BAKED HASH
l 1/2 cupfuls chopped meat and fat 1/3 cupful (or more) boiling water 1 1/2 cupfuls mashed potatoes or stock Salt and pepper 1 cupful cracker crumbs, or 2 cupfuls soft bread crumbs 1 teaspoonful scraped onion Chopped parsley 2 tablespoonfuls butter or substitute
Mix all the ingredients, except the fat and crumbs. Add enough water or stock to moisten all ingredients. Place the mixture in a buttered baking- dish. Mix the fat with the bread or cracker crumbs. Cover the hash mixture with the crumbs, and bake slowly until the meat is thoroughly heated and the crumbs browned. Serve at once.
LESSON LXIV
BEEF: METHODS OF COOKING TOUGH CUTS (C)
ROLLED BEEFSTEAK
1 pound round steak 1 cupful soft bread crumbs 1/8 teaspoonful ground cloves Pepper 1/2 teaspoonful salt 1 small onion, chopped Hot water or milk, salt, pepper, flour and fat
[Illustration: FIGURE 57.—RUMP.]
Cut round steak of 1/2 inch thickness into pieces 3 by 4 inches. Make a stuffing of the bread crumbs, chopped onions, cloves, salt, pepper, with enough hot water or milk to moisten. Spread the stuffing over the pieces of steak, roll up each piece and tie it with a piece of string, or skewer it with toothpicks. Dredge generously with flour and add salt and pepper. Brown in beef drippings or other fat, cover with boiling water, and simmer for 1 1/2 hours or until tender. Remove the strings or toothpicks, and serve the meat with the sauce in which it was cooked.
If the meat has not been cut thin enough, it may be pounded with a wooden potato masher or mallet to make it sufficiently thin.