The Institute cook book

Sauteing is commonly called frying: it consists in cooking with a little fat in a shallow pan. This method is apt to make the articles greasy and is therefore to be used with caution. Butter is generally used, though olive oil is more wholesome. Braising Braising is a cross between boiling and baking and is one of the best methods of cooking large pieces of tough, lean meat. The meat is placed in a closely covered pan partly filled with hot stock or water and cooked slowly in the oven. Bay leaf, carrot, onion and herbs are added, and the meat is usually seared first to prevent escape of the juices in the watero Stewing Stewing consists in cooking meat in a little water in a closely covered vessel. Thickening and vegetables are usually added. Cut the meat in small pieces and brown over the fhe; add boiling water; cook for a few minutes; then reduce the heat and cook very slowly. The long-continued action of the heat softens the fibers and renders the coarsest and cheapest kinds of meat tender and palatable. Fricasseeing To fricassee meat saute it first to keep in its juices, then stew until tender and serve with white or brown sauce made from the juice in the pan. 69 MTTAT"^ Planned for a iVir/A 1 O Family of Four PURCHASING BEEF Roasting — ribs, loin, rump and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces. Broiling — loin, rumiD, skirt. Tenderloin and sirloin the best. Boiling — round. Stewing — round, brisket, etc. Soup — shin, leg, neck, etc. Broth — neck, round, etc. POT ROAST Pot roast calls for l>*isket or round and is one of the cheaper dishes of meat. Wipe the beef with a clean, ^et cloth; sear by placing in a hot frying pan and turning until the entire surface is bro'^\Tied, then put in a kettle with' not more than a cup of hot water; cover tightly and keep just below the boiling point. Do not let the meat boil dry, but add only enough water to keep it from burning. Cook until tender and add pared potatoes one half hour before it is done. Serve with brown sauce made from the fat in the pot. ROAST BEEF WITH YORKSHIRE PUDDING 2 cups flour 3 eggs 1/2 teaspoon salt 2 cups milk Roast the beef as usual. Mix the flour with the salt; add the beaten eggs and the milk and stir until the batter is smooth. Pour into a shallow baking pan containing a little of the drippings from the roast beef. Let the batter be only one inch thick and bake from thirty to forty-five mmutcs, basting, after it is risen, with some of the fat from the pan in which the beef is roasting. Cut into squares and place it around the roast beef. BEEF A LA MODE 5 pounds beef from the roimd Lardoons of pork Salt and pepper Flour Bay leaf Water Sprig of parsley Make eight or ten deep incisions in the meat and press into them lardoons of salt pork. Brown the meat in pork fat or drip- 70 i'Znliy cf'Ft^r MEATS ping^; season, dredge with flour and brown again. Raise the beef on a trivet, put in water to half cover it, and the vegetables sliced or cut into cubes, bay leaf and parsley. Cover closely and cook below the boiling point for about four hours. Remove meat to platter; surround with vegetables and make a brown sauce of the strained liquor. BEEF TERRAPIN Shin of beef i/^ pound butter Salt and red pepper i cup cream 3 blades mace 1 heaping teaspoon flour 2 tablespoons currant jelly