The Swedish, French, American cook book

Select a large Delmonico or porterhouse steak; take a plank, butter it, put the steak on top; sprinkle with pepper and salt on both sides. Put under the gas broiler from four to five minutes; turn steak over for another four minutes; put melted butter on top. In the mean¬ time, cook and have some mashed potatoes — made creamy with some butter and milk, and seasoned with pepper and salt. Take the board with the steak out of oven; wave potatoes through a fancy tube all around, making little compartments for vegetables. Have some carrots, peas, onions, beans, and tomatoes all cooked in separate pans, seasoned with pepper and salt; pour some melted butter over them; fill each space with vegetables; put board on a platter with a napkin underneath. Garnish with parsley at the side. Serve very hot. Creamed Smoked Beef with Potatoes Boeuf fume et a la creme, aux Pommes Take smoked beef that has been sliced very thin; put in hot water and let simmer for about four minutes. In the meantime, make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk. Strain water from the beef; add beef to the sauce; then add some cream. Arrange on pieces of toast on a platter; garnish with stuffed baked potatoes. Serve for breakfast or luncheon. It is also served in little victoria baskets made from raw potatoes cut in the style of French fried. Have the baskets hot. When the beef is creamed and ready to serve, put baskets on a nice paper doily, fill with the beef, put a little handle of green pepper or lemon into each basket, and garnish with parsley at the side. Serve very hot as a dish for breakfast or luncheon. Smoked Beef with Scrambled Eggs Boeuf fume aux CEufs brouilles Cook the beef [see recipe: Creamed Smoked Beef with Potatoes). To half pound of beef take four eggs; add four tablespoons milk, four tablespoons cream, and some butter. Take care not to add too much salt, as the meat may be salty. Put eggs in a frying pan with the butter; let them begin to cook, then add the beef to the eggs, and scramble. When ready, arrange on a hot platter; garnish with triangles of buttered toast all around and with some parsley. Serve as a breakfast or luncheon dish. It is also served for a light Sunday supper. Smoked beef is also used for different sandwiches. VEAL (Veau) Veal comes from a calf that should be at least six to eight weeks old and is divided into: Head Neck Shoulder Shoulder roast Breast Rib roast Loin chops Veal cutlets Leg Knuckle Hip roast Kidney Sweetbreads Liver Feet Calf’s head is used for mock turtle soup, barley soup, rice soup, etc. The meat of the head is used for calf’s head en tourteauy calf’s head a la terrapin, etc. Neck , with addition of the breast, is used for stew. Shoulder is used for a roast, boned and stuffed. Rib chops can be broiled, breaded, fried, or devilled. Loin is cut in chops, breaded, fried, and served with tomato sauce. It is also cracked, roasted, and served as a main dish for dinner, and is cut from the hip bone to the rib chops. When cut for a saddle the calf must not be split. The saddle is cut with the double loin from the hip bone to the rib chops and is trimmed and roasted for a main course for dinner. Hip roast is used for a pot roast or an a la mode.