Lowney's cook book

A description of the various meats will be found in the chapter on Marketing. BEEF Boiled Beef The flank is one of the best pieces for boiling. Select a five-pound piece ; wipe ; remove membrane, shape, stuff, tie, and skewer. Cover with cloth ; place in kettle ; cover with boiling water ; bring to the boiling point, and cook just below the boiling point, five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef. Season with salt one half hour before serving. Reserve liquor for making gravies and soups. Boiled beef should have a rich, highly seasoned gravy served with it. Braised Beef An iron, or agate-ware kettle, with closely fitting cover, is absolutely necessary for perfectly cooking braised beef. Select six pounds of round of beef, or any tough, inexpensive piece. Try out one cup salt pork cubes ; add one cup each of chopped celery, carrot, onion and turnip. Wipe meat; sprinkle with salt and pepper and dredge with flour. Place meat on bed of vegetables and cook in covered kettle twenty minutes ; add two pints hot water and cook slowly until tender, about four hours, turning meat and basting occasionally. It may be necessary to add more water, for there should be about a pint and a half when meat is cooked. Thicken gravy with four tablespoons flour, blended with two tablespoons butter, added twenty minutes before serving. A bouquet of sweet herbs may be added to improve the flavor. Fillet of Beef The tenderloin of beef is known as the fillet. Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a pear-shaped piece. Lard top ; sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. Bake from twenty to thirty minutes in hot oven, basting frequently. Serve with gravy made from fat in pan, flour and hot water. Same as recipe for brown gravy, under Roast Beef. Broiled Fillet of Beef Cut slices about two inches thick from fillet. Shape in circles. Place on greased broiler and broil over hot coals from four to six minutes, turning every ten seconds. Serve on hot platter ; garnish with slices of broiled tomato and brown mushroom sauce. Broiled Fillets of Beef with Oysters Broil steak according to recipe ; place on hot platter ; sprinkle with salt and pepper ; cover with oysters ; dot with butter ; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon. Sauted Fillet of Beef Saute steak two minutes. Mix two tablespoons Worcestershire sauce, one half teaspoon salt, one quarter teaspoon mustard, one tablespoon melted butter, and one tablespoon chopped pimentos. Spread on both sides of steak, dip in bread crumbs, and saute until crumbs are brown. Corned Beef Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirtyfive minutes for each pound. Cool partially. in water in which it was cooked; place in square pan; apply pressure and serve cold. Corned Beef Hash Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice.