Various Ways of Cooking Beef.

New Zealand Graphic, Volume XXXVI, Issue 13, 31 March 1906, Page 42

Various Ways of Cooking Beef.

In good beef the grain should not be too coarse, and the meat of a bright red colour; the fat nicely intermixed witji the lean. Beef improves by hanging a few days, but it must not be allowed to become tainted in any way. STEWED STEAK. Take a beefsteak, or, better, a rumpsteak. bent it with the wetted flat side of a chopper to make it tender, season it with pepper and salt, fry it quickly on both sides in 2oz. of butter, remove it from the frying-pan to an enamelled saucepan, and in the remaining fat fry two onions that have been ent up into dice. When these are a good brown, add them to the steak with a carrot and turnip, cut in the same shape, and a bouquet garni. Stir a tablespoonful of flour into the frying-pan, then add nearly a pint of brown .stock or water, bring it to a boil, and strain over the contents of the pan. Let it boil gently an hour and a half. When dishing up, place the vegetables in little heaps round.

STEAK AND KIDNEY PIE. Take a pound and a-half of rumpsteak, cut it into pieces two inches square and half an inch thick, batter them out with a wet chopping knife; take two sheep’s kidneys, skin, and cut out the core, divide them lengthways into as many pieces as you have steak. Place one in each of the" squares of beef, sprinkle with pepper and salt, and fold the beef over the kidney. Place these rolls in a pie-dish just large enough to hold them without crowding. making it slightly higher in the middle and sprinkling a little flour between; add water sufficient to come to the inner edge of the pie-dish. Cover with puff paste, brush over with whole beaten-up egg. place in a fairly brisk oven for three-quarters of an hour, when the pastry should be a nice brown and the meat gently stewing; for the remaining three-quarters of an hour the oven door may be left open, that the meat may continue to cook without injuring the pastry. BEEFSTE AK PUDDING. Take Uh of steak or skirt of beef, cut into large jliee an inch square. Into two teacupfuls of flour put one of finely chopperl suet, make into a firm paste with cob! water, well grease a quart basin, line it with paste, leaving sufficient to form a lid. plaeve the beef lightly in, well sprinkling it with flour ami some popper and salt, (ill up with eold water, cover with the remaining paste; pinch the edges securely round.-t ic -tightly down, plunge into boiling water and boil three hours.

MINCED BEEF. Cut up into very small dice some cooxed beef - about a quart —carefully removing all fat and dried pieces. Melt in a saucepan an ounce of butter; mince an onion finely ami-fry it in the. butler .till quite soft. To that, add a tablespoonful of flour. Stir thoroughly together and add half a pint of stock, bring to the Isiil. stirring all the time. Remove it from the fire to get cool before adding the beef—to put il in when boiling hardens the meat. When cool add the meat, bring to the boil again, and let it remain for half an hour, not actually boiling, but at boiling (mint. Dish up with fried sippets of bread or mashed potato round. BEEF OLIVES. Take a piece of steak, cut it into-equal-sized pieces, about half mi inch in thickness, tiatter them out slightly with a wetter chopping knife. s ason with pepper.and salt, and lay a roll of the following stuffing in each: —Mix with a-teaigip-ful of freslrh -made breadciumjis a tpaspoonful of chopped parsley and a saltspoonful of chopped thyme, a little peeper and salt : mix into a still paste with one small egg.' Having placed a roll of this paste on each of the slices of, beef, roll eacl| securely up and tic with cotton. Take n stewpan'and place in it an ounce of butter, cut one onion and two mu-b--rooms roughly lip. a'iid try them in this well, add a iablespboufiil of flour! mix' well, and'add iicaTly.; a pint of (thick. Bring tc (liejmil and let it simmer gently an hour and a half. Place a roll of nicelv mashed potato down the centre of the dish, arrange the olives on it, and strain the gravy round.