The international cook book

Wash meat in cold water. Rub in salt and pound flour into meat. Bro\sTi in hot fat. Cover and let simmer three hours. One-half hour before meat is removed from fire, add two cups cooked diced potatoes, one cup diced cooked carrots, one cup chopped celery, and one-half cup minced onions. Serve hot. 220 THE INTERNATIONAL COOK BOOK Swiss Steak, No. 1 3, pounds round steak 3 tablespoons chopped onion )4 cup flour yi teaspoon pepper 2 teaspoons salt 3 tablespoons shortening 2 cups tomatoes Mix flour, salt, and pepper together. Wipe ofif steak and pound flour into it. Heat the fat in a frying pan and brown the steak on both sides. Add tomatoes and chopped onions. Cover and let simmer slowly over the fire or bake in a moderate oven (350° F.) two and one-half hours. Swiss Steak, No. 2 4 pounds beef (round steak or rump) yi cup flour \)/2 teaspoons salt Wash meat in cold water. Rub in salt and pound flour into meat. Brown in hot fat. Cover with three cups water and let simmer three hours. Serve hot. Beef and Tomatoes 2 pounds lean beef X pound elbow macaroni I bunch celery K pound grated cheese 4 onions i teaspoon salt 3 cups tomatoes yi teaspoon pepper I tablespoon Worcestershire sauce Cut the meat, celery, and onions into small pieces, and put into frying pan. Fry in hot fat until well browned. Remove from fire, and put into large casserole. Add the tomatoes, the cooked macaroni, grated cheese, sauce, salt, and pepper. Simmer two hours and serve hot. Sprinkle with chopped parsley. Beef and Sausages I pound round steak (cut thin) Yz pound sausages 4 tablespoons butter yL cup flour Bread dressing i tablespoon chopped parsley Yi teaspoon salt yi teaspoon pepper Cut meat into pieces 3' x 3". Season flour with salt and pepper. Roll the meat in this. Fold each piece of meat into RECIPES 221 rolls, placing small portion of bread dressing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then beef rolls, and then sausage. Sprinkle in remaining flour and chopped parsley. Cover with water, cover. Cook slowly for two and one-half hours. Moderate oven (350° F.). Braised Beef 3 pounds beef (rump or )/i teaspoon pepper lower roimd) 3 cups boiling water Floiu: yi cup diced carrots 1 teaspoon salt yi, cup diced turnips 2 slices salt pork (cut thin) ^ cup diced onions yi cup diced celery Wipe meat and dredge with flour. Add salt and pepper. Try out the pork and bro-^-n the entire surface of the meat in the fat thus obtained. Place the meat in a baking dish and siir- round it with the diced vegetables. Add boiling water, cover the dish tightly and place in a slow oven. Bake for four hours (325° F.). Remove the meat to hot platter, strain the vege- tables. Surround meat with vegetables. Thicken the gravy. Serve with meat and vegetables. Hamburg Steak, No. 1 2 pounds Hamburg steak i oniun (chopped fine) 1 teaspoon salt i egg yi teaspoon pepp)er Mix all the ingredients well. Mould into patties. Fry, bake, orbroUmeat. Turn once while cooking. Serve hot. Hamburg Steak, No. 2 2 pounds Hambiu-g steak i green pepper (chopped fine) I teaspoon salt i onion (chopped fine) y2 teaspoon pepper i egg I cup moist bread crumbs