Another popular way to extend the flavor of meat over a large amount of food is by the use of stuffing. As it is impossible to introduce much stuffing into some pieces of meat even if the meat is cut to make a pocket for it, it is often well to prepare more than can be put into the meat and to cook the remainder in the pan beside the meat. Some cooks cover the extra stuffing with buttered paper while it is cooking and baste it at intervals. MOCK DUCK Mock duck is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions, butter, chopped suet or dripping, salt, pepper, and a little sage, if the flavor is relished. The steak is then rolled around the stuffing and tied with a string in several places. If the steak seems tough, the roll is steamed or stewed until tender before roasting in the oven until brown. Or it may be cooked in a casserole or other covered dish, in which case a cupful or more of water or soup-stock should be poured around the meat. Mock duck is excellent served with currant or other acid jelly. VEAL OR BEEF BIRDS A popular dish known as veal or beef birds or by a variety of special names is made by taking small pieces of meat, each just large enough for an individual serving, and preparing them in the same way as the mock duck is prepared. Sometimes variety is introduced by seasoning the stuffing with chopped olives or tomato. Many cooks prepare their "birds" by browning in a little fat, then adding a little water, covering closely and simmering until tender. UTILIZING THE CHEAPER CUTS OF MEAT When the housekeeper attempts to reduce her meat bill by using the less expensive cuts, she commonly has two difficulties to contend with--toughness and lack of flavor. It has been shown how prolonged cooking softens the connective tissues of the meat. Pounding the meat and chopping it are also employed with tough cuts, as they help to break the muscle fibers. As for flavor, the natural flavor of meat even in the least desirable cuts may be developed by careful cooking, notably by browning the surface, and other flavors may be given by the addition of vegetables and seasoning with condiments of various kinds. CHAPTER XIV RECIPES FOR MEAT DISHES Prolonged Cooking at Low Heat--Stewed Shin of Beef--Boiled Beef with Horseradish Sauce--Stuffed Heart--Braised Beef, Pot Roast, and Beef a la Mode--Hungarian Goulash--Casserole Cookery--Meat Cooked with Vinegar--Sour Beef--Sour Beefsteak--Pounded Meat--Farmer Stew--Spanish Beefsteak--Chopped Meat--Savory Rolls--Developing Flavor of Meat--Retaining Natural Flavor--Round Steak on Biscuits--Flavor of Browned Meat or Fat--Salt Pork with Milk Gravy--"Salt-Fish Dinner"--Sauces--Mock Venison. PROLONGED COOKING AT LOW HEAT