Cannelon , Brown stew, Beef Timbale

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Cannelon , Brown stew, Beef Timbale
By. Hani Masgidi

Cannelon

Put twice through the meat chopper one pound of tough meat, season with a

teaspoonful of salt, a dash of pepper, and, if you like, a little celery

seed or chopped celery top; take this chopped meat into your hands, and

form it into a roll about four inches in diameter and six inches long.

Roll this in a piece of oiled paper, put it in a baking pan, bake in a

quick oven thirty minutes, basting the paper with melted butter three or

four times. When done, remove the paper, dish the cannelon, and pour

around plain tomato sauce.

Brown stew

Cut any left-over pieces of uncooked tough meat into cubes of one inch.

Put a couple of tablespoonfuls of suet into a saucepan; when rendered out,

remove the cracklings. Dust the bits of meat with a tablespoonful of

flour, throw them into the hot suet, and shake until brown.

Draw the meat to one side, and add to the fat in the pan a second tablespoonful of

flour; mix, add one pint of water or stock, stir until boiling, add a

teaspoonful of salt, a bay leaf, slice of onion, a teaspoonful of browning

or kitchen bouquet; cover and simmer gently until the meat is tender,

about an hour and a half.

The proportions given here are for one pound of

beef. This may be served plain, or in a border of rice, or with dumplings.

If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt

and one of baking powder; mix thoroughly and add sufficient milk to just

moisten; drop by spoonfuls over the top of the stew, cover the saucepan

and cook for ten minutes. Do not lift cover during the ten minutes or the

dumplings will fall.

Beef Timbale

Chop fine any left-over tough bits of lean beef. Cook together for a

moment a gill of strained tomatoes and one cup of bread crumbs; add to the

meat, rub to a smooth paste, season with a quarter of a teaspoonful of

celery seed, a half teaspoonful of salt and a dash of pepper; mix, and

then stir in carefully the well-beaten whites of two eggs; fill into

custard cups, stand in a pan of boiling water, and cook in a moderate oven

twenty minutes.

Serve with tomato sauce. This recipe is for one pound of beef.

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