Scientific cooking with scientific methods

Brown Mushroom Sauce. — Use one-third cup of the fat from the pan in which the meat was cooked, and brown four level tablespoons of flour in it. Add one cup brown soup stock, one-third cup of liquor from the mushrooms, one cup of the caps cut into slices, and sauted in butter about five minutes. Turn mushrooms in sauce and serve in gravy-boat with the fillet. Pot Roast of Beef. Five or six pounds from the round of beef. Place some pieces of suet in bottom of deep pot, and try out the fat. Wipe off the beef and brown the roast on all sides. When nicely browned add three cups of hot water and place on stove where it will cook slowly. Sprinkle with salt and pepper, cover closely, and cook for two and a half or three hours. Good warm or cold. Pressed Flank of Beef. Get any amount you may desire; wipe and cut off any superfluous fat. Place in kettle and cover with boiling water. Add salt, pepper, small piece of bay leaf not larger than the thumb nail, and any bones you may have on hand from steak or roast of beef. Cook until the meat is in shreds. See to it you have but little liquor in the kettle when meat is done. Arrange meat in shallow dish and pour the liquor over it. Cover and press with weight on top of plate. Serve cold, cut very thin. This is very nice served for luncheon with a salad of left-over vegetables dressed with French dressing and Graham bread sandwiches. Corned Beef. The best cut of corned beef is the fancy brisket. It costs more than the rattle rand, and is known by the selvage on the lower side and the absence of bone. The upper end of the brisket has the most lean meat. To Boil Corned Beef. Wash and tie into shape. Put in kettle and cover with cold water. Bring slowly to boiling-point. Skim and cook very slowdy until tender. If the boiling is done too rapidly, the meat will cut stringy. Let it partly cool in the water in which it was cooked. Braised Beef Tongue. Put a fresh tongue into boiling water, and cook very slowly for two hours. Take from the water and remove skin and roots. Shape and place in casserole, and surround with celery, onions, carrots and turnips — about half a cup of each. Pour over all about three or four cups of brown sauce. Sauce for Tongue. — Brown two tablespoons of flour in two tablespoons of butter until well browned. Add gradually three cups of water in which the tongue was cooked. Season to taste with salt and pepper, and pour one cup strained tomato over all. Cover closely, and place casserole in oven or on top of range where it will cook very slowly for two hours. Serve from casserole, serving each person with some of each vegetable with the sauce. Stuffed Beef Heart. Use heart from young bullock so it will be tender, and clean well. Stuff with bread crumbs, seasoned with celer^^ parsley, onion, salt, pepper and one green pep-