Pan-broiled Sirloin Steak Head Lettuce Sliced Bananas
Mashed Potatoes Carrots Thousand Island Dressing Quick Cake Coffee
BETTINA'S RECIPES (All measurements are level) Pan-Broiled Steak (Six portions) 2 lb. sirloin steak an inch and a half thick 1 T-butter ½ t-salt 1 T-parsley 1 T-lemon juice Wipe the meat with a damp cloth. Have a tin pan sizzling hot. Place the meat in the pan and cook directly under the broiling flame. Turn frequently with spoons, as a fork will pierce the meat and allow the juices to escape. A steak an inch and a half thick should be cooked from eight to ten minutes. Place the steak on a hot platter. Sprinkle with salt, lemon juice and parsley. Dot with butter. Serve very hot. Gravy (Six portions) 2 T-drippings from the steak 2 T-flour ½ C-water ½ C-milk ¼ t-salt Pour the drippings from the steak into a pan, add flour and mix well. Allow the flour to brown, add water and milk very slowly to the flour and drippings. Add the salt and allow to cook until the gravy thickens. If there are not two tablespoons of drippings, add sufficient butter to equal the amount. Carrots (Six portions) 6 medium-sized carrots 2 T-butter ½ t-salt ¼ t-pepper Wash and scrape the carrots, cut into two-thirds inch cubes and cook until tender in enough boiling water to cover. (About fifteen minutes.) Drain, add the butter, salt and pepper. Heat thoroughly and serve. Carrots may be scraped and steamed whole or cooked whole in boiling water. Quick Cake (Sixteen pieces) 1/ C-butter 3 1½ C-brown sugar 1 egg ½ C-milk
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