Selection and preparation of food

2. Sear and season meat as above, but do not add water. Transfer to a double boiler and finish the cooking. Compare the two methods as to convenience. Explain any differences in results. (e) Brown Stew. Cut lean beef into inch cubes (neck beef will be found quite satisfactory) . Season each piece, dredge thoroughly Laboratory Manual 37 with flour, and brown on all sides in a frying pan, using a little suet to prevent sticking and to give necessary fat. Add sufficient hot water to cover the meat, and when this has boiled up once, turn all into a double boiler and cook for 3 hours. One hour before the stew is finished add any vegetables liked, cutting these also into cubes. {Exception.— Potatoes require a less time for cooking.) (/) Beef Cooked in Water — Soup Stock. Take a piece of fore shank of beef (4 to 5 lbs). Place in a large soup kettle and cover with boiling water, add seasonings and simmer slowly until the meat is tender. Do not overcook. Various combinations may be made with this product. 1. Vegetables may be added, constituting a " boiled dinner." 2. Dumplings may be added. 3. The meat may be removed and served hot with tomato sauce, or sliced cold, or used as " left-over." 4. Clarify the stock if desired — see Experiment 57. Strain and allow to cool. When needed, remove fat from surface, reheat, add seasonings. Serve. VEAL. PORK. MUTTON. General Observations Review drawings. Compare each with beef (a) as to the names of the general divisions of the carcasses ; (b) as to color, texture, distribution of lean and fat. What are the chief differences between beef and veal? 38 Preparation of Food What methods used in the cooking of beef are entirely unsuited to the preparation of veal? Why? Experiment 61. Application of Heat. (a) Pan broil a small piece of veal steak, a pork chop, and a mutton chop according to directions given in Experiment 59, but stopping the process at the "rare cooked" stage. (b) Repeat, but continue until the samples are well done. Compare results as to appearance, flavor, and general desirability. Which are lacking in flavor ? How may this deficiency be overcome in pork ? In veal ? Note. — Avoid eating rare pork. Why? Experiment 62. Veal Cutlets. Cut veal steak into portions of uniform size and shape, or use veal chops. Pound each piece lightly. Season with salt and pepper, reshape, dip in beaten egg, and roll in fine bread crumbs. Saute in a liberal amount of fat, turning often until browned and well done (about 10 minutes). Is the coating of egg more efficient than simply searing the surface of the meat? Experiment 63. Jellied Veal. Prepare a shank of veal as directed in Experiment 60 (/), seasoning well. Remove the meat from the stock, cut into small pieces, place in a suitable mold, cover with stock, cool. Place in refrigerator until jelly is firm. Slice cold, serve with catsup, salad dressing, or pickle. The Laboratory Manual 39 stock remaining may be used in the making of consomme, or as a foundation for vegetable soups. Experiment 64. Roast Pork. Roast a rib cut of pork according to directions given in Experiment 59, being careful to continue the process until the pork is thoroughly done and the flavor well developed. Serve with hot apple sauce. Experiment 65. Sausage.