SOME RECIPIES.
Panboiled Steak*. Select two small sirloin steaks. After wiping them with a clean damp cloth, lay them in a very hot frying pan that has been lightly greased with suiet or oil to prevent burning. Turn the meat every 10 seconds, but do not pierce it and so liberate the juices. If any fat gathers in the pan, turn it off When the meat is done, lay it on a hot platter and spread it with 1 teaspoon ful of butter while the fat is being reheated in the fryingpan. Turn this
over the meat, sprinkle with salt and pepper and serve immediately. French Fried Potatoes. Gut peeled raw potatoes into wedgeshaped pieces, long strips, thick or thin, as desired. Or latticed potatoes may be prepared, or potato curls, with special cutters that are very inexpensive. Drop the pieces into cold water and leave them for 30 minutes; drain, wipe dry and drop them into hot fat. Medium-sized pieces will require about four and one-half minutes to cook. Drain on absorbent paper, sprinkle they stand they may become soggy as well as cold.
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Bibliographic details
Putaruru Press, Volume VII, Issue 298, 25 July 1929, Page 2
Word Count
185SOME RECIPIES. Putaruru Press, Volume VII, Issue 298, 25 July 1929, Page 2
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