Show let Us take a page from the note book of the hotel chef Favo favorite rife meat dishes which may be served in homo home meals certain hotels and restaurants through years of service have gained for their foods a reputation which has traveled fax far and wide these dishes many of them can become favorites at home if we but take a page from the chefs note book steaks and mixed grills in fret feet broiled dishes of any kind are hotel favorites say the chefs choosing tender steaks the chef usually knows how to choose a tender steak his best beit indication of tenderness is the amount of fat which it carries it should have a generous covering of fat over the outside and a marbling of fat throughout the lean the steak should be cut thick at least one inch and if it has been aged so much the better etter Si frequently quent ly the hotel chef buys a whole loin of beef and allows it to hang in his refrigerated room for several days before he cuts it into steaks and in some soma markets this same practice of aging is followed before the steaks are cut the best way to broil a steak is to thoroughly preheat the broiling oven with the regulator set to high and then place the steak on a rack far enough from the flame or heating element that by the time it is nicely browned on one side it will be halt half done when browned on one side it is seasoned with salt and pepper turned and allowed to brown and finish cooking on the second side the steak should L served without a moments delay after it is cooked this as much as any other factor makes the steak served in a hotel so thoroughly fri enjoyed because it is if still sizzling hot and puffy with its own juices when the diner makes the first cut for a delicious mixed grill the mixed grill means simply a whole meal cocked in the broiler usually this includes a lamb chop perhaps little link sausages sweetbreads sweet breads which have been parboiled in acidulated water and put under the broiler to become browned and frequently ground meat patties wrapped with bacon these are broiled in exactly the same way as the steak except for the length of time needed in broiling this depends on temperature and the thickness of the meat broiling however should be dune at a moderately low temperature for the best results pork chops too can be just as delicious as those baked and served at hotels if you but insist that they are cut thick and cooked slowly here is the way one hotel chef prepares them baked stuffed pork pori chops pork chops cut thick cup minced ham IS cup minced mushrooms oms I 1 cup bread crumbs A cup rice uncooked 2 tablespoons minced onion i 2 tablespoons taUe spoons minced green pepper y cup tom tomatoes aloes oti brown the ham mushrooms onions and green pepper then add the uncooked rice and tomatoes te Ug gether ether with two cups meat stock let cook until the rice is tender add the bread crumbs and season to taste fill pocket in chops with this brown the chops on both sides cover tightly and bake slowly for twenty five or thirty minutes |