Beef or Veal Grillade
1 1/2 to 2 lbs beef or veal round 1/2 inch thick
1 large onion cut in rings
4 tbsp salad oil
3 tbsp flour
1 - This beef dish should be cooked in an hour and a half, and was used as a breakfast dish, served with grits.
2 - Cut the round into pieces about 3 inches square; have oil in iron skillet very hot.
3 - Fry each piece until it is brown, remove from skillet into plate, and make roux with the oil you have used frying meat.
4 - Brown the roux, fry the onions, return meat to skillet, stir well with roux and onions, ad 2 cps boiling water slowly
and serve as soon as meat is tender.
5 - Rapid cooking is necessary to give this dish the proper flavor, and ut requires the all but undivided attention of a good
Serve with grits and hot biscuits.