Beefsteak Smothered with Onions

Ingredients

• 1 tablespoon worcestershire sauce
• 9 pounds of beef from the tender side of the round into pieces an inch square
• 1 tablespoon flour to the gravy in the frying pan
• 1 quart boiling water
• 1 teaspoon salt
• 1 pint flour twice
• 5 bttocks
• 2 poiiiuls loan beef fmni tlic shoulder
• 1 pounxi l
• 10 mmutes
• 2 tal
• 1 pmt milk
• half done add 1 teaspoon salt
• 1 heapin<^ teaspoon baking powder
• salt

Directions

1. Broil the steak, place on a hot platter and cover with smothered onions.

2. MEATS. '?5

3. Take 2 poiiiuls loan beef fmni tlic shoulder; chop fine ; soak 1 pounxi l)read crumlis in milk till soft ; mix with the beef Alake the mixture into cakes with the hands, roll in flour and fry in a little hot butter in a skillet for about 10 mmutes. Take out but keep hot. Rub into the pan 2 tal)lespoons flour, add 1 pmt milk, 1 tablespoon Worcestershire sauce, and let boil a few minutes. Pour this over the meat, and bake in the oven till brown.

4. BROWN STEW WITH DU.MPLIXGS.

5. Mrs. Bradrick. Put "^ tablespoons butter in a hot skillet over a good fire ; cut 9 pounds of beef from the tender side of the round into pieces an inch square: dredge thicklv with flour; put in the hot butter, and stir until nicelv browned. Skim the meat out and place in a saucepan Add' 1 tablespoon flour to the gravy in the frying pan, miv and add 1 quart boiling water; stir until it boils, then strain over the meat. Cover the saucepan and simmer 2 hours. When half done add 1 teaspoon salt. Sift 1 pint flour twice with 1 heapin<^ teaspoon baking powder, and \ teaspoon salt: add enough milk fa little over * cup) to make a soft dough. Do not work it much Drop by small spoonfuls over the top of the meat; cover quicklv, pus+i' back the saucepan and simmer 10 mmutes with- out uncovering the stew. Serve at once.

6. CALF'S BRAINS. Prepare as sweetbreads, and parboil. Cut in small pieces, bread and fry. They are often added to other meats m making croquettes.

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.