The international cook book

Tomatoes may be omitted. Add two cups water or stock instead of tomatoes. Roast Fillet of Beef with Onions One whole tenderloin of beef larded. Put beef into a roaster, season with salt and pepper, and cover with thin slices of onion. 2l8 THE INTERNATIONAL COOK BOOK Over onion put two or three slices of bacon. Add enough water to cover bottom of roaster. Put in hot oven (450** F.). After fifteen minutes reduce heat to 400° F. Roast ten to fifteen minutes per pound for rare meat. Roast fifteen to twenty minutes per pound for well-done meat. Thicken gravy and serve with the meat. Sauteed mushrooms may be served with this. Beef Fillet (Baked Whole) Clean, remove fat, veins, and tendonous portion in middle. Fold and skewer into compact shape, folding thin end under. Season -vs-ith salt and pepper. Bake on shces of fat salt pork. Baste frequently. Put into hot oven (450° F.). After fifteen minutes reduce heat to 400° F. Roast ten to fifteen minutes per pound for rare meat. Roast fifteen to twenty minutes for well-done meat. Beef Roast Rub meat with salt and dredge with flour. Place in pan, skin side down. Sear in hot oven (450° F.), then reduce heat (400° F.) and baste often with drippings. A Httle water may be added if desired. After a time turn roast to brown the skin. Roast meat ten to fifteen minutes per pound for rare meat. Roast meat fifteen to twenty minutes per pound for well-done meat. Pot Roast 4 poimds chuck i quart cold water 2 tablespoons flour 4 tablespoons shortening yi teaspoon pepper 3 teaspoons salt Wipe off the meat and rub over the s\irface with flour. Sear on all sides in the hot shortening until brown. Season with salt and pepper. Add water and cook slowly until tender, three and one-half to four hours. Two cups diced carrots, one onion chopped fine, and one cup of peas may be added to the gravy the last hour if desired. RECIPES 219 Broiled Steak Cut steak desired thickness. Put onto broiler under hot flaine. Cook an inch-and-a-half-thick steak ten minutes for rare, fifteen minutes for medium, twenty minutes for well done. Turn once while broiling. Serve with salt, pepper, butter, and garnish with parsley. Planked Steak with Vegetables You will need a steak plank and a steak one and one-half inches thick. BroD the steak on a very hot broiler under a quick fire. Heat steak plank slightly and grease well. Put steak on plank and have mashed potatoes ready. Put these around steak through a pastry tube or with a spoon, making hollow nests of potato in which you can put two or more vege- tables. Buttered peas, baked stuffed tomatoes, diced buttered car- rots, cooked string beans, small fried or baked onions make a satisfying garnish for this steak. Brush over the potato, to- mato, and onions with beaten yolk of an egg, diluted ■u'ith a little milk or water to make it glaze and brown easily. Place in a hot oven (400° F.) and cook sLx or eight minutes, or until potatoes brown and steak is finished. Serve at once, garnished with parsley. Steak with Vegetables 4 pounds beef i>2 tablespoons salt K cup flour