Cannelon , Brown stew, Beef Timbale

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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