Pot Roast

When beef is similarly prepared (without the strips of fat and vegetables) and cooked in thickened water, it is called Pot Roast.

Cost of preparing Home Recipe of Beef a la Mode:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the Meat, while your partner prepares the Vegetables. Follow each paragraph closely.

See Recipe on Front Page.

Wipe the meat. See FIGURE 1. Gash it in 4 places.

Cut the suet into 6 thin strips.

Lay 4 of the suet strips in the gashes. See FIGURE 2.

Tie securely with a string.

Dredge the piece of meat with Hour, salt and pepper.

Put the piece of meat into the frying pan with the remaining suet. See FIGURE 3.

Brown the meat on all sides in the frying pan.

Put the browned piece of meat into a saucepan. Pour 3/4 cup of boiling water into the frying pan; add this to the saucepan containing the meat. See FIGURE 4.

Cover saucepan; cook slowly. See FIGURE 5. Pass it to your partner. You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

FIGURE 5.

Home Recipes

Chicken Stew

Dress, clean and cut up a fowl, and put into a stew pan. Cover with boiling water and cook gently until tender; after the first hour of cooking add 2 teaspoons salt, 1/8s teaspoon pepper, bit of bay leaf, sprig of parsley, and a slice of onion, if liked. Thicken stock with flour mixed with cold water.

Curried Chicken may be made by adding 1 tablespoon curry to the sauce.

Chicken Pie

Put stewed chicken in a baking dish, cover with short cake dough, omitting sugar, and bake until done.

Boiled Lamb Or Mutton

Wipe meat, cover with boiling water, simmer three hours. Serve with caper sauce, boiled turnips or cauliflower or spinach and potatoes.

Lamb, Creole Style

2 tablespoons butter.

1 tablespoon finely chopped onion.

1 tablespoon finely chopped green pepper.

1 cup broth. 1/2 cup tomato puree. 1/2 teaspoon salt.

Cook first three ingredients, add broth, tomato and seasonings. Reheat boiled lamb in sauce. Serve with boiled rice.

Blanquette Of Veal

Wipe meat. Cut veal into small pieces. Put into a stew pan, cover with water, add carrots cut into strips, onion cut into eighths, sprigs of parsley and cloves, bit of bay leaf and pepper corns tied in a bit of cheese cloth. Cover and let simmer until meat is tender. Thicken stock by adding 1 cup of thick white sauce. A yolk of egg and 1 tablespoon lemon juice may be added just before serving.

Veal Stew

Veal may be stewed according to recipe for Stewed Chicken.

Veal Pie

Veal pie may be made according to recipe for Chicken Pie.

Questions

1. Name the cuts of meat in a beef creature.

2. Name four tough cuts.

3. Name three tender cuts.

4. Name two ways of preparing tough cuts.

5. Name two ways of preparing tender cuts.

6. Give the directions for roasting meat.

7. Why intense heat at first?

8. Why reduce heat later?

9. How would you prepare the Gravy?

10. From what animals are meats derived?

11. What are the chief food values of meat?

12. How may you judge good meat?

13. What are the prices of the different cuts of meat?

14. About how much meat for braizing is needed to serve six people?

15. Give general rules for braizing meat.

Suggestions For Home Application

Methods Of Cooking Meat

ROASTING is cooking by exposure to direct action of dry heat on a spit or in an oven.

The object of roasting is to retain the juices and develop a special flavor. The tender cuts of meat should be selected for roasting - the choicest cuts being the sirloin, rump, rib, etc., of beef; the loin, leg and shoulder of lamb, mutton or veal; the chine and rib of pork. Chicken, turkeys, geese, ducks, etc., are used for roasting.

General Directions

Wipe the meat with a damp cloth. Dredge with flour, pepper and salt on all sides. Put pieces of fat on the meat and in the pan (melted fat may be used). Place meat on a rack in the pan. Put into a hot oven. The heat of the oven should be intense at first until the surfaces are seared (about 10 minutes) and then the heat should be reduced and water added to cover the bottom of pan.

The meat should either be covered closely or basted frequently with equal quantities of fat drippings and water. After the last basting, sprinkle with salt and pepper. Place meat on a hot platter and garnish.

Gravy

Pour fat from pan, allow 2 tablespoonfuls of fat to 3 tablespoonfuls flour for each cup of gravy. Put fat in the pan, add the flour and stir over a hot fire until well browned, add the boiling water or stock, boil 3 minutes, season to taste with salt and pepper and strain.