Beef advice

Beef is an awful lot more revered in the United states than anyplace else in the world. If you sum up all the steaks, burgers and chilis prepared in the world, you would be surprised to find that the United states consumes more or less a quarter of the total.

When buying beef steak you are better shopping from a specialist butcher instead of a self-service store. A proper butcher is likely to stock more cuts than the general food store, he will know the full history of his meat, is likely to have hung it in the right way, and he will be able to give you a few hints on how best too cook it.

Safety in the kitchen

Don't cook if you're affected by alcohol or prescription drugs.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.

Hackbraten (Falscher Has)

	Category	Beef Recipes
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Ingredients And Procedures

250 g Ground pork (a generous 1/2

-lb) 250 g Ground beef (a generous 1/2

-lb) 100 g Plain breadcrumbs (3.5 oz)

2 Eggs

1 Onion, finely chopped

1 Clove garlic, mashed or

-minced 1 bn Parsley, finely chopped

1 pn Sugar

2 tb Lard

1 Onion, sliced

4 To 5 cloves garlic, whole

1/2 Yellow turnip, sliced

-[substitute: carrot] Water for pan gravy Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turnip. Roast at 390 degrees F until the onions turn brown. Then, add a little bit of water. Continue to roast, basting frequently. Add more water as needed. If the crust is getting too dark, cover the top of the meatloaf with aluminum foil. In the olden days, the cook put a clay tile on top of the meatloaf to achieve the same effect. At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may be served immediately, sliced, and topped with the reheated pan juices. Serve with potato salad or green salad [lettuce]. Serves 4. [Note: 'Falscher Has' literally means imitation rabbit. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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<h1>Hackbraten (Falscher Has)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>250 g Ground pork (a generous 1/2 <P>-lb) 250 g Ground beef (a generous 1/2 <P>-lb) 100 g Plain breadcrumbs (3.5 oz) <P>2 Eggs <P>1 Onion, finely chopped <P>1 Clove garlic, mashed or <P>-minced 1 bn Parsley, finely chopped <P>1 pn Sugar <P>2 tb Lard <P>1 Onion, sliced <P>4 To 5 cloves garlic, whole <P>1/2 Yellow turnip, sliced <P>-[substitute: carrot] Water for pan gravy Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turnip. Roast at 390 degrees F until the onions turn brown. Then, add a little bit of water. Continue to roast, basting frequently. Add more water as needed. If the crust is getting too dark, cover the top of the meatloaf with aluminum foil. In the olden days, the cook put a clay tile on top of the meatloaf to achieve the same effect. At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may be served immediately, sliced, and topped with the reheated pan juices. Serve with potato salad or green salad [lettuce]. Serves 4. [Note: 'Falscher Has' literally means imitation rabbit. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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