This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 pounds bottom round beef 6 tablespoonfuls flour 1 1/2 teaspoonfuls curry powder 6 tablespoonfuls beef drippings i cupful sliced onion 3 cupfuls beef stock 1 1/2 tablespoonfuls vinegar 1 1/2 teaspoonfuls salt 1/4 cupful grape juice
Cut the meat in two-inch cubes and roll in the flour and curry until well mixed. Melt the drippings in a frying pan, add the onion and cook till yellowed, then brown the meat. Add any remaining flour, toss about, turn in the stock, let boil up once, transfer to a casserole, cover and cook slowly for two and one-half hours. Season. Add the vinegar and grape juice just before serving.
I pint dried lima beans
1/8 teaspoonful soda
1 pound stew beef - chuck or round 1 1/2 teaspoonfuls salt Few grains mace Boiling water
1/8 teaspoonful pepper
1 cupful stewed tomatoes
3 tablespoonfuls flour
Soak the beans over night, drain, cover with fresh boiling water, add the soda and parboil. Drain again. Cut the beef in inch cubes, brown it with the onions in the drippings and roll in the flour and seasoning. Place in a casserole in layers with the beans and tomatoes alternating. Barely cover with boiling water and cook two and one-half hours in a slow oven, replenishing the water if necessary.
Casserole of Lima Beans and Beef.
Trim off the superfluous fat. With some of the fat rub the broiler; and then broil the steak over a clear fire, turning every ten seconds for the first minute, to sear the surface so that the juices will not escape. After this turn occasionally until well-cooked on both sides. Steak cut one inch thick will take from five to six minutes, if liked rare, and from eight to ten minutes if well done. Remove to a hot platter, spread sparingly with butter, or oleomargarine, and sprinkle with salt and pepper.
Wipe the steak with a damp cloth. Heat a frying pan smoking hot, place the steak in it, and turn at once, so that it will be seared all over. Turn every few seconds until done - five to six minutes for a steak one inch thick, when desired rare; from eight to ten if well done. Sprinkle with salt and pepper, spread with bits of butter or oleomargarine and set in the oven to become hot. A very little hot water may be added to the drippings in the pan, allowed to boil, and be poured around the steak.
Wipe, remove extra fat and pan-broil a boned porterhouse, or short rump steak, cut one and one-half inches thick, for seven minutes. Then place on a buttered plank and surround with Duchess potatoes put through a pastry bag and tube, brush this over with beaten egg, diluted with milk, and place in the oven to brown.