Home Recipes

White Sauce

2 Tablespoons Flour. 2 Tablespoons Water. 1 1/2 Cups Milk.

1/4 Teaspoon Salt.

Few Grains Pepper.

Heat the milk in a double boiler or in a saucepan over a low fire. Mix the flour and water until smooth, add more cold water until thin enough to pour. Pour into the hot milk while stirring it constantly until mixture is thickened.

Methods Of Cooking Meats

BRAIZING is the cooking of meat with a small amount of water in the oven in a tightly covered pan or kettle. It is a combination of stewing and baking meat. The meat should be cooked in an oven at a low temperature for a long time; by so doing tough pieces of meat become tender.

Rolled Flank Of Beef Or Rolled Round Of Beef

Flank Steak, or 1 Pound of Thinly Cut Round Steak. 2 or 3 Small Pieces Suet.

1 Onion.

1/4 Cup Carrot, Cubed.

2 Cups Stock or Water.

Wipe the meat, trim the edges, pound on both sides, spread with stuffing, roll and tie. Sprinkle the roll with salt and pepper, dredge with flour and brown on all sides in hot drippings, and lay it on the onion and carrot in a pan with the suet on top. Pour the water or stock into the pan. Cover tightly and cook slowly in the oven or on top of the stove.

For round steak, cook slowly, covered, for 1 hour, or more in moderate oven.

For flank steak, cook slowly, covered for 3 hours or more, or until tender.

Serve with brown gravy made by thickening the liquid in the pan.

Individual rolls may be made.

The above is sometimes called Mock Duck.

Questions

1. From what animal do we get veal?

2. How should veal be cooked?

3. What cut would you select for veal birds? Why?

4. How would you prepare veal birds?

5. Could beef be used in the same way?

6. What is meant by Braizing?

7. Under what food principle do meats come?

8. What is their function in the body?

9. Name two light meats.

10. Name two dark meats.

11. How should immature meat be cooked?

12. How may mature meat be cooked?

13. What is meant by white stock?

14. What is meant by brown stock?

15. How would you remove a course?

16. How would you pass a dish?

17. How would you refill the glasses with water?

Suggestions For Home Application

As previously stated, the tender cuts are located along the back bone, between the shoulder and hip joints. These are less in number than the tougher cuts and therefore command higher prices. While the tender cuts are the choicest and require less cooking than the tougher cuts, they do not rank higher in nutritive value. If the tougher cuts are cooked a long time to render them tender, they require longer time for complete digestion. This is no tax on the digestive organs of a healthy person. If digestion is weak, the tougher cuts may be forced through a food chopper and then cooked slightly, when they will be even more easily digested than the larger, tender pieces of meat. The fine subdivision of any food renders it more easy of digestion, because the digestive fluids can attack every particle of the food more easily and change it to the necessary soluble state for absorption.

On a foregoing page will be found a diagram of the beef creature, showing the different cuts of meat. On another page will be found the best methods for their preparation.

It is a good plan to visit a local meat market and become acquainted with the different cuts - and report on the observations and conclusions drawn from such a visit.

Most of the internal organs of the beef creature are also used for food, and as a rule sell at a lower price than even the cheaper cuts; the tongue is boiled and served hot or cold; the heart is stuffed and baked in a slow oven; the kidneys are used in stews; the inner lining of the cow's stomach, called tripe, is fried; the liver is fried and served with bacon; the thymus gland of the calf, called sweet breads, is boiled and served in white sauce as a great delicacy, and even the brains are utilized as food, although not very generally liked.

Below are a few directions for preparing some of these organs that you may wish to use at home:

Boiled Tongue

Wash thoroughly and if salty soak several hours in cold water. Put in kettle, cover with cold water and bring slowly to boiling point. Boil five minutes, remove scum and cook at a lower temperature until tender. Cool slightly in water in which it was cooked, then take from water and remove skin. It is served hot as meat dish for dinner; sliced cold for luncheon; or it may be ground, mixed with salad dressing and nuts and used for filling for sandwiches.

BAKED CALF'S HEART.

Calf's heart is preferable to beef heart, because it is more tender and has a more delicate flavor.

Wash the heart, remove veins, arteries and clotted blood. Stuff with a good poultry dressing and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small deep baking pan, half cover it with boiling water, cover closely and bake slowly two hours, basting every fifteen minutes. Add more water if necessary. Remove heart from pan, and make a brown sauce of the liquor in the pan. Season to taste with salt and pepper and pour around the heart before serving.