BEEF THE FAVORITE MEAT

Much of the vigor and force of Americans is attributed to the beef which is so generously included in the American diet. It is the favorite meat of a large percentage of people of every nation because it is easy to secure, is delicious of flavor and, properly cooked, is easily assimilated. The best cuts of beef for broiling are porterhouse, sirloin, and tenderloin steaks. For roasting, the prime ribs are preferred, while for the pot roast the rump, round, chuck, shoulder clod and brisket result in a tender piece of meat of delicious flavor when subject to slow, moist cooking.

WAYS TO SERVE BEEF

DISHCUT

Beef à la mode Round, rump, chuck, and brisket

Beef roast Prime ribs, short ribs, sirloin, Spencer roll, sirloin strip, regular roll

Boiled beef Flank, brisket, short ribs, neck

Corned beef Flank, short ribs, brisket, rump

Spiced beef Flank

Braised brisket with vegetables Lean brisket (boned)

English style flank Lean flank

Glazed ribs with macaroni Lean short ribs

Braised beef with ravioli Top sirloin

Braised sirloin with truffles or rice croquettes Top sirloin larded

Tenderloin with mushrooms Tenderloin

Tenderloin steak, Parisian potatoes Tenderloin steak

Porterhouse steak Porterhouse steak

Minute steak Club steak

Tenderloin steak sautéed with peppers Tenderloin steak

Filet of beef with string beans Larded tenderloin

Hamburg steak Neck, round, rump, clod (ground)

Salisbury steak Neck, round, rump, clod (ground)

English beef soup Shank, neck

Beef soup stock Shank, neck

Beef croquettes or loaf Left-over beef

Beef collops Left-over beef

Beef rissoles Left-over beef

Beefsteak and mushroom pie Flank steak, round steak

Tournedos of beef with olives Tenderloin

Ragout of beef, creole sauce Neck, chuck, shoulder clod, plate

Beef Stew Neck, chuck, shoulder clod, plate

Pot roast of beef Chuck, brisket, round, Spencer roll, neck, shoulder clod

Baked stuffed hanging tenderloin Hanging tenderloin

Baked stuffed flank Flank steak

SAUCES AND GARNISHES FOR BEEF

NAME OF CUTS SAUCE GARNISH VEGETABLES

Shank Mixed vegetable Parsley; jelly Boiled potatoes

Round Maitre d’hotel butter Water cress Mashed potatoes, creamed carrots

Rump Tomato sauce Corn fritters Lyonnaise potatoes

Sirloin Parsley; butter sauce Peas or fried onions Baked potato, sliced tomatoes

Pin bone Melted butter sauce Baked stuffed tomatoes Baked or au gratin potatoes

Porterhouse Mushroom sauce Head lettuce Steamed potatoes, tomatoes

Prime ribs Brown gravy Stewed apricots; parsley Mashed, baked squash

Short ribs Horseradish sauce Radishes Lyonnaise, stewed corn

Flank Dressing; meat gravy Bacon curls; parsley Hashed brown potatoes

Plate Mint sauce Spinach Mashed potatoes, turnips

Brisket Caper sauce Baked onions Potato croquettes

Chuck Brown gravy Currant jelly Boiled potatoes, spinach

Shoulder clod Apple sauce Parsley Browned potatoes

Neck Tomato sauce Grape jelly Creamed potatoes, cucumbers

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