Swiss Steak with Peas.
Get a round steak about 1 inch thick. Knead in as much flour as it will hold, fry in butter, add sliced onion and season to taste. Then pour over it 1 can of peas and let simmer about 10 minutes.—Olga T. Bohnsack.
Sour Beef Tongue.
Boil tongue the day before wishing to serve. When done, skin, then put back into liquid until ready to make the following gravy: 2 cups of the liquid, 2 tablespoons butter, 1 tablespoon flour, 8 ginger snaps, lemon or vinegar to taste, ½ cup claret wine, sugar to taste, ½ package raisins, 1 bay leaf. Slice tongue, pour gravy over it and serve.—Mrs. W. C. Pfister.
Beef Tongue with Vegetables.
Boil a salted beef tongue until almost tender. Remove skin and all fat, and allow to stand in liquid. In 2 good sized tablespoons butter, brown 2 carrots, 1 onion, 1 large potato, 1 turnip, all cut into pieces; add a bay leaf, a few sprigs of parsley. Brown until tender, then add a quart of the stock, put the tongue in it, place in oven in a covered pan, and allow to roast 2 hours, turning the tongue once. After 2 hours, rub the vegetables through a colander, add a tablespoon flour, rubbed smooth with a cup of tomato juice, salt and pepper to taste, a little Worcestershire sauce. Allow all to boil up and serve on tongue, which has been cut into slices.—Johanna Kretchmer.
Head Cheese.
Two pounds pork shoulder, 2 pork shanks, 2 pounds veal; boil pork and veal separately until well done, then take out and when partly cool, cut into small pieces; strain the water in which both the veal and pork was boiled, add it to the meat; flavor with onion, pepper and salt, and if it is liked sour, add vinegar to suit taste; let it come to a good boil; set away to cool.—Mrs. H. W. Bruedigam.
