STEWED SHIN OF BEEF
- 4 pounds of shin of beef.
- 1 medium-sized onion.
- 1 whole clove and bay leaf.
- 1 sprig of parsley.
- 1½ tablespoonfuls flour.
- 1½ tablespoonfuls of butter or savory drippings.
- 1 small slice of carrot.
- ½ tablespoonful of salt.
- ½ teaspoonful of pepper.
- 2 quarts boiling water.
Have the butcher cut the bone in several pieces. Put all the ingredients but the flour and butter in a stew-pan and bring to a boil. Set the pan where the liquid will just simmer for six hours, or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours. With the butter, flour and ¼ cup of the clear soup from which the fat has been removed make a brown sauce. To this add the meat and marrow removed from the bone. Heat and serve. The remainder of the liquid in which the meat has been cooked may be used for soup.
HAMBURG STEAK
Take the tough ends of two sirloin steaks and one tablespoonful of kidney suet, run through a food chopper; season with pepper and salt, form into small cakes, dredge lightly with flour, fry quickly, same manner steak is fried, turning frequently. The kidney fat added prevents the Hamburg steak being dry and tasteless. "A tender, juicy broiled steak, flaky baked potatoes, a good cup of coffee and sweet, light, home-made bread, a simple salad or fruit, served to a hungry husband would often prevent his looking for an affinity," said Aunt Sarah to her niece Mary.