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Show Beef Tongue Acclaimed as Money Saver (THil it Hi third of W'ilt of articlat by M'l. Giynor Maddoi "SUtfein? tka Ceit of Ltvln.") By MRS. GAY NOR MADDUX The tongu of beef can protest loudly Against the rising coat of meat, The liver of beef is packed with nutritious protest against the sky high price of sirloin steak, and Kitchencraft cuts from the round supply strength and encouragement in the fight for more moderate family living. Bef Tongue With Nut Browa Sauce 'Four to six servings with some left over for tomorrow's luncheon.) On? beef tongue, 1 bay leaf, 1 small piece garlic, 1 stalk celery, 1 tablespoons cooking fnt, 2 tablespoons table-spoons flour, juice 1 lemon. Place tongue in kettle of boiling water. Add bay leaf, garlic and celery. cel-ery. Simmer until tender. Don't rush it, give it plenty of time. Remove TOMORROW'S MENU BREAKFAST: Mixed fruit "TuprTartn,-ftalrpifieTH with codfish cakes, buttered toaat, coffee, milk. DINNER: Apple juice, beef tongue with nut brown sauce, sliced hard cooked egg. parsley t potatoes, baked tomatoes Buffed with peas, endive and orange salad, mince meat pie, cheese, coffee, milk. SUPPER: Creamed salmon with green peppers, toast rd French rolls, mixed green salad, stewed fruit, chocolate brownies, tea, milk. and skin at once. Then cut Into individual slices. Heat the cooking fat in saucepan and stir In the flour. When flour is well-browned and blended, slowly add enough stock in which tongue was cooked to make enough sauce to cover the slices of tongue in the inure, add salt to taste, pepper, and lemon juice. Simmer about 6 minutes, then serve with slices of hard cooked eggs. The con trast of rich brown sauce with the gold and white of the egg will put a handsome aspect on the battle for lower meat costs. Sautce4 Liver Ooulaah (4 to 6 servings) One and a half pounds fresh beef livei 2 tablespoons butter, 1 tablespoon table-spoon bacon drippings, 1 large onion, 2 large carrots, S bay leaf, salt and pepper, soup stock. Wipe liver with damp cloth and remove thin outside skin and veins. Parboil 10 minutes. Drain and slice Into medium slse pieces. Heat butter but-ter end bacon drippings in large iron skillet. Season sliced liver and roll In flour. Then brown on all sides In hot fat. Chop onion coarsely, cut carrot Into cubes and break up bay leaf. Brown onion and carrot slightly in fat. Then slowly add clear soup stock or hot water, just enough to half cover liver. Simmer, covered, until liquid is used up, then add more. Continue until liver ia tender. Add more liquid and thicken if needed. Serve this inexpensive melt with a mountain of fluffy mashed potatoea. Round ateak with mustard la a atmple yet amasingly delicioua dish-Allow dish-Allow 1 pounds inch thick round steak for 1 to 1 aervings. Wipe It with damp cloth, then rub lightly with a clove of garlic. Next, with a aharp knife, criss-cross it until both sides are lined with deep gashea. Into these cuts rub dry mustard. Brown In a little butter or other greaae. Add a little water and bake in oven for 1 hour, turning frequently. fre-quently. Add more water when necessary. Tender, gracioua with flavor, inexpensive, it calls for the company of a perfectly baked potato. po-tato. I |