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Show t 1 Sister Mary i 4 (Copjxipht. 1920, N. U A ) Most of the tough cuts of meat re-, re-, quire a long process of boiling or baking, bak-ing, involving such an expenditure of I fuel that the economy In the price uf the meat la lost. This receipt for flank steak is very I satisfactory from every point of view. There is no great length of time need-I need-I ed to cook the meat, none of the nourishment nour-ishment Is lost, the dish 16 attractive to I serve and there will be no left-overs. ! Buy one flank steak This will I make about eight serv inga but will i not be too much for an ordinary faml-j faml-j ly dinner for four people. Have a steak "scored" by the butcher. butch-er. This saves tho cook work and is no trouble at all for the butcher. Put the meat into a large frylng-' frylng-' pan or a flat baking dish that may be stnt to the table If a gravy Is made I the meat will haw to be Cooked In thi-! thi-! frying-pan, but if not It looks more Ht-i Ht-i tractive served in the dih it w is I cooked in. Make a paste of the following in- gredlents 1-. teaspoon mustard 3-4 teaspoon salt 1 teaspoon sugar 3 tablespoons vinegar (enough to make a paste. Spread the paste over the meat.) Slice an onion as thin as possible and sprinkle thesi shadow y ih . i . x -1 the steak- Put l-i cup boiling water in the pan and bake 1 l- houre I I Dot w ith butter when done and serve If a gravy is wanted melt 1 table-'spoonful table-'spoonful of butter In the pan in which the meat was cooked. Brown 1 1-2 tabloapona Of flour In the butter and uM .' ups of water, stirring con-; tantly I There will be absolutely no taste of i f he Vinegar and mustard mixture, but the moat will have a delicious flavor 'and be so tender it can be cut with a i fork Thia meat with mashed potatoes and gravy, buttered cauliflower, bread and butter and Jelly, a plain salad and apple or pumpkin pie and coffee makes a hungry man feel at peaco with the world A flank steak is so frankly tough that unless the fibers are broken in some way It is imposisble to serve Of iniiiM-, the vinegar softens the 'ough fibers and makes it responsive, to the heat of cooking. Mere long cooking will not make flank steak tender And another thing, flank steak has no bone oi gristle therefore to waste Was there ever a hOUSOkoepetf who didn'l have oik room or ClOBOt open lor general inse tlm only tu notice? |