GOOD FOR DINNER

Wairarapa Times-Age, 12 September 1939, Page 8

GOOD FOR DINNER

THICK AND JUICY STEAKS. Ask any “man of the house” for his favourite meat course, and the chances are he will plump for steaks. They are good winter courses, too ■ hot and nourishing. French Fried Steaks. Take 111 b. round steak, salt and pepper. Cut steak in pieces for serving about three inches, square. Score both sides with a sharp knife and trim off all connective tissue. Fry in hot, deep oil for about four to six minutes. Dram on unglazed kitchen paper, sprinkle with salt and pepper, and serve at once on a hot' dish with a border of French fried potatoes. French Fried Potatoes. Wash and pare small potatoes and cut lengthwise into strips about threeeights of an inch thick. Soak in cold water for half to one hour. Drain, wipe very dry between towels, and place just enough in the bottom of the frying basket to cover sparsely. Fry in hot, deep fat and cook for three to five minutes or until golden brown, keeping potatoes in motion. Hold basket over pan for fat to drip, then turn out on absorbent paper to drain. Sprinkle with salt and serve hot. Alpine Steak. Take l|lb rump steak. 2 or 3 tablespoonfuls flour, 1| cups tinned tomatoes, 1 cup hot stock or water, 1 cup cooked peas, little bacon fat, pepper and salt to taste. Dredge a little flour over the steak and beat it in. Fry in smoking hot bacon fat until browned, then turn into a saucepan. Add tomatoes, stock, and cooked peas Season to taste, cover and simmer until tender from two to two and a half hours. Mock Filet Mignonne. Take half pound minced steak, 4 slices bacon, paprika to taste, half teaspoon salt, stock or milk, parsley to garnish. Mix the steak, cut from the round, with salt, pepper and paprika, then moisten with just enough stock or milk to hold the mixture together. Shape into four small, round cakes. Wrap a slice of bacon round each cake and fasten ends with toothpicks. Steak Balls. Take lib rump steak, 1 onion, 2 small parsnips, salt and pepper, a pinch mixed dried herbs, loz. dripping, loz. flour, 1 dessertspoonful Worcester sauce, half pint water. Mince the steak and mix it with the finely-chopped onion. Season, and | form the mixture into three or four flat cakes. Peel and slice the parsnips and boil them for ten minutes. Put them in a baking tin with an ounce of dripping. Make this hot in the oven, put in the meat and return the tin to the oven. Bake for thirty minuates in a fairly hot oven, turning the meat over when half done. Dish up the meat and parsnips and keep hot. Then make a thick brown gravy in the same tin by frying the flour brown in the dripping and adding the sauce and water. Strain the gravy round the meat. , . I Vienna Steaks. Take lib lean rump steak,’ 1 large onion, 1 egg, l|oz. breadcrumbs, 6 slices tomatoes, flour, salt and pepper, a little stock if required, dripping. Peel the onion and slice it thinly, then remove some of the outer rings, being careful to keep them whole. Put the remainder of the onion through the mincer with the steak. Add the breadcrumbs and seasoning to taste, and moisten them with the yolk of egg and a spoonful of stock if required. Divide the mixture into six portions, and form them into round, flat cakes. Dredge with flour and fry them gently, turning them over when brown. Serve a slice of tomato, lightly baked in the oven, on each steak. Garnish the dish with fried onion rings and serve it with thick gravy. To prepare the onion rings: Dip them in lightly-beaten white of egg and in flour, then fry them until golden brown in dripping. I Devilled Steak. Take two tablespoons dripping, 2 medium-sized onions, 21b flank steak, 2 tablespoons flour, pepper and salt, 1 teaspoon made mustard, 2 teaspoons vinegar, 2 cupfuls water or hot stock. Melt fat in a deep frying pan and when smoking hot add sliced onion and fry till golden brown. Remove from pan to a plate, cut steak into fingers, dip in flour, and brown in fat. Remove from pan to plate, containing onion. Put flour, mustard, pepper, salt and vinegar into fat. Stir for a moment, add hot water or stock, then the steak. Cover and simmer for two and a half to three hours till tender. Return onion to pan and cook for ten minutes longer. Serve on a hot dish. ; The tourist was visiting an Indian reservation. “White man very glad to meet red man,” he said to the chief. “White man hopes big chief is feeling very good. “Hi, fellows!” shouted the Indian. “Come and listen to this guy. He’s great!”