Devilled Steak

Steamed Potatoes String Beans - Butter Sauce

Fruit Cream Cake

Devilled Steak

Melt 2 T butter in a frying pan, slice one onion into it and saute gently until golden brown in color, then remove from the butter. Cut 1 flank steak into pieces 3 inches long, and 2 inches wide, dredge them lightly in 2 T flour, and saute in the butter until well browned. Remove the meat from the frying pan, add 1 t salt, 1/2 t pepper, 1/8 t paprika, 1 t mustard, 3 t vinegar, and the flour remaining after dredging the pieces of meat. Mix all together and add 2 c boiling water. Replace the steak in the pan, cover closely, and simmer gently 1 h or until the steak is tender. Dish onto a hot platter and pour the gravy around it.

Steamed Potatoes

Wash and scrape 6 medium sized potatoes, place in a steamer, set over the meat, cover closely and steam until tender, about 1 h.

String Beans

Break off the ends from the string beans, removing all the strings at the same time, then break into 1 inch lengths. Wash well, cover with cold water, and bring quickly to the boiling point. Drain, cover with hot water, adding 1 t salt for each quart of water, boil gently until tender, 40 to 60 m. The first quick boiling and draining removes the strong flavor string beans often have, and hence a more delicate flavor results. Use just enough water to keep from burning. Drain, add 2 T butter for 1 quart of beans, dash of pepper, shake well in the pan, and serve at once.

Fruit Cream

Make a soft custard and pour it over fresh fruit. Let stand until ice cold, then serve with a meringue or whipped cream.

Soft Custard

Scald 2 c milk to which have been added 1/3 c sugar, and 1/4 t salt. Beat 3 egg yolks slightly and add to the hot milk, first thinning and heating the egg gradually by adding a little of the hot milk to it. Cook over hot water, stirring constantly, until the mixture coats the spoon.

Note

If custard cooks too long and consequently curdles, pour it at once into a cold bowl and beat vigorously, preferably with a Dover egg beater. This will often bring back the custard to its original smoothness.

Preparing The Meal

About 1 1/2 h before dinner time prepare the meat for the devilled steak and start to cooking. Wash and scrape the potatoes and set over the meat to steam. Then wash and break up the beans and cook.

Ten m before the dinner is done, cut the bread and butter and set on the table, serve the dessert, made immediately after lunch and chilled, and place on a side table. Drain the string beans, season with butter and pepper and pour into a hot serving dish, take up the potatoes, and put the meat on a hot platter, pouring the gravy around it. Serve the dinner.