‘TIMES Beef with bone .. .. 15 mins. per lb.+ 15 mins. Beef without bone oh DO oS 33 4 BO 5; Lamb and Mutton ee ee ae ys Te On os Pork and Veal .. Sat DE as es hos a Chicken according to size 3-14 hours Roast Rabbit 372, Duck a ie £4 1i-1? ,, Turkey use the 5th shelf 15 mins. per lb.+ 15 mins. MEAT 27 Steaming Food that is steamed is cooked by the steam which rises from boiling water. The great advantage this kind of cooking has over boiling is that none of the nourishment or flavour is lost. As steaming is a more gradual way of cooking, it makes the food more digestible. Be very careful to keep the water boiling under the steamer otherwise the food will stop cooking. ‘This will spoil it, and puddings, especially, will turn out heavy and indigestible. : Steaming takes about half as long again as boiling, but it is often a very convenient way of cooking a meal, because all the food can be cooked very cheaply over one gas ring if you use a three-decker steamer. Stewing Tough meat can be cooked in this way to make it appetising and digestible. Stewing is long, slow cooking of the meat in a little liquid. Since you serve the meat with the liquid in which it has been cooked, the liquid should be brought fairly quickly to the boil so that all the flavour is not taken out of the meat as in the case of soup. When making brown stews, the meat is generally fried first and then put back in the liquid after it has been brought to the boil. You should allow about ? pint of liquid and ? oz. of thickening for every pound of meat. Stews should be cooked very slowly on the simmering burner or in the oven with the dial set at No. 1. How to serve Hot Joints Roast beef is served with Yorkshire Pudding, horse-radish sauce, and clear gravy. Roast Lamb is served with mint sauce and clear gravy. Roast Mutton is served with onion sauce and clear gravy. Saddle, Loin, or Leg is served with red currant jelly and clear ravy. 7 Roast Pork is served with sage and onion stuffing, apple sauce and thickened gravy. Roast Veal is served with boiled bacon or bacon rolls and thickened gravy. 28 MEAT Cornish Pasties Number 6. Time 30 minutes. Shelves 3rd and 5th. 3 lb. short crust pastry. 1 small piece of turnip. 4 ozs. raw beef steak or 2 teaspoonsful water. mutton. I eee. I potato. Seasoning. 1 small onion. Method—Cut the meat and vegetables into dice, mix them together, season well and add the water. Roll out the pastry and cut into four large rounds. Place some of the mixture on each piece of pastry. Brush round the edges with beaten egg. Fold the edges together on the top to make a frill of them. Glaze with egg and bake. Croquettes 4 lb. cooked lean meat. 1 small onion finely minced. 3 oz. dripping | 2 oz. flour or 1 gill brown sauce. 3 oill stock Seasoning. I egg. Breadcrumbs. A few sprigs of parsley.✪ Croquettes Method.—Mince the meat and onion, melt the dripping, fry the onion until brown, add the flour and brown also ; gradually mix in the stock, bring to the boil and cook a few minutes, add the meat and season well. Turn out on to a wet plate to cool and divide into equal parts. Shape into cork shapes, coat with beaten egg and then with breadcrumbs. Press the croquettes again into shape. Fry in deep fat until brown, drain on soft paper, allow the fat to cool slightly and then fry the parsley. Dish on a dish paper, garnish with the parsley. The croquettes may be made of cooked fish, vegetables, or hard-boiled eggs, . instead of meat, and a white sauce used instead of brown. Small portions of this mixture may be put in a round of thin pastry, covered with another and the edges well sealed, and fried or baked in the oven. A little custard powder mixed with water or milk may be used for coating instead of an egg if preferred. MEAT 29

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‘TIMES Beef with bone .. .. 15 mins. per lb.+ 15 mins. Beef without bone oh DO oS 33 4 BO 5; Lamb and Mutton ee ee ae ys Te On os Pork and Veal .. Sat DE as es hos a Chicken according to size 3-14 hours Roast Rabbit 372, Duck a ie £4 1i-1? ,, Turkey use the 5th shelf 15 mins. per lb.+ 15 mins. Steaming Food that is steamed is cooked by the steam which rises from boiling water. The great advantage this kind of cooking has over boiling is that none of the nourishment or flavour is lost. As steaming is a more gradual way of cooking, it makes the food more digestible. Be very careful to keep the water boiling under the steamer otherwise the food will stop cooking. ‘This will spoil it, and puddings, especially, will turn out heavy and indigestible. : Steaming takes about half as long again as boiling, but it is often a very convenient way of cooking a meal, because all the food can be cooked very cheaply over one gas ring if you use a three-decker steamer. Stewing Tough meat can be cooked in this way to make it appetising and digestible. Stewing is long, slow cooking of the meat in a little liquid. Since you serve the meat with the liquid in which it has been cooked, the liquid should be brought fairly quickly to the boil so that all the flavour is not taken out of the meat as in the case of soup. When making brown stews, the meat is generally fried first and then put back in the liquid after it has been brought to the boil. You should allow about ? pint of liquid and ? oz. of thickening for every pound of meat. Stews should be cooked very slowly on the simmering burner or in the oven with the dial set at No. 1. How to serve Hot Joints Roast beef is served with Yorkshire Pudding, horse-radish sauce, and clear ggravy. Roast Lamb is served with mint sauce and clear gravy. Roast Mutton is served with onion sauce and clear gravy. Saddle, Loin, or Leg is served with red currant jelly and clear ravy. 7 Roast Pork is served with sage and onion stuffing, apple sauce and thickened gravy. Roast Veal is served with boiled bacon or bacon rolls and thickened gravy. Cornish Pasties Number 6. Time 30 minutes. Shelves 3rd and 5th. 3 lb. short crust pastry. 1 small piece of turnip. 4 ozs. raw beef steak or 2 teaspoonsful water. mutton. I eee. I potato. Seasoning. 1 small onion. Method—Cut the meat and vegetables into dice, mix them together, season well and add the water. Roll out the pastry and cut into four large rounds. Place some of the mixture on each piece of pastry. Brush round the edges with beaten egg. Fold the edges together on the top to make a frill of them. Glaze with egg and bake. Croquettes 4 lb. cooked lean meat. 1 small onion finely minced. 3 oz. dripping | 2 oz. flour or 1 gill brown sauce. 3 oill stock Seasoning. I egg. Breadcrumbs. A few sprigs of parsley. Method.—Mince the meat and onion, melt the dripping, fry the onion until brown, add the flour and brown also ; gradually mix in the stock, bring to the boil and cook a few minutes, add the meat and season well. Turn out on to a wet plate to cool and divide into equal parts. Shape into cork shapes, coat with beaten egg and then with breadcrumbs. Press the croquettes again into shape. Fry in deep fat until brown, drain on soft paper, allow the fat to cool slightly and then fry the parsley. Dish on a dish paper, garnish with the parsley. The croquettes may be made of cooked fish, vegetables, or hard-boiled eggs, . instead of meat, and a white sauce used instead of brown. Small portions of this mixture may be put in a round of thin pastry, covered with another and the edges well sealed, and fried or baked in the oven. A little custard powder mixed with water or milk may be used for coating instead of an egg if preferred.

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