Text 16487, 74 rader
Skriven 2007-06-08 10:22:27 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FLAT IRON STEAKS 70608
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Title: Peppercorn Crusted Flat Iron Steak Salad
 GJ> How many people these days have used a "flat iron", or would even know
 GJ> what it looks like?
 JW> 
 JW> Mom had one when I was a kid. I've used it.

So did my mother.  A couple of them which sat on the top of the wood
stove while being heated, and were used in rotation.  I have also seen
the more sophisticated irons, using glowing coke or charcoal in a
little cage on top of the iron, and one with a kerosene tank and tiny
burner.  The pre-electric Victorians were wonderfully ingenious.
 
 GJ> So what, in fact, is a "flat iron steak"?  (Presumably part of a cow.)
 GJ> A new Canuk invention?
 JW> 
 JW> It's a new name for that cut of beef called shoulder top blade
 JW> steak. It is taken from the shoulder clod just above the shoulder
 JW> blade. It has two halves that are separated by a thin section of
 JW> tough gristle running lengthwise through the meat which can be
 JW> removed. It is well marbled and very tender so it can be grilled or
 JW> broiled without marinating it. Also called petite steak, butler
 JW> steak, book steak.

Thanks.  I can envisage it, although it is very unlikely that any
butcher here would know it by any name other than blade steak.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GYPSY PIE                            [TTT]
 Categories: Game, Pies, Meats
      Yield: 1 Servings
 
      1    Rabbit, 900g dressed weight
      1 tb Salt
    500 g  Blade / stewing steak,
           -without fat or sinew.
      3 tb Flour. plain
    200 g  Bacon, rindless,
           -cut into small pieces.
      1 c  Beef stock
      2 tb Parsley, freshly chopped
    1/8 ts Thyme, dried
    1/4 ts Black pepper
           Pastry, short crust,
           -frozen or home-made.
      1    Egg,
           -beaten.
 
  On the day ahead, cut the rabbit into 5cm/2inch pieces and soak
  overnight with the salt and enough water to cover.
  
  Next day, drain the rabbit, pat dry and put into large plastic bag.
  
  Cut the steak into 2.5cm/1inch cubes. Add to the plastic bag, along
  with the flour, and toss.
  
  Place in a 2 litre pie dish, along with the bacon, beef stock, chopped
  parsley, thyme and pepper. Stir well to mix. Cover with pastry, cut to
  size. Make a slit in the centre. Glaze with a beaten egg, cover and
  cook in a preheated 180^C oven for 3 hours, covering the pastry with
  foil if it looks like burning.
  
  from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by
  KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)