SIRLOIN STEAK

Hawke's Bay Tribune, Volume XVII, 10 December 1927, Page 11

SIRLOIN STEAK

ALL WOMEN welcome an opportunity for obtaining a good, new recipe. Friends exenange then own tried, pet recipes in the way in which men impart “tips” to their particular friends. (At least I think they do). The following excellent recipe was imparted by a Californian lady while visiting friends in England, and is neither expensive nor “fiddlesome.” Sh said, “I know you would like my sirloin steak. You take If or 2 pounds, li inches thick, pepper ano salt it; cover it with slices of lemon, every inch, then with rings of onion; and then with the flakes of fat you cut off the steak; sprinkle it all with tomato sauce and bake it in a moderate oven for half an hour. If necessary, pour a little water in the pan half-way through, to prevent its drying, for you ought to have plenty of good steak gravy. Don’t thicken it, but pour it over. If any is left, it is delicious put through the mincer, or in a stew. It is not a bit like warmed-over meat for there is so much flavouring.” When, a fortnight later, an unexpected luncheon had to be arranged hastily, the hostess blessed her Californian friend wholeheartedly. The party included two guests difficult to please; poultry and fish were unobtainable in the village on that particular day, but the village butcher always would provide a sirloin.

Consequently her guests were served with a meal that inexperience could not spoil, and their surprise and pleasure made talk easy. A salad with a dressing flavoured with herbs, recalled Paris, although past generations of English housewives had tended herb gardens. Next day a picnic was decided on ; the remains of the fillet went into the mincer, with half a basin of cooked green peas left over; the pastry remaining from the almond tart was rapidly rolled out and filled with the mixture; the pea-stock, which had been enriched by the large lettuce leaves, left over from the salad, and tied up with some sprigs of mint, was poured over some meat-extract cubes (Bovril or Mannite would answer this purpose) and converted into soup, Et voila! the picnic basket was fill'’' 1 with soup and turnovers which the family pronounced “the best ever” — “pies with a real taste to them.”