- 4 to 5 lbs. rump of beef
- 1 lb. spaghetti
- 2 qts. canned tomatoes
- ¼ lb. beef suet
- 1 large onion
- 1 large green pepper
- Grated American cheese
- 2 slices of bacon
- 3 bay leaves
- 6 cloves
- 2 cloves of garlic
- 1 c. hot water
- salt and pepper
Cut the suet and bacon fine and fry. Add the onion, garlic and green pepper chopped quite fine and fry. When beginning to brown, add the meat, turning it so that it will be well browned on all sides. Then add the hot water, tomatoes and the seasoning. Simmer gently for three hours, add 2 tsp. salt and a quarter tsp. pepper at the end of an hour and a half. Half an hour before the meat is finished, boil the spaghetti till tender, drain it and put it into the sauce surrounding the meat. Let cook 10 minutes. For serving, put the meat on a platter and the sauce in a dish, grating American cheese thickly over the top.
ROLLED FLANK STEAK
Serves 5. Preparation 1 hour.
- 1 flank steak (2 pounds)
- 1 cup bread dressing
Wipe steak. Score across grain with sharp knife. Rub with flour and brown; sprinkle with salt and pepper. Spread one side with bread dressing, well seasoned. Roll up and fasten with skewers or tie with a cord. Place in a casserole, add one-fourth cup boiling water and let bake slowly until tender. Slice and serve with the gravy.
ROAST SHOULDER OF MUTTON
Serves 5. Preparation 3 hours.
- Five-pound shoulder roast
- Salt, garlic, pepper and flour
Wipe meat. Sear quickly to seal in juices. Sprinkle with salt and pepper. Cut garlic in two pieces and place on meat. Dredge both meat and bottom of pan with flour. Place roast on rack in roasting pan, and add hot water. Place in hot oven and baste every fifteen minutes. Lower gas after the first twenty minutes’ cooking, and cook slowly until tender. Keep meat covered and about three-fourths pint of water in the pan, as the steaming will help make the meat tender. Cook at low temperature.