Girl's home manual of cookery, home management, home nursing and laundry

Method. Prepare the meat as for baking, place it in a covered baking tin or crock with water to come half way up the joint, cover and bake in the oven or on top of stove, allowing one-half hour for each pound of meat. During the last part of cooking remove the cover, baste occasionally, and let the water cook away, leaving only that amount required for gravy. Dish the meat on a hot platter, mix flour, salt and pepper (use the same quantities as for all gravy) to a liquid with a little cold water, stir this into the pan and boil the gravy three minutes. Add browning if necessary. Strain before serving. If the meat is very fat, pour off the fat from the top of the gravy before adding the flour to thicken. Vegetables may be cooked with the meat if desired. Beef Stew Cooked in Bean Crock. Poel. shin vot sbeef.. “1/7 small carrot. % cup flour. 1 small onion. Deemrsys. salt: - 2% cups cold water. Y% tsp. pepper. Wipe meat with a damp cloth, cut into two-inch cubes. Mix flour, pepper and salt together and roll the meat in this. Prepare and slice vegetables. Place the meat and vegetables in layers in a bean crock, pour over the water, cover and bake in a moderate oven 4 hours. Serve on a hot dish. Irish Stew. 1%4 lb. lean mutton or lamb (scrag end of neck is suitable). 2 lb. potatoes. 14 tsp. pepper. Zs onions. 2 cups cold water. 2 1% tsp. salt. Prepare meat and cut into neat pieces. Prepare and slice onions. Peel but leave potatoes whole. Put the meat, onions and potatoes in layers in a stew pan, add the seasoning and cold water. Stew in oven or on back of range for 56 GIRLS’ HOME MANUAL 2% hours. Dish meat on a hot dish with potatoes round it., thicken gravy by mashing a potato in it. Chop or Steak Pan Broiled. Directions: (1.) A hot, clear fire is necessary. (2.) Heat the fry pan and put a small piece of the meat fat in it to grease 1h (3.) Wipe and trim the meat, hit it with a wet rolling pin or vegetable masher. This bruises the fibres and makes the meat more tender. Put tough steak through a mincer and make into little cakes and cook as follows: (4.) Put the meat in the pan when it is smoking hot. Turn every few sec- onds with a knife or two spoons. Do not put a fork into the meat as it lets out the juices. (6.) Time. Allow 6 to 8 minutes for thin meat, and from 10 to 12 minutes for thick steak if the meat is desired thoroughly cooked, less if it is preferred rare in the centre. (6.) Serve at once on a hot dish. Put a little butter, pepper and ‘salt over the surface of lean meat, not on chops. As there is no gravy with a broil, serve creamed potatoes and Worcester or tomato sauce with chop or steak. N.B.—If a broiler or gridiron is used, grease and heat the bars, and cook the meat over a hot, clear fire as for pan broiling, turn the broiler every few seconds. Finish and serve as above. Sheep’s kidney, skinned and split in two, wrapped in a slice of bacon, is often broiled. Only the best and most tender meat is broiled as broiling is really roasting on a small scale. Pan Broiled Bacon. Streaky bacon rashers. Cut bacon in thin rashers, remove rind, heat fry pan, put in the bacon, cook gradually until the fat is clear and slightly brown at edges. Serve immediately on a very hot dish. Liver Fried in Bacon Fat. Wash the liver (calf’s liver or sheep’s) in water, cut in slices half an inch thick, dip in flour seasoned with salt and pepper, cook in the smoking hot fat from bacon about ten minutes. Turn once during cooking. Serve bacon and liver on a hot dish with bacon fat. Sheep’s kidney, skinned and split in two, may be fried with bacon. Hamburg Steak. 1 Ib. beefsteak (tough steak may be used). 1 tsp. finely scraped onion. 1% tsp. salt. % tsp. pepper. 1 egg. Remove skin and bone from meat and put through meat chopper, add pepper, salt and onion juice. Mix with a well beaten egg. Make into small,