The principle in this method of cooking is the same as that
in stewing, pot roasting, and the other combinations of dry
and moist heat. The modern name for the method comes
from the utensil which is used. A casserole is an earthenware
dish, round or oval in shape, — sometimes with a handle on the
side, — having a tightly fitting cover, thus keeping the steam,
heat, and odor within in the food. Casseroles may be found
in various sizes and some are fitted into a holder. Covered
earthenware jars and bean pots have long been used for this
method of cooking, but they are neither convenient nor
attractive for serving. The shape, color, and holder in which
the casserole rests, make it an attractive dish for the table.
The food, served correctly from the dish, is hot and remains
hot during the meal. Having been tightly covered during
the long, slow process of steaming, the food is tender and
retains all its savory odors.
BAKED MEAT (iN WATER) 217
POT ROASTING
Meat may be steamed in its own juices and the method is
called Pot Roasting. The meat should be left whole for con-
venience in slicing and serving neatly, particularly if to be
served cold. It is cooked over the fire with a little water in
the kettle to prevent burning. The water should be kept at
the simmering point, and be replenished as needed. By
watching it and letting the water cook nearly out so that the
meat begins to sizzle, but not burn, the flavor of browning is
developed. Then add a little hot water and continue the
simmering. Repeat this several times. Some of the juices
are drawn out into the water and the steam heats and softens
the meat. These juices make a rich and savory gravy.
Recipe, No. 148. Gravy for Roast Meat
To make it in the pan, pour off nearly all the fat. Put the
pan on the stove and add dry flour until the fat is all absorbed.
Then add hot water or hot stock✪ Gravy for Roast Meat, and stir as it thickens.
Cook five to eight minutes, season, and strain.
Recipe, No. 149. Baked Heart
, Wash the heart thoroughly in cold water to remove the
blood and cut out the veins and arteries. Make a stuffing
with two tablespoons bread crumbs, one teaspoon chopped
onions (which must first be scalded), one half teaspoon
powdered sage, one fourth teaspoon salt, and a speck of
pepper. Moisten it with milk or water. Stuff this into the
cavity and sew the edges together. Peel, slice, and brown an
onion in two tablespoons drippings; then brown the heart
in the same fat ; put it with the onion into a deep dish, and
half cover with boiling water✪ Baked Heart. Cover the dish and bake in a
hot oven one hour, or until tender, basting every ten minutes,
and add more water if needed.
Recipe, No. 150. Stewed Ribs of Beef
This is a convenient dish, for, after it is once prepared, it
takes care of itself, and it is a palatable and satisfying dinner,
218 SCHOOL KITCHEN TEXTBOOK ✪ Stewed Ribs of Beef
Page 114 · 3 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The principle in this method of cooking is the same as that in stewing, pot roasting, and the other combinations of dry and moist heat. The modern name for the method comes from the utensil which is used. A casserole is an earthenware dish, round or oval in shape, — sometimes with a handle on the side, — having a tightly fitting cover, thus keeping the steam, heat, and odor within in the food. Casseroles may be found in various sizes and some are fitted into a holder. Covered earthenware jars and bean pots have long been used for this method of cooking, but they are neither convenient nor attractive for serving. The shape, color, and holder in which the casserole rests, make it an attractive dish for the table. The food, served correctly from the dish, is hot and remains hot during the meal. Having been tightly covered during the long, slow process of steaming, the food is tender and retains all its savory odors.
[illustration: BAKED MEAT (IN WATER) 217]
POT ROASTING
Meat may be steamed in its own juices and the method is called Pot Roasting. The meat should be left whole for convenience in slicing and serving neatly, particularly if to be served cold. It is cooked over the fire with a little water in the kettle to prevent burning. The water should be kept at the simmering point, and be replenished as needed. By watching it and letting the water cook nearly out so that the meat begins to sizzle, but not burn, the flavor of browning is developed. Then add a little hot water and continue the simmering. Repeat this several times. Some of the juices are drawn out into the water and the steam heats and softens the meat. These juices make a rich and savory gravy.
Recipe, No. 148. Gravy for Roast Meat
To make it in the pan, pour off nearly all the fat. Put the pan on the stove and add dry flour until the fat is all absorbed. Then add hot water or hot stock, and stir as it thickens. Cook five to eight minutes, season, and strain.
Recipe, No. 149. Baked Heart
, Wash the heart thoroughly in cold water to remove the blood and cut out the veins and arteries. Make a stuffing with two tablespoons bread crumbs, one teaspoon chopped onions (which must first be scalded), one half teaspoon powdered sage, one fourth teaspoon salt, and a speck of pepper. Moisten it with milk or water. Stuff this into the cavity and sew the edges together. Peel, slice, and brown an onion in two tablespoons drippings; then brown the heart in the same fat ; put it with the onion into a deep dish, and half cover with boiling water. Cover the dish and bake in a hot oven one hour, or until tender, basting every ten minutes, and add more water if needed.
Recipe, No. 150. Stewed Ribs of Beef
This is a convenient dish, for, after it is once prepared, it takes care of itself, and it is a palatable and satisfying dinner,
Records on this page
Gravy for Roast MeatBaked HeartStewed Ribs of Beef