Mock Fillet Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak crosswise, tie it in three places, giving it the shape of a filet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoon of salt. Bake for one hour in a quick oven, basting frequently. When done dish and remove the strings. Rub together in the pan two tablespoons of butter and two of flour; add half a pint of strained tomatoes✪ Mock Fillet and half a pint of stock, and stir constantly until smooth. Add a teaspoon of Worcestershire sauce, half a teaspoon of salt, and strain it over the "fillet." Serve with potato croquettes and spinach. Meats, Fowl, Entrees, Gravies and Fillings 295 Braised Calf's Liver Wash and scald a small calf's liver. Place it in a baking- pan, the bottom of which is well covered with chopped carrot, onion and half a cupful of chopped celery tops; add a quart of stock, a teaspoon of salt and a saltspoon of pepper. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks ; heat a can of tender peas and boil carefully a pint of tender celery✪ Braised Calf's Liver. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes, while you rub together two tablespoons of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoon of kitchen bouquet, a level teaspoon of salt and a salt- spoon of pepper. Put piles of the mixed vegetables at the ends of the platter, strain over the sauce and garnish the dish with triangular pieces of toast. Serve with macaroni or spaghetti l'ltalienne. Smothered Pork Chops Put chops or steak in bottom of pan, sprinkle with salt and pepper. Put in a layer of sliced potatoes, sprinkle with flour, salt and pepper. Repeat layers of potatoes, slicing onions in through the layers. Almost cover with hot water✪ Smothered Pork Chops and bake one and a quarter or one and a half hours. Uncover the last half hour to brown the top. Veal may be used the same way. Masked Chops Have mutton chops neatly Frenched and broil them for five minutes over a bright fire. Have ready four potatoes, boiled, mashed and nicely seasoned; heap them at once neatly on one side of the chops. Dip them in egg, then in bread crumbs, and fry for about twenty minutes in deep, hot fat. Arrange the chops on the platter and surround them with nicely cooked and seasoned peas✪ Masked Chops. Chopped Steak Put two pounds of lean beef through a meat-chopper; add two level teaspoons salt and a saltspoon of pepper; mix thoroughly and form into one large steak. Broil slowly over a perfectly clear fire or in a hot pan; cook on one side, then turn and cook on the other for about ten minutes. Dish on a heated plate, and put over it a tablespoon of butter✪ Chopped Steak, or serve with tomato sauce. 296 The Toronto Cook Book Beef Chilli Con-Cane ✪ Beef Chilli Con-Cane

AI-modernized reading of the original text

Mock Fillet Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak crosswise, tie it in three places, giving it the shape of a filet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoon of salt. Bake for one hour in a quick oven, basting frequently. When done dish and remove the strings. Rub together in the pan two tablespoons of butter and two of flour; add half a pint of strained tomatoes and half a pint of stock, and stir constantly until smooth. Add a teaspoon of Worcestershire sauce, half a teaspoon of salt, and strain it over the "fillet." Serve with potato croquettes and spinach. Meats, Fowl, Entrees, Gravies and Fillings 295 Braised Calf's Liver Wash and scald a small calf's liver. Place it in a bakingpan, the bottom of which is well covered with chopped carrot, onion and half a cupful of chopped celery tops; add a quart of stock, a teaspoon of salt and a saltspoon of pepper. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks ; heat a can of tender peas and boil carefully a pint of tender celery. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes, while you rub together two tablespoons of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoon of kitchen bouquet, a level teaspoon of salt and a saltspoon of pepper. Put piles of the mixed vegetables at the ends of the platter, strain over the sauce and garnish the dish with triangular pieces of toast. Serve with macaroni or spaghetti l'Italienne. Smothered Pork Chops Put chops or steak in bottom of pan, sprinkle with salt and pepper. Put in a layer of sliced potatoes, sprinkle with flour, salt and pepper. Repeat layers of potatoes, slicing onions in through the layers. Almost cover with hot water and bake one and a quarter or one and a half hours. Uncover the last half hour to brown the top. Veal may be used the same way. Masked Chops Have mutton chops neatly Frenched and broil them for five minutes over a bright fire. Have ready four potatoes, boiled, mashed and nicely seasoned; heap them at once neatly on one side of the chops. Dip them in egg, then in bread crumbs, and fry for about twenty minutes in deep, hot fat. Arrange the chops on the platter and surround them with nicely cooked and seasoned peas. Chopped Steak Put two pounds of lean beef through a meat-chopper; add two level teaspoons salt and a saltspoon of pepper; mix thoroughly and form into one large steak. Broil slowly over a perfectly clear fire or in a hot pan; cook on one side, then turn and cook on the other for about ten minutes. Dish on a heated plate, and put over it a tablespoon of butter, or serve with tomato sauce. The Toronto Cook Book Beef Chilli Con-Cane

Records on this page

Mock FilletBraised Calf's LiverSmothered Pork ChopsSmothered Pork ChopsMasked ChopsChopped SteakBeef Chilli Con-Cane