce to a demi-glaze sauce, strain over the veal, and serve. Stuffed Beefsteak. —A large slice cf round is best for this; if there is any bone, with a small knife, loosen the bont and take it out, season with salt and pepper; have ready prepared some dressing, made of stale bread crumbs, moistened with cold water, seasoned with one egg, a spoonful of butter, salt and a little parsley or sifted sage, mix well and spread on the slice of steak, roll up closely and wind with a cord; have the oven very hot, put it in a tin in the oven, bake half an hour, mix a spoonful of butter and water together and put in the tin while baking; when done, remove the cord and serve hot, cut ia slices from the end ol the "oil.