Boston Cooking-School cook book

Order fillet larded, or wipe, remove fat, veins, and any tendonous portions; skewer in shape and lard upper side with grain of meat, following directions for larding (p. 260). Place on rack in small pan, sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of pork. Bake 30 to 40 minutes in hot oven (425° F.), basting 3 times. Take out skewer, remove meat to hot platter, and garnish with watercress. Serve with Mushroom (p. 196), Figaro (p. 202), or Horse-radish Sauce I or II (p. 206). FILLET OF BEEF WITH VEGETABLES 3-pound fillet of beef 1 cup cooked peas 1 cup butter Y cup seeded raisins, cooked in 1 cup cooked carrots, cut boiling salted water until soft in fancy shapes Caps from 14 pound mushrooms Melt butter in hot frying pan, add fillet, and turn frequently until entire surface is seared and well browned; turn occasionally until done (about 30 minutes). Remove to serving dish and garnish with cooked peas and carrots, both well seasoned, raisins, and mushroom caps sautéed in butter 5 minutes. Serve with Brown Mushroom Sauce (p. 196). Serves 8. BRAISED BEEF 3 pounds beef Carrot 2 thin slices fat salt pork Turnip | 14 cup each, Salt and pepper Onion cut in dice Y% teaspoon peppercorns Celery Select any of the less tender cuts suggested for roasts (p. 262). Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape. Place in deep baking dish and surround with vegetables, peppercorns, and 3 cups boiling water; cover closely and bake 4 hours in very slow oven (250° F.), basting every half-hour, and turning after second hour. Throughout the cooking, the liquid should be kept below boiling point. Serve with Horse-radish Sauce (p. 206) or sauce made from liquor in pan. BEEF A LA MODE 4-pound piece of beef, cut from Pork fat the round Vg cup carrot 12 strips fat salt pork for 14 cup turnip lardoons (14 inch wide, 4 to ¥ cup celery oe 6 inches long) ¥g cup onion } Salt, pepper, flour Sprig parsley Bit of bay leaf Insert lardoons (p. 260) in beef. Make incisions for lardoons by running large skewer through the meat. Season with salt and pepper, dredge with flour, and brown entire surface in pork fat. Put on trivet in kettle, surround with carrot, turnip, celery, onion, bay leaf, and water to half cover meat. Cover closely and cook slowly 4 hours, keeping liquor below boiling point. Remove to hot platter. Strain liquor, thicken, and season to serve as a gravy. CHILI CON CARNE 2 pounds round or neck beef 2 tablespoons chili powder 14 cup chopped suet 1 clove garlic, finely cut 2 tablespoons flour 2 quarts cold water Cut meat in small cubes. Sprinkle with salt and flour. Heat suet in kettle; brown meat and garlic in suet, stirring as it heats. Add other ingredients and simmer until meat is tender (2 or 3 hours). Serve with Lima or other shell beans. Serves 6. OVEN STEW 14% pounds lean beef, cut in 14 teaspoon peppercorns 14-inch cubes 2 cups hot water 1 onion, sliced 2 cups tomatoes, cooked or canned 8 slices carrot, 14 inch thick = ‘3 tablespoons butter 2 sprigs parsley 3 tablespoons flour 1% teaspoons salt 1 cup peas, cooked or canned Put meat in baking dish or bean pot and add onion, carrot, parsley, salt, peppercorns, hot water, and tomatoes. Cover and bake 31% hours in slow oven (250° F.). Half an hour before serving, thicken with butter worked until creamy and mixed with flour, and add peas. Remove onion, carrot, parsley, and peppercorns. POT ROAST OF BEEF 4- to 6-pound piece of beef Salt, pepper, and flour (for suitable cuts, see p. 262) 3 tablespoons beef fat 16 cup water Rub meat with salt, pepper, and flour. Brown all sides in fat.