Household science and arts

salt just before placing it in the oven. Place the roast on a rack in a baking pan. Have the oven very hot and keep it so until the surface of the meat is seared. Then reduce the temperature and cook more slowly according to directions in the time table for roasting. Baste the meat every quarter of an hour. RECIPE no. 3 lb. beef from the round i e. salt pork cut into J-inch cubes 1 small carrot sliced 1 small turnip sliced 2 small onions sliced 1 doz. peppercorns Flour, salt, and pepper Water to cover RECIPE III. BRAISED BEEF Wipe meat and dredge with flour. Cook the pork cubes in a kettle until they are brown, and then remove the scraps. Put the meat into the hot fat and brown all the surfaces. Add peppercorns, vegetables, and seasoning, and boiling water enough to cover the beef. Cover the pan and cook the meat in a moderate oven about four hours. Baste the meat frequently. Thicken the liquid, season it to taste, and serve it with the meat. MEAT LOAF Remove the skin, gristle, and bone from two pounds beef (lower part of the round) and chop the meat fine. Measure the meat and allow an equal quantity of bread crumbs; mix the two and add seasoning to taste. Moisten the mixture with soup stock, milk, or water. Add one beaten egg for each pint of the mixture. Pack it into a buttered brick-loaf pan, place the pan in a pan of hot water, put it into the oven and cook it until the loaf is firm in the center. Turn it out on a hot platter and serve it with tomato sauce or white sauce. BOILED FRESH MEAT Wipe the meat and remove any extra fat. Put the meat into a large saucepan on the stove. The pan must contain Digitized by Google 5 lb. corned beef 1 small cabbage 2 turnips 2 carrots (if liked) 4 beets 8 medium potatoes enough boiling water to cover the meat entirely. Cover the saucepan and allow the water to boil for ten minutes. Lower the temperature, placing the saucepan on a part of the range where the water will simmer^ until the meat is tender. Allow about fifteen minutes for each pound of meat after the temperature is lowered. BOILED SALT OR SMOKED MEATS Hams should be soaked in cold water overnight before cooking. All salt or smoked meat should have its fat scraped, and the meat itself should be washed in cold water. Then place the meat in a large saucepan and cover it with cold water. Heat it slowly to the boiling point, boil it eight minutes, then cook it slowly until it is tender. The average time for salt meat is thirty minutes to a pound, and it is well to allow it to stand in the water in which it is cooked until it is nearly cool. BOILED DINNER Wipe the meat thoroughly, put it into kettle, cover it with cold water, and let it come to the boiling point. Then let it simmer about two and one half hours, or until it is tender. Prepare the vegetables ; cut the cabbage into quarters ; slice turnips and carrots into half inch slices. An hour and a half before dinner time skim off the fat from the liquid, add the cabbage, turnip, and carrots, and an hour later add the potatoes. Cook the beets separately. When the vegetables are tender, remove them carefully and drain off the water from the cabbage by pressing it in a col- Digitized by Google PLATE E RUMP OF BEEF l-OIN OF BEEF FROM LOWNEY'S COOK BOOK Digitized by VjOOQIC PLATE F • • • • »• • / k •«• , t ,. -ROM LOWNEY'S COOK BOOK FOREOUARTER OF LAMB Digitized by VjOOQIC lander. Slice the beets, and cover the slices with vinegar. If the beef is very salt, soak it in cold water one hour before cooking. Sauces or Gravies for Roasts and Boiled Meats GRAVY, FOR ROAST BEEF, ROAST MUTTON, OR LAMB