Public school household science

Mix all together in a bowl, wash the hands carefully, and shape the meat with wet hands into six flat round cakes three quarters of an inch thick. Care must be taken to have them as compact as possible. Saute about eight minutes, and remove to the hot serving dish. Make a gravy as for beef loaf. 41.— ROAST BEEF. (See Part I General Rules for Cooking Meat. ) 42.— BROWN STEW. 1 lb. beef. 1 cup cold water. 2 tbsps. flour. I tsp. salt. 1 very small onion. J cup carrots (cubed). J cup turnips (cubed). 4 tsp. pepper. Cut the fat off the meat and put it in a stew-pan to [fry out. Cut meat into pieces about two inches square and roll it in the flour. Put it in the hot fat and stir over the fire until nicely browned ; add the water, cover closely and simmer. Prepare the vegetables ; cube carrots and turnips and cut the onion into thin slices. Add the vegetables, salt and pepper to the stew and simmer two and one half hours. Serve on a hot platter. 43.— DUMPLINGS (for the Stew). 1 cup flour. 2 tsp. baking-powder. J tsp. salt. J cup milk (about). Put all the dry ingredients into a sifter and sift into a bowl. When stew is cooked quickly stir the milk into the flour, using enough milk to make a very soft dough. Drop by spoonfuls into the hot stew, cover at once, and boil gently for fifteen minutes. Note. — The pot must not be uncovered while the dumplings are being cooked. 44— BRAISED BEEF. 3 lbs. lean beef. 2 slices fat salt pork. i tsp. peppercorns. 4 cup each, cut in dice, carrot, turnip, onion, celery. Pepper and salt. Try out the pork and remove scraps. Wipe the meat, sprinkle with salt and pepper, dredge with flour and brown the entire surface in the hot pork fat. When turning the meat do not pierce witli a fork which will allow the juice to escape. Place on a rack and surround with the vegetables and three cups of boiling water. The meat may be placed on a bed of vegetables if there is no rack. Cover closely and bako four hours in a moderate oven, basting every half liour. Turn the meat after two hours. This method of cooking moat is most desirable when the fire is not in use for other cooking, and when other household duties demand absence from the kitchen. 45.— MUTTON STEW. 1 lb. neck of mutton. 1 cup cold water. J a very small onion. 2 large potatoes. 1 tsp, salt. ^V tsp. pepper. Wipe the meat carefully. If it is very fat trim some of it off. Cut it into pieces about three inches square, or into suitable-sized pieces for serving without cutting. Put them into a stew-pan with the water and the onion peeled and cut in slices. Simmer two and one half hours, then add the potatoes cut into inch cubes, then add salt and pepper. Simmer until the potatoes are cooked, about thirty minutes. Serve on a hot platter. Note. — Other vegetables may be used in place of the potatoes and onion, in which case the gravy must be thickened with flour. 46.— JELLIED VEAL. 1 knuckle veal. 1 blade mace. 12 whole cloves. J cup vinegar. 1 onion. 1 bay-leaf. 6 peppercorns. Salt and pepper to taste.