  {uncaptioned} Standing Ribs of BeefStanding ribs MENU IDEA 2 to 3-rib beef standing rib roast Salt Pepper Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done. Corned Beef and CabbageCorned beef MENU IDEA 3 to 4 pounds corned beef Water to cover 1 large head cabbage, cut in wedges Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings. Broiled Porterhouse or Sirloin SteakPorterhouse steak MENU IDEA Beef porterhouse or sirloin steak, cut 1 to 2 inches thick Salt Pepper Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak. Baked Beef and RiceGround beef MENU IDEA 1 pound ground beef 1 cup rice 1 small onion, chopped 2 tablespoons lard or drippings 1 teaspoon salt ½ teaspoon pepper 1 teaspoon paprika 1 small bottle olives, sliced 2 cups tomato juice 1½ cups boiling water ½ cup grated cheese Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings. Chinese Pepper Steak with RiceBlade steak MENU IDEA Beef arm steak, cut 1 inch thick 2 tablespoons lard or drippings 2 tablespoons minced onion 1 clove garlic, minced 2 large green peppers, cut into strips ½ cup celery, sliced crosswise 2 tablespoons chopped pimiento, if desired ½ cup consomme or stock Salt Pepper 2 teaspoons cornstarch 2 tablespoons water 1 teaspoon soy sauce 3 cups boiled rice Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings. Deviled SteakArm steak MENU IDEA Beef Arm steak, cut 1 inch thick ¼ cup flour 2 tablespoons lard or drippings 1 large onion, sliced 1 teaspoon dry mustard ? teaspoon paprika 1 teaspoon salt ? teaspoon pepper 3 tablespoons vinegar 1 cup hot water Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings. Onion ’BurgersGround beef MENU IDEA 1½ pounds ground beef 1 teaspoon salt ¼ teaspoon pepper 1½ cups chopped onion 2 tablespoons butter or margarine 2 teaspoons prepared horseradish 2 teaspoons prepared mustard ½ teaspoon salt 6 split buns Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings. Beef Short Ribs—Raisin SauceShort ribs MENU IDEA 3 pounds beef short ribs 3 tablespoons lard or drippings Salt Pepper 1 onion, quartered ½ cup brown sugar 1 teaspoon dry mustard 1 tablespoon flour 2 tablespoons vinegar 2 tablespoons lemon juice ¼ teaspoon grated lemon rind 1 bay leaf 1½ cups water ½ cup raisins Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings. Beef Put-TogetherBeef cubes MENU IDEA 1 pound boneless beef for stew, cut in 1-inch cubes 3 tablespoons lard or drippings 1 medium onion, sliced 1 green pepper, sliced 1 cup diced celery 1 cup diced carrots 1 can condensed tomato soup 1½ teaspoons salt ? teaspoon pepper ½ cup cooked peas 2 cups hot, cooked rice Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings. Beef Chili PattiesGround beef patties MENU IDEA 1 pound ground beef 1 teaspoon salt ? teaspoon pepper 1 egg, beaten 2 tablespoons lard or drippings 2 tablespoons chopped onion 2 tablespoons chopped green pepper 1 No. 303 can tomatoes, drained 1 cup cooked corn 1 teaspoon chili powder 2 teaspoons salt Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings. Beef Pot-RoastArm pot-roast MENU IDEA 3 to 4-pound beef arm or blade pot-roast 2 tablespoons flour 2 teaspoons salt ¼ teaspoon pepper 3 tablespoons lard or drippings ¼ cup water 3 cups seasoned cooked noodles 1 12-ounce package frozen peas, cooked or 1 No. 303 can peas 2 tablespoons butter or margarine Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings. Family Meat LoafGround beef and pork MENU IDEA 2 pounds ground beef 1 pound ground pork 1 cup fine dry bread crumbs 1 cup milk 1½ tablespoons chopped onion 1 tablespoon minced parsley 1 egg, slightly beaten 1 teaspoon salt ½ teaspoon celery salt ¼ teaspoon pepper ¼ teaspoon ground cloves ¼ teaspoon nutmeg 1 tablespoon lemon juice 1 teaspoon grated lemon rind Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings. RECIPES FOR BEEF LEFTOVERSBeef Puff2 cups ground cooked beef 1 teaspoon salt ? teaspoon pepper 2 tablespoons chopped parsley ½ cup mayonnaise 8 slices bread Butter or margarine, softened 3 eggs, slightly beaten 2 cups milk ¼ teaspoon salt ¼ teaspoon sage Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings. Leftover Treat2½ cups diced cooked beef 1 tablespoon minced onion 1 tablespoon minced green pepper I tablespoon lard or drippings 1 cup gravy or medium white sauce 1 teaspoon salt ? teaspoon pepper ¼ teaspoon chili powder 1 tablespoon chili sauce 1½ cups cooked rice 3 tablespoons grated sharp cheddar cheese 1 egg, slightly beaten ½ cup crushed corn flakes Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings. Veal Cuts and Cooking MethodsVeal Cutlets ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf. BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal. PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled. PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains. BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads. COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads. Other Facts About VealThe mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months. |
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