Metropolitan cook book

One cup left-over oatmeal mush may be added to the mixture and is very good. Try shaping oatmeal mush into cakes, brush with melted fat; shape Hamburger steak mixture into cakes, place on top of oatmeal cakes. Bake in the oven until_cooked and nicely browned. MEAT 33 GENERAL DIRECTIONS FOR BRAISING The rump, top, round, blade, chuck, ribs, cross ribs cuts and flank stuffed are ail good braised. Beef, mutton or veal. To braise meat, wipe meat, sprinkle with salt and pepper, dredge with flour, and, if a lean piece of meat is used, lard previous to seasoning. Brown the meat on all sides in a Uttle fat in a Scotch kettle or roasting pan. Then cover bottom of pan with hot water or meat stock. Then cover closely and cook slowly in the oven, on top of the range or in a fireless cooker two hours. Add vegetables, such as onion, carrot, turnips, cut into strips, balls or slices, and continue cooking until meat and vegetables are tender. BEEF A LA MODE Insert 12 large strips of salt pork fat or piece of suet into a 4-pound piece of round beef. Season with salt and pepper, dredge with flour. Put a piece of suet in a hot pan, brown the meat on all sides in this. Put in kettle with vegetables and water, according to recipe for beef stew. Cover closely and cook slowly 4 or 5 hours in oven or top of range. ^ POT-ROAST When beef is similarly prepared (without the strips of fat and vegetables) and cooked in a smaller amount of water, it is called pot-roast. Two cups brown sugar, 1 cup vinegar and 1 cup soaked prunes added the last I hour of cooking provides a nice change. MEAT EN CASSEROLE Cut 2 pounds of meat into suitable pieces for serving. Sprinkle with salt and pepper, dredge with flour. Brown meat in a little fat in a frying pan. Put browned pieces of meat in casserole dish; add 1 carrot cut into cubes, 1 cupful stewed and strained tomatoes. Cover closely and cook 15 minutes. Add ^ cupful peeled onions and 1 cupful potato balls, and continue cooking until meat and vegetables are tender. The casserole should be closely covered that the steam may be retained. Serve with boiled rice. MEAT ROLL Flank steak, or 1 pound 2 or 3 small pieces of 1 cup carrot, cubed of thinly cut round suet 2 cups stock or water ^ steak 2 onions Bread stuffing Beef, mutton or veal may be used. Wipe meat, trim edges, pound on both sides, spread with stuffing, roll and tie. Sprinkle the roll with salt and pepper, dredge with flour, and brown on all sides in hot drippings and lay it on the onion and carrot in a pan with the suet on top. Pour the water or stock into the pan. Cover tightly and cook slowly in the oven or on top of the stove. For round steak, cook slowly, covered, for ^ hour or more in a moderate oven, then uncover and cook an additional ^ hour. For flank steak cook slowly, covered, for 3 hours or more in a moderate oven, then uncover last I hour. Serve with brown gravy made by thickening the liquid in the pan. Individual rolls may be made. ROASTING GENERAL DIRECTIONS