The 1918 Fanny Farmer Cookbook

sauce:

Melt two tablespoons butter, add two and one−half tablespoons browned flour, then add one

cup Chicken Stock. Season with one tablespoon tomato catsup and salt and pepper.

Noodle Shells. Make noodle mixture , roll as thinly as possible, cut in pieces, and shape

buttered inverted scallop shells. Put in dripping−pan and bake in a slow oven. As mixture

over

bakes

it curls from edges, when cases should be slipped from shells and pressed firmly in insides of

shells to finish cooking and leave an impression of shells. Potato balls served in these shells

make an attractive garnish for broiled fish and meats.

Beefsteak with Oyster Blanket

Wipe a sirloin steak, cut one and one−half inches thick, broil five minutes, and remove to

platter.

Spread with butter and sprinkle with salt and pepper. Clean one pint oysters, cover steak with

same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot

oven, and cook until oysters are plump.

Planked Beefsteak

Wipe, remove superfluous fat, and pan broil seven minutes a porterhouse or cross−cut of the

rump steak cut one and three−fourths inches thick. Butter a plank and arrange a border of

Duchess Potatoes, using three times the recipe, close to edge, using a pastry bag and rose

tube.

Remove steak to plank, put in a hot oven, and bake until steak is cooked and potatoes are

browned. Spread steak with butter, sprinkle with salt, pepper, and finely chopped parsley.

Garnish top of steak with sautéd mushroom caps, and put around steak at equal distances

halves of small tomatoes sautéd in butter, and on top of each tomato a circular slice of

cucumber.

Broiled Fillets of Beef

Slices cut from the tenderloin are called sliced fillets of beef. Wipe sliced fillets, place in

greased

broiler, and broil four or five minutes over a clear fire. These may be served with

Ma&lcirc;tre

d’Hôtel Butter or Mushroom Sauce.

Cutlets of Tenderloin with Chestnut Purée

Chapter XII − BEEF

239