Evening Republican, Volume 17, Number 268, Rensselaer, Jasper County, 10 November 1913 — BEEF SERVED WITH MACARONI [ARTICLE]

BEEF SERVED WITH MACARONI

Dish for the Cold Day* that Will Be Appreciable Per tion of the Menu. Two pounds of shank (or any preferred Cut). Have saucepan very hot, fry out a piece of fat or grease bottom with butter, cut up meat and place in pan, allowing to fry until seared on every side- Salt and pepper, dredge with flour, pour on boiling water just cover meat, cover closely and simmer slowly until nearly done. Do not add more water unless there is danger of going dry, for you only want enough for gravy and not a stew. Twenty minutes before serving pare potatoes and add whole with small piece of onion. At the same time put macaroni to cook in rapidly boiling water and allow to boil 15 minutes, stirring often with a fork so as not to break, then drain and add to meat. Cook all together until potatoes are done, take out thick part on deep platter, thicken gravy with tablespoon of flour dissolved with little cold water, beat very smooth, then pour contents In platter and serve very hot. Dumplings can—be added, but we never eat them. We like it made of round steak, but cheaper cuts are just as good, an<Lreally it is a delicious supper dish.—Exchange.