Beef A La Mode

Take a round of beef and make a great many holes through it. Roll strips of raw salt pork in a seasoning made of half a teaspoon each of thyme, salt, pepper, and cloves. Then draw these strips through the holes in the beef, or lard with a larding needle. Put six onions, two tablespoons of milk, and onequarter of a pound of butter in a saucepan. Stew the onions tender. Put beef, onions and all into a pot, with water just enough to cover them, and cook slowly five hours. Just before taking up, add a pint of claret if you choose, or omit the claret.

A Larding Needle.

How To Boil Fresh Tongue

Follow the method given under "To Boil Corned Beef," with one exception add three tablespoons of salt after the tongue has boiled an hour.

How To Boil Pickled Tongue How To Cook Smoked Beef

How To Boil Pickled Tongue

Follow the directions for boiling corned beef.

How To Boil Smoked Tongue

Use the receipt "To Boil a Ham" on page 119. Omit, however, the spice, sugar and thyme, and do not brown it in the oven.

Daube A New Orleans Dish  have three pounds of round of beef cut short and thick. Lard it with long thin pieces of fat pork, slipping in a thin sliver of garlic clove with each piece of pork. Peel and slice thin two white turnips, two white onions, and scrape and slice four carrots. Mix one tablespoon of salt with half a teaspoon of cayenne and two tablespoons of sugar.

Rub the meat thoroughly with this. Place in a large yellow bowl a layer each of the sliced vegetables until half are used. Next place in the meat. Lay over this the remainder of the vegetables. Pour over this half a pint of cider vinegar and the remaining salt, pepper, and sugar. Cover with a cloth and plate, placing a weight on the plate. Let stand over night in a cold place. In the morning remove the meat from the liquor which has formed during the night, roll it in flour, brown it in a deep pot (a stone casserole is best) in which you have two tablespoons of boiling drippings. Add your vegetables, which you have strained and chopped fine, also half a pint of strained canned tomatoes. Add the juice of the meat from the bowl for gravy. If not enough to cover the meat add sufficient water to make it. Season with thyme, one pod of red pepper, one large bay leaf, the juice of half a lemon, a couple of allspice, and one or two cloves.

Let come to boil, and then allow to simmer about six hours. Slow cooking is the secret of the success of this dish. If any be left over, put the meat in the center of a mold, add some melted gelatine to the gravy, boil it up once or twice, pour over the meat, and set aside to jelly. You have a delicious mousse which is used with crisp white lettuce and mayonnaise dressing. Boiled rice is usually served with hot daub. Daub is a dish much used among Spanish Creoles in Louisiana and considered an economical one.

Ropa Vieja. A Spanish Dish Cooked In Louisiana

Boil two pounds of shin of beef, the liquor will do for soup stock. When the shin is cold cut off the best part of the meat in thin slices. Season with salt and red pepper. Put the gristle and remaining meat in a separate dish. Slice and slightly fry two onions in a tablespoon of butter. Stir in two tablespoons of flour. When brown add one quart of tomatoes.

To this add the remaining meat and gristle, which you have cut as fine as possible. Cook slowly for one hour. Add the sliced meat, also a dash of English mustard. Cook quarter of an hour longer. Just before dishing add a teaspoon of minced parsley, a little garlic, and one minced sweet pepper. Dish half for immediate use; put the rest in a mold to jelly.

How To Broil A Beefsteak

Choose a steak one inch thick at least, and better an inch and a half thick. The sirloin or tenderloin is the best See that the steak is clean, and wipe it with a damp cloth. If you have a wood or coal fire let it be in the form of a bed of hot coals, and over it heat your broiler.

When the broiler is hot rub it with a bit of suet and lay on it the steak. As soon as one side has seared over the glowing coals, turn and sear the other side. By this quick searing at first you keep the jokes of the meat from flowing out and wasting. After this first quick searing turn the steak often till cooked. Do not dry up the steak. Allow about ten minutes for the cooking of a thick steak and less time if the steak is thinner. When the steak is cooked sprinkle lightly with salt on each side, and lay on a hot platter. A few pieces of butter may be laid on it, or not, as the taste directs.

Over a gas flame a beefsteak may be broiled in a hot iron saucepan. This is called a pan broil. Be sure your pan is hot, and then proceed as if over coals, first rubbing the pan with suet and then laying the steak in the pan. A complete gas stove has a broiling oven where the flame plays upon the meat, and proves an excellent broiler. Light the gas and heat the broiler before you rub it with suet, and put in the steak. Proceed then as directed for broiling over goals.