Page:Lavine - Recipes Tried and True.djvu/32



Brisket of beef is best for this purpose. Put meat in boiling salt water and cook until very tender. Serve with horseradish sauce.

Use either fresh beef tongue or small calves tongue. Place in cold water for a couple of hours. Then add enough water to cover it, adding salt. Cook till tender. Run a fork through thickest part to tell when tender. Cut off the skin, cut in slices, sprinkle with salt and add sweet and sour sauce.


 * 1 onion,

1 pint cold cooked lamb,

1 tablespoon butter,

2 tablespoons flour,

2 cold cooked carrots diced,

1 pint water,

¼ teaspoon celery salt, paprika and kitchen bouquet,

Can green peas.

Melt butter, brown onion, add lamb cut in dice free from fat and bone. When well seared, turn into casserole. Brown butter, flour; add water. When smooth add seasoning, pour over lamb. Add carrots and cook in slow oven ½ hour. Add peas and cook fifteen minutes longer.

A good way of cooking a cheap cut of steak. Cut up two pounds of round steak in pieces about two inches square. Put in casserole with 1 can tomatoes, one small onion, salt, red and black pepper, one bay leaf and cook very slowly in moderate oven two and one-half hours. Keep well covered. Sliced carrots and potatoes may be added one hour before serving. Garnish with parsley.