European and American cuisine

Boiled Flank, Filled.— Procure 2V, pounds of the thinnest part of flank, wipe it ofE with a cloth, season with 1 tablespoonful seasoning salt ; soak 2 slices of stale bread in cold water. Place a saucepan with 2 tablespoonfuls fine-chopped onion over the fire, add 1 ounce butter, cook 5 minutes ; then press out the bread and measure it (there should be 1 even cupful), add it to the butter and onion, stir over the fire 6 minutes. Eemove, and when cold mix it with 4 ounces fine-chopped fresh pork or sausage meat ; season with salt and pepper, add ⅛ teaspoonful thyme and 1 egg ; when this is well mixed spread it over the meat, roll up, and tie at each end with a string, and in the center. Put a saucepan with 2 ounces fine-cut suet over the fire, fry it light brown, add 1 ounce butter, then put in the meat and cook, turning the meat often until light brown all over ; then add 1 cup of broth, cover and cook about 2⅞ hours, till tender. (If the broth boils away and the meat becomes dry, add more broth, but not too much at a time). When the meat is done transfer it to a hot dish, take off the strings, and keep it warm ; remove the fat from the gravy, mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient broth to make a creamy sauce ; then strain, add a small piece of butter, pour a little sauce over the meat, and serve the remainder in a sauce bowl. Mashed Russian turnips and potatoes, also stewed dried apricots, go nicely with this dish. Boiled Flank à la Philip. — Procure about 2 pounds of the inside fiank, wipe it off with a clean cloth, season both sides with 1 even tablespoonful seasoning salt. Cut 2 ounces parboiled bacon into thin slices, remove the rind, lay the slices over the flank, roll BEEP. 253 np, and tie with a string on each end and in the center. Cut 1 ounce larding pork into small pieces, put it in a saucepan over the fire with 2 ounces fine-cut suet, fry light brown ; then put in the meat, turn often, and let it cook until it becomes a light brown ; then add 1 onion cut in half, 2 whole small carrots, 6 whole peppers, a bouquet, ⅛ clove of bruised garlic, cook and stir for a few minutes longer; then add ⅛ pint boiling meat broth or water, cover and cook gently about 2 hours till done, turning the meat twice. When ready to serve take the meat out, remove the strings, and lay it on a warm dish. Remove the fat from the gravy, mix 1 tablespoonful cornstarch with ⅛ cup cold water, add it to the gravy, stir and cook for a few minutes ; add sufficient broth or boiling water to make a creamy sauce, then strain into a saucepan, add the juice of ⅛ lemon, ⅛ teaspoonful sugar, ⅛ teaspoonful pepper, 1 tablespoonful fine-chopped parsley, ⅛ teaspoonful beef extract, and the fine-cut boiled carrots ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with macaroni and stewed tomatoes ; or it may be served with any kind of vegetables ; also nudles boiled in salted water, boiled rice, or potato dumplings may be served with it. This is sufficient for a family of 6, and will cost about 30 cents.