A profitable way to obtain a fillet is to buy a large cut of the sirloin, remove the tenderloin, and have the top cut into two or more roasting pieces. Beef will keep for some time, and the butcher will hold it until called for. In this way it will cost twenty-two to twenty-five cents per pound, while, if bought by itself, it would be from eighty cents to one dollar per pound.
For a moderate sized family it may seem too much beef to buy at one time; but it is the one kind of meat that can be served very often, and there is no waste. It is good hot or cold, warmed over or hashed. The suet is the best fat for frying purposes, and the bones make good soup. Part of the sirloin piece can be cut into steaks, and one of the roasting pieces rolled to give variety. The flank can be made into Hamburg steaks, or into soup. If judiciously cut there will be little left over to cook again.
Roasted and braised beef are both quite as good cold as hot, and in summer are sometimes preferable cold. Serve with cold beef a vegetable salad when it is used for dinner. Make the salad of string beans, asparagus, or a macedoine of vegetables. For a supper dish, the rolled rib roast can be made very attractive by garnishing it with aspic jelly cut into fancy forms. Place a large star of the jelly on top, and small timbale forms of jellied vegetables, and broken jelly on the dish around the meat; or a simpler garnishing can be made with lettuce leaves, tomatoes stuffed with mayonnaise, or celery, etc. Use lettuce with any of the salads. Have a fancy skewer stuck in the side.
ROLLED RIB ROAST OF BEEF GARNISHED WITH POTATOES ROASTED IX SAME DISH WITH THE BEEF. FANCY SKEWER GARNISHED WITH SLICES OF TURNIP AND CARROT, RUN INTO THE SIDE TO HOLD IT TOGETHER. (SEE PAGE 146).
Spread in a baking dish alternate layers of bread-crumbs, meat chopped very fine, a sprinkling of chopped parsley and onion, pepper and salt. When the dish is nearly full, pour over enough white sauce to moisten it well; cover with crumbs and bits of butter. Set in oven until browned. Soup stock or tomatoes may also be used for moistening a scallop. If uncooked meat is used, it will require longer cooking (one hour in slow oven), and more liquid used, so that it will not get too dry. The coarse ends of steak can be utilized in this way. A scallop made of raw meat and tomatoes makes a good luncheon dish.