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Stuffed Flank Steak
Stuffed Flank Steak Serves 4
1 Flank Steak
salt & pepper
water or Bouillion
Stuffing:
5 or 6 slices of bread toasted and
cubed. Saute onions & celery (1 cup each)
in butter (marg.) till tender, add Thyme
and 1 egg to bred - add onions & celery
and 1 Chicken boullion cube in 1 cup
of hot water. Use enough water & Boullion
Back:
to stuffing to make a med dry Consistancy.
Flatten steak, spread dressing thinly,
roll up and tie with a string. Brown
meat well on all sides, add 1/2 cup
water and bake for 2 hrs. put rest of
dressing in pan with meat. 350°
(Bake at)
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# Stuffed Flank Steak
Serves 4
## Ingredients
- 1 flank steak
- Salt & pepper
- Water or bouillon
## Stuffing
- 5 or 6 slices of bread, toasted and cubed
- 1 cup Onions, sautéed
- 1 cup Celery, sautéed
- Butter (or margarine)
- Thyme
- 1 egg
- 1 chicken bouillon cube dissolved in 1 cup hot water
## Instructions
1. Sauté onions and celery in butter (or margarine) until tender.
2. Add thyme and 1 egg to the bread cubes.
3. Add the sautéed onions and celery, and 1 chicken bouillon cube dissolved in 1 cup of hot water.
4. Use enough water and bouillon to make a medium-dry consistency stuffing.
5. Flatten the steak and spread dressing thinly over it.
6. Roll up and tie with a string.
7. Brown meat well on all sides.
8. Add 1/2 cup water and place in pan. Put the rest of the dressing in the pan with the meat.
9. Bake at 350°F for 2 hours. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
Back:
Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
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# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ.