Domestic and economical cookery recipes

Meat for stewing should be placed in a stewpan with enough hot water to cover it, and allowed to simmer gently until tender, and as soon as it is tender it should be removed from the pan or the pan drawn off the gas, and the meat re-heated before serving, or it will beccome tough, flavourless, and very indigestible. Time allowed for stewing meat depends upon the kind of meat to be stewed. Very tough meat will sometimes take over four hours before it is tender. No. 134. BRAISING MEAT When a braising pan is not used, meat may be braised in an ordinary stewpan in the following manner : — Place a layer of sliced vegetables, carrots, turnips, onions, tomatoes, and celery, using a small proportion of each, and a sprig of parsley, thyme, and marjoram, and two bay leaves at the bottom of the stewpan. Over these place the meat, and add sufficient good stock to come half way up the meat, then simmer very gently until the meat is tender. Then place the meat in the oven upon a baking sheet and let it brown nicely. .Strain the stock and reduce it to a glase, by boiling it rapidly. Wine may be added to the stock if liked. Serve the meat upon a hot dish with the glaze poured over. BEEF. (Joints of an Ox.) An ox is generally divided into the following joints : 1. Head, or cheeks 2. Neck 3. Clod 4. Shin 5. Leg of mutton piece 6. Chuck rib (3 ribs) 7. Middle rib (4 rib3) 8. Fore rib (5 ribs) 9. Brisket 10. Sirloin 11. Thin Hank 12. Bump 13. Aitch bone 14. Buttock, or round 15. Mouse round 16. Veiny piece 17. Thick flank 18. Leg No. 135. SIRLOIN AND RIBS. The sirloin and ribs are generally roasted and served with Yorkshire pudding and finely grated horse-raddish. No. 136. RUMP OF BEEF. May be cooked and served like sirloin, or it may be salted and boiled and served with carrots, turnips, or parsnips, nicely mashed or plain ; and also suet dumplings. Sometimes it is stewed, and it may also be braised. No. 137. AITCH BONE AND ROUND OF BEEF. May be salted and boiled, and served with same accompaniments as for boiled rump of beef, or they may be roasted. No. 138. BRISKET, SHIN, CLOD, AND SHOULDER OF BEEF. These joints are all most suitable for stewing. No. 139. THICK & THIN FLANK OF BEEF. These are generally salted and boiled, and served with vegetables, etc., as for round and aitch bone. A sheep is usually divided into the following joints : — MUTTON. (Joints of a Sheep.) 1. Leg 2. Best end of loin 3. Chump end of loin 4. Best end of neck 5. Scrag end of neck 6. Shoulder and blade bone 7. Breast 8. Saddle (the two loins undivided 9. Chine (two sides of neck undivided) No. 140. LEG OF MUTTON. May be roasted, baked, or boiled. When roasted it should be served with red currant jelly, tomato, mushroom, or piquant sauce, also potatoes, and any green vegetables. Sometimes it is served with cooked macaroni, prepared as for macaroni cheese, or plainly boiled with milk. Boiled leg of mutton is served with caper sauce, potatoes, carrots and turnips. The carrots and turnips should be cooked with the meat, and may afterwards be mashed with a little pepper, salt, and butter, or served plainly round the dish. No. 141. HAUNCH, LOIN, & SADDLE OF MUTTON. Should be roasted or baked, and served with the same accompaniments as for roast leg of mutton. No. 142. SHOULDER OF MUTTON.