Foods and home making

Put the fat cut from the meat in the roasting pan. Put the pan over the flame on top of the stove. Try out the fat. When there is about 4 tablespoons of fat, add the flour. Stir the flour and fat until the mix- ture is browned. Browning the fat and flour will give the gravy a good taste and make it darker in color. Then add a portion of the meat juice and water. Stir and cook until it thickens. Continue to add the liquid and stir and cook the mixture until all the liquid is used, as you did in making white sauce. Then add the pepper and salt if needed. Serve hot. There is a method of cooking meat which is similar to braising. It is called pot-roasting. Instead of cooking meat in the oven with water in the bottom of the roasting pan, it is cooked on top of the stove in a kettle with water in the bottom of the kettle. Who does not like the good bread stuffing of a roast chicken or turkey? We often think of meat with stuffing as a “ com- pany ” dish. Some of the tougher steaks — round or flank — may be cooked with a stuffing. They are delicious and quite good enough for a “ company ” dinner. However, because the less tender and hence less expensive cuts of meat are used, stuffed beef roll may be used often for a family dinner. Mix the crumbs and seasoning. In a frying pan brown the butter, onion, and bread crumbs. Remove from the fire. Add the celery. Wash the meat. Trim the fat from it. Cut gashes in the edge of the steak so the edges will not curl when the meat is cooking. If flank steak is used, hack the surface with a knife. The cuts should be made close together and at right angles to each other. The butcher will hack or score the steak at market for you if you request it. Spread the bread mixture on the steak. Roll the meat and fasten the roll together with toothpicks or tie string around it. Sprinkle the flour over the roll. STUFFED BEEF ROLL 2 cups soft bread crumbs 1 teaspoon salt | teaspoon pepper 2 tablespoons butter 2 slices onion \ cup chopped celery 2 pounds round steak, sliced thin or 1 flank steak 2 cups boiling water 3 tablespoons flour Meats for Dinner — Buying Beef 369 Place a frying pan over a surface burner. Put the fat cut from the meat in the pan. Heat until there is enough liquid fat to brown the meat. Then put the roll of meat in the pan and brown it. Place the roll on top of the rack in a roasting pan or place it in a cas- serole. Pour the boiling water in the pan or dish. Cover and bake the meat in a moderate oven — 275° F. — - for 2 hours or until tender. Remove the roll to a hot platter. Add 1 teaspoon salt and dash of pep- per to the roll. Prepare gravy as follows : Mix 1 teaspoon salt, 2 tablespoons flour, and 2 tablespoons cold water. Stir until smooth. Stir this into the broth. Stir and cook the mixture, letting it boil for at least 2 minutes. Pour the gravy over the meat roll. Serve at once. Yield : 6 or 8 slices. How are tender steaks cooked? Tender steaks need to be cooked only a short time. Too much cooking may make them tough. One of the best ways of cooking a tender steak is to broil it. Steak may be broiled in a gas oven or coal range or grate. The coal or wood in the range or grate must not be blazing. There should be a bed of hot coals. BROILED STEAK Porterhouse, Club, or Sirloin