The practical cookbook

Beef stew. Use beef from the neck, shoulder, or lower round. Wipe meat with a damp cloth, remove gristle, bones, and poorer parts of the meat, put them into cold water, and heat slowly to boiling point. Cut remainder of meat into inch cubes, roll them in the flour, and brown in a little of the meat fat, with the onion sliced thin. Add this to rest of meat etc. when the water reaches the boiling point. Cook slowly till meat is tender, l hr. before stew is to be served add carrot and turnip (prepared and cut in small cubes). Potatoes should -be cut in eighths, parboiled, and cooked in the stew for 20 min. Season highly and remove large bones before serving. The stew may be thickened with flour if desired, and Dumplings (p. 43) may be served with it. Lamb or veal stew. Use shoulder of lamb or veal. Make like Beef stew without browning the meat and onion, and omit the vegetables. Italian stew. Additional ingredients : 2 c. tomatoes, I C. spaghetti, \\ slices salt pork, ^ tsp, curry, ^ tsp. paprika. Use raw meat (preferably round of beef), and run through meatchopper. Break spaghetti in small pieces, cook in boiling salted water till tender, and drain. Cut salt pork in cubes and try it out, adding the onion chopped fine. Stir the chopped meat into this, and when brown add all the other ingredients. Heat thoroughly and serve as the main dish for a meal. Curry may be omitted, and 4 tb. grated cheese added if desired. Braised meat. Additional ingredient: 2-inch cube salt pork. Use beef from bottom of round, vein, or aitchbone or use shoulder of lamb or veal. Wipe the meat with a damp cloth and trim into shape. Slice the pork and onions and cook together till brown. Dredge meat with flour and brown on all d,:...l,CjOO^:;Ic sides in the hot fat. Place meat in a deep pan on a trivet or skewers. Pour fat and onion around.it and add water to about half cover. Put into a slow oven and cook 3 or 4 hr., turning meat occasionally and renewing water if needed. The pan should be covered tightly to keep in the steam. When the meat is almost tender add vegetables and seasonings. Serve with gravy poured around the meat. Vegetables may be omitted if preferred, and the meat may be cooked on top of the stove if kettle is tightly covered. Jellied meat. Additional ingredients : i tsp. poultry seasoning, 10 peppercorns, 10 whole cloves, r bay leaf. Use shin of beef, with considerable meat on it, and have bones cracked. Cook slowly until meat shreds easily. Pick out lean meat, shred, and mix with poultry seasoning to taste. Strain liquor, boil down to i pt., pour over meat, and cool, Hamburg steak. Use round of beef. Wipe meat with a damp cloth and cut in small pieces, removing fat and gristle. Put through a meat-chopper, add seasonings, and form into 8 round, slightly flattened cakes. Heat a frying-pan, grease with the meat fat, put in the cakes, and brown quickly on both sides. Draw back on the stove and cook slowly for ro min. Keep the meat hot while making the gravy. Try out fat in the frying-pan. Add flour and stir until well browned ; then stir into it slowly the boiling water or stock. Let this boil up once, season with salt, pepper, and any meat sauce if desired, and strain over the meat on a hot platter. Roast cannelon. Additional ingredients: 2 tb. chopped pork or bacon, 1 egg. Use round of beef. Wipe meat with a damp cloth and trim. Put through meat-chopper, add the other ingredients, and mix well, moistening with a little water or stock if too dry. Shape into a roll and place in a buttered pan. Brush over with melted butter and put thin slices of salt pork on the meat. Bake 30 to 40 min. in a moderate oven. Serve with Brown sauce (p. 30) or Tomato sauce (p. 31). Egg may be omitted, but cannelon will then not slice so well. d,:_..l,CjOO^:;Ic