The galley guide

Wipe the meat, sprinkle with salt and pepper, place in roasting pan and sprinkle well with flour, allowing surplus flour to fall into pan. Roast in a moderate oven for 2^ hrs., spooning the liquid in the pan over the meat every 15 min. The oven must not be too hot because pork to be tender must cook slowly. Serve with Apple Sauce (Recipe No. 101) or a gravy made as follows : Remove roast from pan and all but 2 tablespoons of the fat ; add 3 tablespoons flour and 1½ boiling water; stir well and add Y tea¬ spoon salt, 1 teaspoon dry mustard, 1 teaspoon vine¬ gar and 1 teaspoon Brand’s Ai Sauce or Worcester¬ shire Sauce mixed together and stir till smooth. 641 — Veal Leg. Bone should be removed from leg at market. Wind a piece of cotton twine around the leg to hold it together while cooking. Wipe, sprinkle with salt and pepper. Place in pan and sprinkle well with flour allowing surplus flour to fall into pan. A good flavor is given the meat by placing strips of fat salt pork on it. Roast for 3 or 4 hrs. in moderate oven. Melt Yz cup of butter in ^2 cup boiling water and spoon this over the meat every 15 min. until used up, then spoon the fat in the pan over it every 15 min. Make a brown gravy as directed for Leg of Lamb Roast (Recipe No. 633). 642 — Veal Loin. Cook as directed for Veal Leg (Recipe No. 641). y 643 — Chicken Pie. Make pastry as directed in Recipe No. 107. Dress, clean and cut up 2 fowls or chickens as directed in Recipes Nos. 621 and 622. Put cut up pieces in large saucepan, cover with boiling water, add Yi onion and cook slowly until tender. This will re¬ quire about i*4 hrs. After the first 45 min. add *4 tablespoon salt and *4 teaspoon pepper. Remove chicken when tender and pour the liquid in the pot through a strainer into a smaller saucepan. Skim the fat off the top and boil vigorously until the quantity is reduced to about 4 cups. Thicken this with ^2 cup flour diluted with enough cold water to pour. Place a cup or a tumbler bottom up in the center of a baking dish to support the center of the crust of 7o the pie. Place the pieces of chicken around it after the bones have been removed. Pour the gravy over the chicken. Cover with pie crust. Wet the edge of the pie crust and press it with a fork all the way round on the edge of the baking dish. Make several cuts in the top of the crust to allow steam to escape. Bake in a moderate oven until crust has risen and is brown. When cut for serving lift up the edge of the cup or glass with the point of a fork. The gravy will be found trapped under it. 644 — Beef Stew. Cut 2 lb. beef (usually shoulder) in pieces for serving, cover with 2 qt. boiling water and let sim¬ mer for 2 hr. Then add the following vegetables cut up fine : 1 onion, 1 carrot, 1 turnip, 3 potatoes, 1 cup canned tomatoes. Also add 2]/2 teaspoons salt and Ys teaspoon pepper. Cook 45 min. longer. Then make a paste of p3 cup of flour and some cold water and add to stew to thicken the gravy, stirring well. Beef stew should be served with dumplings. Dumplings. 1 cup flour 2 teaspoons Royal Baking Powder Y\ teaspoon salt y2 cup milk (or water) Mix thoroughly together the flour, salt and bak¬ ing powder ; add the milk or water, stirring to make a soft dough. Drop by spoonfuls upon the boiling 7 1