OCR Text |
Show ROUND STEAK AT ITS BEST Proper Method of Preparation Has Much to Do With the Appetizing Quality of Meat Lay out in a hot iron frying-pan three thin slices of fat salt pork, three by four Inches, and add one onion peeled and cut in thin slices. Cook, stirring constantly until broken. Wipe a 214-pound slice of round steak, put in frying pan, pour over iy2 cupfuls of cold water and add one-fourth teas-poonful teas-poonful of salt. Bring quickly to the boiling point, cover closely, remove to back of range and let simmer slowly until tender. Remove steak to hot platter plat-ter and strain stock (there should be one cupful). Melt one tablespoonful of butter, add two tablespoonfuls of flour and stir until well blended ; then pour on gradually, while stirring constantly, constant-ly, the hot stock. Bring to the boiling point, let boil two minutes, season with salt and pepper and pour over and around the steak. Garnish with baked stuffed tomatoes around the edge, and with overlapping slices of tomatoes and sprigs of parsley in the center. |