Evening Republican, Volume 15, Number 32, Rensselaer, Jasper County, 7 February 1911 — SAVORY MEAT DISHES [ARTICLE]

SAVORY MEAT DISHES

80ME SIMPLE RECIPES THAT A*E N WORTH TRYING. 1 Beefsteak en Casserole Is Easily Made and Is Delicious—Braised Tongues and Vegetable Btew Are Tasty and Cheap. Beefsteak En Casserole. —Boil and mash potatoes sufficient to make a pound. Place them In a saucepan, add half tablespoonful milk, half ounce of butter, a pinch of salt, a dash of pepper and the well-beaten white of one egg. Beat together over fire until very hot, then place potatoes on a platter and with a spoon and knife mold them into a sort of wall. Have the yolk of the egg well beaten and brush the wall of potatoes with it Place the dish In oven and allow them to brown. Cut In small pieces one pound of nice beefsteak; melt In saucepan half ounce butter. When the steam rises put in beef. Let it brown well.- Sprinkle then with flour. Stir well, add pepper, salt, a tablespoon of ketchup ( , tablespoon of tabls sailce. Add a little stock, 6tlr all till boilipg, draw to one side of range, let simmer for one-half hour. Cut bread in small rounds about size of half dollar, fry light brown in hot fat, place mixture In saucepan in center of potatoes and garnish with the fried bread. Serve very hot. Vegetable Stew. —One-half cup diced onion,'.two cups shredded cabbage. Cook slowly in salted water for half an hour, then add three cups of diced potatoes. . Cook until potatoes are tender, allowing water to cook away, then add a piece of butter and cup of milk. Good and easily made. Braised Tongues. —Wash three pounds fresh tongue, cover with boiling water and cook slowly two hours. Remove from water, blanch in cold water and remove skin and roots. Cook one-quarter cup each of diced carrots, turnip and onion in butter five minutes' and remove them to a deep braising pan. Brown tongue in fat and place on vegetables In pan. If desired add clove, cinnamon and sweet herbs, salt and pepper, one clove, bit cinnamon, bouquet of sweet herbs, one teaspoon salt, quarter teaspoon pepper. Cover tongue one-half way with stock and bake In covered pan two hours. At the last half hour the juice of a lemon may be added. When tender remove to a hot platter. Thicken stock for gravy and pour around tongue on hot dish.