COLD ROAST BEEF
Roasted and braised beef are both quite as good cold as hot, and in summer are sometimes preferable cold. Serve with cold beef a vegetable salad when it is used for dinner. Make the salad of string beans, asparagus, or a macédoine of vegetables. For a supper dish, the rolled rib roast can be made very attractive by garnishing it with aspic jelly cut into fancy forms. Place a large star of the jelly on top, and small timbale forms of jellied vegetables, and broken jelly on the dish around the meat; or a simpler garnishing can be made with lettuce leaves, tomatoes stuffed with mayonnaise, or celery, etc. Use lettuce with any of the salads. Have a fancy skewer stuck in the side.
SCALLOPED MEAT
Spread in a baking dish alternate layers of bread-crumbs, meat chopped very fine, a sprinkling of chopped parsley and onion, pepper and salt. When the dish is nearly full, pour over enough white sauce to moisten it well; cover with crumbs and bits of butter. Set in oven until browned. Soup stock or tomatoes may also be used for moistening a scallop. If uncooked meat is used, it will require longer cooking (one hour in slow oven), and more liquid used, so that it will not get too dry. The coarse ends of steak can be utilized in this way. A scallop made of raw meat and tomatoes makes a good luncheon dish.
HAMBURG STEAKS
Chop one pound of lean raw meat very fine, remove all the fiber possible. To the mince add
- ½ tablespoonful of onion juice.
- ½ teaspoonful salt.
- ¼ teaspoonful pepper.
- Dash of nutmeg.
- 1 egg.
Form it into small balls, and flatten; dredge them with flour, and sauté them in butter. Place them on a hot dish, and spread with maître d’hôtel butter; or make a thick brown sauce by adding a tablespoonful of flour to the butter used in the sauté pan. Let it brown; then add slowly a little soup stock. Season with salt and pepper, and lemon juice, or Worcestershire sauce. Drop a teaspoonful of sauce on each cake without spreading it. Garnish with water-cresses. These steaks can be made from the end pieces of steaks, or from the round.
When made for invalids, the best meat is used. They are seasoned only with salt and pepper, and broiled just enough to be thoroughly heated. Another way to serve them is to make them the size of English muffins; on the upper side make a depression or hollow, broil or sauté them, and place them on a baking dish; spread them with maître d’hôtel butter, and drop an egg in the hollow top of each one. Put them in the oven just long enough to set the white of the egg. Place a dash of pepper on the center of the yolk, and serve at once very hot.