The school kitchen textbook

Wipe the meat, cut it into small pieces, and remove all the fine crumbly bones. Put the larger bones and tough meat into the kettle and cover with cold water. Melt the fat in a frying-pan, dredge the tender meat with salt, pepper, and flour, and brown it in the hot fat. Brown the sliced onions also, and then put the meat and onions into the kettle. Cover with boiling water. Simmer from two to three hours, or till the meat is tender. Half an hour before serving remove the fat and bones and add the other vegetables. Pare the potatoes, cut them into quarters, parboil them five minutes, and put them into the stew. Cook twenty minutes. When ready to serve, skim out the meat and potatoes, put them on a dish, thicken the gravy if needed, add more seasoning, and one half cup of strained tomato if desired. Pour the gravy over the meat. Recipe, No. 154. Dumplings 1 pt. flour. 2 tsp. baking-powder. I tsp. salt. 1 scant c. milk. Mix the dry ingredients and stir in the milk gradually to make a soft dough. Drop quickly by the spoonful into the boiling stew, letting the dumplings rest on the meat and potatoes. Cover closely to keep in the steam, and cook just ten minutes, without lifting the cover. Serve at once. Recipe, No. 155. Veal Fricassee The ends of the ribs, the breast, the neck, and the smaller part of the knuckle may be utilized in a stew or fricassee. Cut the meat, two pounds, in small pieces and remove all the fine crumbly bones. Dredge with flour and brown it in dripping or salt pork fat. Cover the meat with boiling water, skim as it begins to boil, and add two small onions, one teaspoon salt, and one half teaspoon pepper. Simmer until tender. Remove the larger bones ; add a flour thickening and more seasoning if necessary. Cook ten minutes ; add one half cup of milk and two tablespoons of butter. Potatoes and dumplings may be cooked with the veal if a stew be desired. Recipe, No. 156. Veal Cutlets Use slices from rump, loin, or ribs ; remove bones, tendons, and skin ; cover them with cold water and stew for the gravy. Cook veal fat in the spider until brown and crisp ; pound and shape meat into pieces for serving ; cover them with fine stale bread crumbs, then with beaten eggs, again with the crumbs, and brown them in the hot fat, adding salt pork fat if own fat is not sufficient ; then cook more slowly until done, with no trace of pink color, for veal should never be rare. Remove meat and crisp fat; add dry flour to the hot fat and stir until brown, adding gradually the boiling water from the bones. Season with salt, pepper, and lemon if you like, and serve as gravy. K lean meat from the leg or some tough part, has been used, put it into a stewpan when browned, and pour gravy over it and let it simmer for half an hour. Questions on Lessons VIII and IX What is the most economical What kinds of meat are suitway of cooking meat ? able for a stew ? What is stewing ? What is a haricot ; a ragout ; a How do we prepare the meat for salmi ; a chowder ; a fricasstewing? see; a pot pie? What parts of meat are to be What besides meat do we put put into boiling water? into a stew? What into cold water, and why ? What are dumplings, and how Can a stew be made of cold do you make them ? steak or roast beef? What are the important points