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Show STEAK IN ITS PERFECTION Many Method of Cooking, arid Each Has ItH Adhcrenlfl Some Excellent Sauces for ItH EinhelliHhnient. Steaks, their cooking anil serving, and sauces to accompany I lie popular popu-lar masculine dinner-laliie standby, arc thus dealt with by an authority on the subject : Discussion waxed hot the other evening among n group of men and women, and what do you think It was about? not the depression or the war In China but about food. The food that created the greatest discussion was the well-known steak. Each of the men was convinced that he could cook steak better than anyone any-one else In the world. There was the man who uses charcoal char-coal briquets In the fireplace for the two-Inch steak, which he brings forth black but not burned on the outside, rare and Juicy Inside, and covered with a quarter pound of butter for sauce. There was the other man who uses the coal furnace for broiling broil-ing but Insists that no butter should be added to obscure the natural flavor. There was the man who, lacking other facilities, Is perfectly satisfied with his electric broiler. He scores with roquefort cheese. A woman contributed a more elaborate elab-orate method which Included a small tenderloin for each person. This Is surrounded by a ring of bacon. The steak Itself Is covered with minced garlic nnd chill sauce with a dash of Worcestershire and Is then baked in a very hot oven. Another woman told about the "cubed" round steak cut Into pieces for serving and broiled quickly under a very hot fire. This steak Is prepared by the butcher, butch-er, who uses a machine which cuts the connective tissues nnd thus enables en-ables us to broil the less expensive cuts of meat. At this special butcher shop, steak of this type costs about 7 cents a portion. There were further points of discussion dis-cussion In regard to sauces whether they should be used or not, and If so, what kind. The favorites were parsley-lemon butter (maitre d'hotel sauce) anil bernaise, that variation of hollandaise and whipped cream with horseradish. To this last I like to add some scraped apple. Discussion about sauces Is often Inconsistent. I find that many persons per-sons who scorn a sauce for meat demand de-mand the ketchup or chili sauce bottle bot-tle to cover the steak at. the table, and the mustard jar as often. By the way, a mustard butter sauce is delicious, with either meat of fish. I particularly like it with hambu-g steak. Onions and mushrooms are also delicious accompaniments for steak whether you call them sauce or not. You may "smother" the onions or french fry them. Baked raw sweet onions of the Spanish type are delicious de-licious arranged in overlapping layers lay-ers on the broiled steak before It comes to the table. However you .cook steak it must have a very hot fire for its cooking and must be turned often. If you lack a broiler, heat a heavy frying pan very hot, grease it a little with a piece of the fat from the meat, sear the steak quickly on both sides and turn often. After it is almost brown enough, lower the heat slightly. slight-ly. As fat cooks out, it must be poured off so that the pan keeps as dry as possible. Personally. I win eat with delight steak, properly cooked in the first place, with or without sauce. Bernaise Sauce. cup butter 2 egg yolks 1 tablespoon tarragon vinegar 4 teaspoon salt Cayenne 52 cup boiling water 2 teaspoons minced parsley Divide butter into 3 pieces, put one ' piece in saucepan with the yolks of eggs and tarragon vinegar, place the saucepan in a larger one containing boiling water, stir constantly until the butter is melted, then add the second piece of butter and as it thickens, the third piece. Add the water, stir 1 minute, remove from fire and season. Add parsley Just before be-fore serving. Currant Jelly Sauce. 1 t':.'iHi-)on flour 1 teiihpucn nmMard 1 tabN:Hpoon riw:ltf-d butter 1 tabU:npoon vlnKar V cup boiling water 2 ckk yolka lU teaspoon aalt Ivpper 2 tablftupooim currant Jtlly Cayenne Mix flour and mustard. Add butter, but-ter, vinegar, water and egg yolks. Stir over boiling water until thick. Add seasonings and beat In Jelly. Serve at once. Horseradish Sauce. li cup cream ' cup horperadlfih 14 cup scraped apple .Salt Paprika Whip the cream, add the other Ingredients, In-gredients, and serve with steak, chicken, or game. . 1933, Bell Syndicate. WNU Service. |
