Energy Value Of Meat

See Table, under names of meat, as Beef - Mutton -Lamb - Bacon - Ham, etc.

See Table, page 64, for energy value of other ingredients.

To Broil Steak

Wipe, trim off the superfluous fat and remove a little of the bone. Save the flank ends for broiled meat cakes. Heat and grease the broiler with some of the fat. Place meat in broiler with fat edge next to handle and broil over a clear fire, turning every ten seconds for the first minute, holding broiler near the coals that the surface may be well seared, thus preventing escape of juices; then cook at lower temperature, holding the broiler higher.

Steak cut one inch thick will take five minutes if liked rare, and eight minutes if well done; one and one-half inch thick, eight to ten minutes. Serve on a hot platter and season with butter, salt and pepper, or with Maitre d'Hotel Butter.

Note

Steak should be cut at least one inch thick; many prefer it much thicker. The most tender steaks are tenderloin, sirloin and cross-cut of rump. Sirloin, porterhouse (a thick slice of sirloin with tenderloin attached), cross-cut of the rump and top of the round are all good steaks. The top of round is solid meat and a cheap steak; is tender if cut from animal of right age and is the second or third cut from top of round.

Maitre D'Hotel Butter, 443 Calories

¼ cup butter. ½ teaspoon salt. ½ saltspoon pepper.

1 tablespoon chopped parsley. 1 tablespoon lemon juice.

Bub the butter to a cream; add salt, pepper, parsley and lemon juice. Spread on hot beefsteak.

Pan-Broiled Beef Cakes

Use steak from upper part of round, and with a small piece of suet put all through a meat chopper; without seasoning, shape into small, flat, circular cakes. Into saute pan put a little beef fat, when smoking hot, put in the cakes and cook a few moments on each side and turn; it will take about live minutes to cook them. Season well with salt, pepper and butter, and serve on hot platter. Do not add salt before cooking, as it toughens the meat.

Scraped Beef

See " Beef Preparations " for recipe. Page 217.

Mutton Chops Broiled

Cut away the tough outside skin, trim off a part of the fat. Broil same as steak - that is, close to the glowing coals - for about one minute, turning every ten seconds, then cook at a lower temperature, holding the broiler higher. Will take four or six minutes for a chop one inch thick. Mutton, like beef, should be served rare. Season chops with salt and pepper, but not with butter, as the meat is rich and fat and does not require it.

Lamb Chops Broiled

Prepare and broil same as for mutton chops, except that they are to be well done instead of rare, to accomplish this about three minutes longer cooking will be required; for a chop one inch thick, from eight to ten minutes.

French Chops

Trim a chop until there is nothing left but the round muscle at the thick end, with a little fat about it. Cut away all the meat from the bone, which will then look like a handle with a meat morsel at one end. Broil, and serve on hot platter with paper handles on chops, and garnished with parsley and peas.