A laboratory manual of foods and cookery

2 tbsp. chopped onion 2 tbsp. grated horseradish \ c. butter i tsp. vinegar \ c. flour \ c. macaroni rings Method : Cook pepper and onion in butter 5 minutes. Add flour, stock, tomatoes. Simmer 15 minutes. Strain, rub through a sieve and sea-, son highly with salt, pepper, and cayenne. Just before serving, add horseradish, vinegar, and macaroni previously cooked and cut in rings. MEATS TENDER CUTS Roasting Wipe, trim, tie, or skewer meat into shape. Place on a rack in a pan and place pieces of fat from the meat over it. Rub meat over with salt and dredge meat and pan with flour. Place in the hottest part of oven to sear the outside and brown the flour ; then remove to a lower shelf and reduce the temperature ; baste meat every ten minutes until done, unless a covered roaster is used. Time-table for Roasting Beef --rare 8-10 minutes per Ib. Mutton 15 minutes per Ib. Veal 20 minutes per Ib. Pork 30 minutes per Ib. Chicken until joints separate easily Turkey- - 10 Ibs 3 hours Fillet of Beef I The tenderloin of beef is known as the fillet. Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer this into a pear-shaped piece. Lard the top, sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set a trivet on top of pork, and place the meat on the trivet ; allow the meat to roast from 20-30 minutes in hot oven, basting it frequently. Serve with gravy made from fat in pan, flour, and hot water. Fillet of Beef II Ingredients : i fillet of beef i stalk of celery i small onion 4 cloves i small carrot 2 bay leaves Method : Remove all the membranes and excess of fat from the fillet. Cut strips of larding pork 3 inches long, | inch wide, and £ inch thick. Chill the strips in ice water. Lard the upper side of the fillet, slice the onion, carrot, and celery and place them with the cloves and bay leaves in the bottom of the pan. Place the fillet on the vegetables, season with salt and pepper, and cover with pieces of butter. Dissolve i tsp. salt in \ c. boiling water and pour into the pan. Roast in a hot oven for 30 minutes. Baste frequently. Serve with mushroom sauce, if desired. Stuffed Flank Steak or " Mock Duck " Ingredients : 1 flank or round steak suet dressing (see below) Method : Wipe meat, spread with dressing, roil and tie, or skewer. Place suet on top and roast i hour, or until tender. Dressing for Flank Steak Ingredients : 2 c. bread crumbs i tsp. salt 2 tbsp. butter | tsp. pepper 1 tbsp. parsley | tsp. poultry seasoning juice of | onion if desired Brown Gravy Ingredients : 2 c. boiling water or | milk \ c. flour salt j c. fat pepper Method : Remove all but | c. of the fat from roasting pan. Place over fire, add flour and stir until well browned, then add water slowly ; boil 5 minutes. Season and strain. Broiling Remove extra fat from meat. Grease the broiler with some of the fat. Place broiler close to flame to sear meat, then remove to lower part of broiling oven to finish cooking, turning often. Season with butter, salt, and pepper. Pan-Broiling