European and American cuisine

Flank i la Berlinoise.— Take a piece of flank weighing 2 pounds, rub it off with a clean damp cloth, season with 1 even tablespoonful seasoning salt Place a saucepan with 2 fine-chopped onions and 1 ounce of butter over the fire, cook 5 minutes without browning ; add Y« cupful fine-chopped mushrooms, 1 even teaspoonful seasoning salt, cook a few minutes longer ; when cold spread this over the meat, roll up, and tie at each end and in the center with a string. Set a saucepan with 2 ounces fine-cut suet over the fire, fry until the suet is fried out, then add 1 ounce butter, put in the meat, cook and turn till the meat becomes a light brown ; add 1 cup of broth, cover and cook Yt hour; add 1 cup of sour cream, cook lYt hour longer, or until done. When ready to serve, lay the meat on a hot dish, take off the strings, remove the fat from the gravy, mix 1 teaspoonful cornstarch with a little cold water, add it to the gravy, cook a few minutes (if too thick add some broth or boiling water), strain, pour a few spoonfuls over the meat, and serve the remaining sauce in a sauce bowl. Mashed potatoes and beans i la cr^me go good with this dish, or boiled rice. Flank à la Bremoise. — Procure a nice piece of flank weighing about 2 pounds, season it with 1 even tablespoonful seasoning salt, roll up, and tie at each end and in the center with a string. Place a saucepan with 2 ounces fine-cut suet over the fire, fry until light brown ; put in the meat, turn often, and cook till light brown ; then add 1 cup of broth, y^ cup vinegar, 2 fine-cut onions, 4 whole cloves, 1 bay leaf, 1 blade of mace, 10 whole peppers, 1 tablespoonful of sugar, cover and cook slowly 2 hours (if the liquid boils away add a little more broth and vinegar). When done lay the meat on a warm dish, remove the fat from the gravy, mix 1 tablespoonful of cornstarch with 1 gill of cold water, add it to the sauce, stir, and cook 3 minutes (if too thick add more broth or water) ; then strain, add Ys tablespoonful of butter to the gravy ; taste, if necessary ; add a little more salt, vinegar, and sugar (the sauce should have a sweet sour taste). When ready to serve pour a little sauce over the meat, and serve the remainder in a sauce bowl ; serve potato dumplings with this dish. Boiled Flank with Horseradish Sauce.— Take a nice piece of the lower flank of 1 Vs pound, roll up, and tie with a string ; place a soup kettle with some soup bones over the fire, cover with cold water ; as soon as it boils put in the flank, and Vs tablespoonful salt, 2 onions, 1 leek, 1 stalk of celery, a bouquet, and 1 carrot cut into pieces ; cover and cook slowly 27g hours. When ready to serve remove the meat from the saucepan to a hot dish, take off the strings, and serve with horseradish sauce. Strain the broth, add some boiled rice or barley, cook a few minutes, and serve as a soup. Send plain boiled potatoes to the table with it. BBEP. 267 meat Send horseradish sauce to table with it. Corned beef may also be served with cauliflower (see Caulifloweb).