U. S. Department of Agriculture epub Meat Dishes at Low Cost (Classic Reprint)

Excerpt from Meat Dishes at Low CostFor Swiss steak select a fairly thick piece of beef from the chuck, rump, or round, or a slice of veal. Season the meat with salt and pepper, sprinkle generously with flour, and pound thoroughly. The pounding helps to make the meat tender, and the flour absorbs the juice. Cut the steak into individual portions and brown in suet or other fat in a heavy skillet or kettle. Then add canned or sliced tomatoes, or water enough to cover. Partly cover with a lid, and simmer for to 2 hours, or until the meat is tender enough to be cut with a fork. There should be plenty of good gravy to serve over the meat.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.