Pan Broiled Meats

Select only the tender cuts of meat. Heat a heavy frying pan very hot. Do not add fat; that on the meat is sufficient. Turn every 2 minutes until cooked. Place on a hot platter, pour over a little melted butter and season with salt and pepper.

Planked Steak

The meat is broiled just enough to sear the surface then placed in the center of a well-heated, slightly buttered plank. Mashed potatoes, vegetables, etc., must be prepared before the steak is broiled. Make a border on the edge of the plank of mashed potatoes forced through a pastry bag with a star tube, or arrange potatoes with a spoon. Brush potato with beaten egg. Place vegetables inside the potato border around the steak. Boiled onions, cauliflower, stuffed tomatoes or peppers, asparagus tips, almost any vetegable is suitable. Place in a very hot oven until the potatoes are a golden brown and the steak has finished cooking. Chopped meat may be shaped like a steak, broiled and cooked on a plank. Put bananas cut in thirds lengthwise over the top of the meat and garnish as for steak.

Stuffed Steak

1 flank steak.

1 cup soft bread crumbs.

1/2 teaspoon salt.

1/2 teaspoon sage.

1/8 teaspoon pepper.

2 tablespoons grated onion.

Mix crumbs and seasonings with 1/4 cup of melted butter or substitute. Place dressing in center of steak, roll and tie or skewer in shape. Dredge with flour, place a few strips of bacon or salt pork over the top and place in a moderately hot oven; baste several times. Serve with a brown gravy, to which a few dried mushrooms have been added; or serve with a horseradish sauce.

Broiled Flank Steak

Purchase a flank steak. Place a few strips of thinly sliced bacon over it, then roll up like a jelly roll and tie firmly every 2 inches. Cut into slices about an inch thick, so that each slice will be tied in the center. Broil on each side about 4 minutes in a hot broiler, then finish in a hot oven. Garnish with banana fritters or sauted bananas.

Pounded Round Steak

Wipe meat with a damp cloth. Cut into portions for individual service. With a wooden potato masher pound a tablespoonful or more of flour into each portion. The pounding breaks the tough connective tissue and the flour absorbs the juices. Cook in a hot frying pan in beef drippings.

Pot Roast

This method of cooking meat is for the less tender cuts. It is really a type of braising, only a heavy, closely covered kettle is used on top of the stove instead of using the oven. Wipe meat and dredge with flour. Heat the kettle thoroughly, add 2 or more tablespoonfuls of drippings; some of the beef suet may be rendered for this purpose.

Sear the entire surface of meat until crust is formed. Set a small wire rack on the bottom of the kettle, place the meat on the rack, add 1 cup of boiling water and cook under the boiling point for 3 or 4 hours or until meat is tender, about 40 minutes for each pound. When half cooked season with salt, pepper and an onion may be added or a bit of bay leaf and 2 or 3 whole cloves. Remove meat to a hot platter. If any liquor remains pour off. Add 2 tablespoons of drippings to the kettle, add 2 tablespoons of flour, cook until brown, then add 2 cups of liquid; that which was left from the roast, and enough stock or water to make the required amount. Season with pepper, salt and a teaspoonful of kitchen bouquet, a liquid for seasoning and giving gravies and sauces a rich color.