Note. The meat from the cut-off ends of the ribs can be used with the "left-overs" in making croquettes, shepherd's pie, or any of the various forms of re-serving. Or they can be cooked as "short- ribs" if desired. But the joint looks sightlier, and is easier to carve, when the unnecessary length of rib bone is removed. MEATS 81 STANDING RIB ROAST, COOKED AND READY TO SERVE Braised Beef A piece from the bottom round, weighing about two pounds, may be used for the class work. If very lean, fat will have to be added by one of the approved methods. (See Methods of Applying Fat to IVIeat.) Sear the whole surface of the meat in a very hot pan until it is well browned. Place it on the rack in a braising pan, pour in hot water just to reach to the rack, and cook in a slow oven for from one-half to one hour to every pound, keeping the pan closely covered. Onion, carrot, turnip, celery, cut in dice, one cupful or more of each, according to the amount of meat to be braised, may be piled around the joint in the pan, and afterwards served with it. Seasoning and herbs may also be added. When the meat is cooked the liquid should be strained, thickened with flour (see To Thicken and Season Stew, page 90), and served as a sauce. The vege- tables may be arranged around the meat on the platter. 82 PRINCIPLES OF FOOD PREPARATION Vegetables are not essential to the braising process, but will give added flavor to the meat. When they are used this dish is sometimes called '' braised meat a la jardiniere," or " a la printaniere." Pot Roast This method of cooking meat is similar to braising, and is employed in the absence of a regular braising pan. The meat, previously seared, is placed on a bed of vege- tables in an ordinary kettle; a very little water is added✪ Pot Roast — just enough to keep the vegetables from burning — and the whole is cooked, closely covered, on the top of the stove. Note. Since the braised meat is cooked by a combination of roast- ing and steaming it is not necessary to baste it, and the braising pan should remain covered during the whole time of cooking. The slower the cooking process is the tenderer and better flavored will be the meat. The class exercise in braising has to be completed in too short a time to give the best results. Methods of Applying Fat to Meat Meat which is dry and lean, especially if subjected to prolonged cooking, is much improved by the addition of pork fat. This may be added in three different ways. 1. Barding. This is the simplest method, and it con- sists in placing thin slices of pork fat on the upper sur- face of the meat. They may or may not be fastened with skewers. The fat in melting serves to baste the meat, will prevent evaporation of the juices, and will enrich the flavor. 2. Daubing. Strips of pork fat about a half-inch thick are pushed into the meat through cuts made here and there with a sharp, thin-bladed knife. The strips of pork, MEATS 83 which are called lardoons, should extend through the en- tire thickness of the meat.

AI-modernized reading of the original text

Note. The meat from the cut-off ends of the ribs can be used with the "left-overs" in making croquettes, shepherd's pie, or any of the various forms of re-serving. Or they can be cooked as "shortribs" if desired. But the joint looks sightlier, and is easier to carve, when the unnecessary length of rib bone is removed. STANDING RIB ROAST, COOKED AND READY TO SERVE Braised Beef A piece from the bottom round, weighing about two pounds, may be used for the class work. If very lean, fat will have to be added by one of the approved methods. (See Methods of Applying Fat to IVIeat.) Sear the whole surface of the meat in a very hot pan until it is well browned. Place it on the rack in a braising pan, pour in hot water just to reach to the rack, and cook in a slow oven for from one-half to one hour to every pound, keeping the pan closely covered. Onion, carrot, turnip, celery, cut in dice, one cupful or more of each, according to the amount of meat to be braised, may be piled around the joint in the pan, and afterwards served with it. Seasoning and herbs may also be added. When the meat is cooked the liquid should be strained, thickened with flour (see To Thicken and Season Stew, page 90), and served as a sauce. The vegetables may be arranged around the meat on the platter. Vegetables are not essential to the braising process, but will give added flavor to the meat. When they are used this dish is sometimes called '' braised meat a la jardiniere," or " a la printaniere." Pot Roast This method of cooking meat is similar to braising, and is employed in the absence of a regular braising pan. The meat, previously seared, is placed on a bed of vegetables in an ordinary kettle; a very little water is added — just enough to keep the vegetables from burning — and the whole is cooked, closely covered, on the top of the stove. Note. Since the braised meat is cooked by a combination of roasting and steaming it is not necessary to baste it, and the braising pan should remain covered during the whole time of cooking. The slower the cooking process is the tenderer and better flavored will be the meat. The class exercise in braising has to be completed in too short a time to give the best results. Methods of Applying Fat to Meat Meat which is dry and lean, especially if subjected to prolonged cooking, is much improved by the addition of pork fat. This may be added in three different ways. 1. Barding. This is the simplest method, and it consists in placing thin slices of pork fat on the upper surface of the meat. They may or may not be fastened with skewers. The fat in melting serves to baste the meat, will prevent evaporation of the juices, and will enrich the flavor. 2. Daubing. Strips of pork fat about a half-inch thick are pushed into the meat through cuts made here and there with a sharp, thin-bladed knife. The strips of pork, which are called lardoons, should extend through the entire thickness of the meat.

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Principles of food preparation