BOTTLED SWISS STEAKS

Press, Volume CII, Issue 30028, 12 January 1963, Page 2

BOTTLED SWISS STEAKS

Mushroom Sauce Mixture (By SUSAN BAKKRI Housewives still leek on home pseaeivliig chiefly as a means of making use of garden surpluses, and of storing away fruits and vegetables when they are at their cheapest. But home bottling can also be used for more exotic foods. Here is one example:

Slice round steaks one inch thick. Score lightly with a sharp knife. Sprinkle lightly with flour, and pound the flour into the steak. Cut each steak into pieces that will fit in a jar. Brown the steak quickly in hot fat and pack immediately into clean jars to within ah inch of the top. Fill the jars to not more than two-thirds full with the following sauce: Ingredient: 6 tablespoons of the fat in which the meat was browned 4 tablespoons flour Salt to taste 2 pimiento or sweet peppers, cut fine 1 pint cold water 2 cups mushrooms (pieces or whole)

Method: Brown flour in the fat in which steak was browned Add cold water gradually, stirring to keep it smooth. Add the salt, mushrooms and peppers. Bring to the boil and pour over toe steaks in the jars, filling not more than two-thirds full with toe sauce. Seal and process in a pressure-cooker for 75 minutes at 101 b pressure, or in a boiling waterbath for 180 minutes.