Evening Republican, Volume 17, Number 122, Rensselaer, Jasper County, 22 May 1913 — ROLLED STEAK GOOD [ARTICLE]

ROLLED STEAK GOOD

WITH BROWNED POTATOES IT ISi FIT FOR EPICURES. 1 2 Dainty Dressing That Should Go Wltbi the Meat—Spiced Beef RelishCreamed and Baked Hash Both Fine. Rolled Steak, Browned Potatoes.—i Have the bone removed from twoi pounds of round steak. Make a dressing of'two cups of bread crumbs —dry! —a quarter of a pound of salt porkj chopped very fine; a dash, of pepper, and a little sago, or parsley and onion juice, spread this over the steak, roll s up carefully and tie in at least,threw places to keep the roll in shape. Put into the roasting pan with a cup ofi hot water and a tablespoonful of lard, or bacon fat. Bake in moderately hot oven; basting often; and put the potatoes into the pan with the rbll to! brown, turning them when brown on, one side. Make a gravy with thei brown glaze in the pan, after draining off the fat and adding a cup of cold water. Stir over the fire and the glaze will loosen and give you a nice brown liquid for for your gravy. Spiced Beef Relish. —Take two pounds of raw beef and chop very fine; add half a teaspoonful of salt; a quarter of a teaspoonful of pepper; half a teaspoonful of sage, and two tablespoonfuls of melted butter. Roll two crackers very fine, add to the mixture and bind together with two beaten eggs. Shape into roll and bake* basting often with melted butter and, water. Slice cold. with horseradish mayonnaise. Creamed Hash. —Cut beef, veal or mutton in slices, then chop fine and: brown in a little fat pork or baconi drippings. Drain from the fat and into same pan put two tablespoonfuls oft flour to two of the fat and rub, smooth. Then add a cup of rich milk, or cream, if you can spare it. Salt! and pepper to taste and stir until it; bolls up. Then add the meat and cook long enough to heat thoroughly andi pour over toasted slices of bread. Baked Hash.—Tdke one and onequarter pounds of shoulder or neck of mutton, lean as you can-get it Cover with boiling water and cook tender. Remove the bones and gristle and chop meat very fine. Add three boiled and creamed potatoes, a tablespoonful of salt; pepper to taste; a tablespoonful of parsley minced very fine, and a few drops of onion juice. Mix all together and turn- into a baking dish. Pour over mixture a tablespoon' milk, add fine bread crumbs mix4d with melted butter and bake a nice brown, about twenty minutes. Serve from the same dish.