Roast. — Wipe off meat with cloth wrung out of cold water,
rub in salt and pepper, and dredge with flour. Place in roaster
or pan and put in oven hot enough to cook the outside very
quickly, or sear it on top of stove and then put into the oven.
Reduce heat and baste every ten minutes with fat that is tried
out. If the roast is very lean it may be necessary to add fat.
When meat is half done, turn it over and dredge with flour
that this side may be uppermost for final browning. If there is
danger of flour burning, add a little water. A five-pound roast
requires one hour and twenty minutes to be well done. When
roast is done take up on hot platter. Pour off all grease from
pan but about four tablespoons. To this add four tablespoons
flour, mix thoroughly, and add one and a half cups boiling water✪ Roast.
Boil well, season with salt and pepper.
Pot Edast. — Prepare meat as above. Heat an iron pot, and
10 Bulletin of tlie University of Texas
rub with a little fat. Brown meat on all sides in the pot, add
an onion and a cup of boiling water. Cover the pot closely and
cook very slowly (below the boiling point) until meat is tender.
A four-pound roast requires three to four hours. Turn the roast
once during the cooking and add more water if necessary. Make
gravy as above. After such a roast is seared, it may be finished
in a fireless cooker instead of as above directed.
Mutton Stew. — Wash and cut into pieces two pounds of neck
or shoulder pieces of mutton. Put meat and bones into kettle
writh two quarts of water, and bring quickly to the boiling point.
Remove to back of stove and cook slowly for 1% to 3 hours,
or until the meat is tender. Add carrots, turnips, onion and
potato, cut into small pieces. Cook until the vegetables are
tender. Thicken the liquid with flour mixed with water. — (2
cups flour to each cup liquid.) Season and serve✪ Mutton Stew.
Boiled Leg of Mutton. — Remove entirely the thin outer skin
but not the fat from the mutton. Place in kettle, and cover with
boiling water. Bring quickly to boiling point, boil five minutes,
and skim. Set on back of range and simmer until tender.
When half done add one tablespoon of salt. If desired brown,
take out of water when tender, put in a hot oven for a few
minutes and serve as roast. If not browned, serve with a white
sauce. In making the sauce, instead of using milk, use one-
half milk and one-half mutton stock (the water in which the
mutton was boiled) . Into the sauce put two finely chopped hard
cooked eggs✪ Boiled Leg of Mutton.
Liver and Bacon. — Cut liver one-fourth to one-half inch thick,
let lie in cold water a few minutes, scald, drain, and remove skin
and veins. Sprinkle with salt and pepper and dredge with flour.
Brown in a little bacon grease. Add one small onion chopped
fine and three-quarters of a cup of boiling water. Cover and let
simmer fifteen minutes. Serve with bacon cut thin✪ Liver and Bacon and cooked
crisp, but not too brown.
Chicken Pie. — 1. Dress, clean, and cut a good-sized fowl.
Put in a stew pan, cover with boiling water, and cook slowly
until tender, having added a lump of butter and salt and pepper
to taste. Place the stewed chicken in a baking dish, add two
Simple Cooking of Wholesome Food for the Farm Home 11 ✪ Chicken Pie
Page 5 · 6 recipe records on this page
Presented as published in 1913. 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
Roast. — Wipe off meat with cloth wrung out of cold water, rub in salt and pepper, and dredge with flour. Place in roaster or pan and put in oven hot enough to cook the outside very quickly, or sear it on top of stove and then put into the oven. Reduce heat and baste every ten minutes with fat that is tried out. If the roast is very lean it may be necessary to add fat. When meat is half done, turn it over and dredge with flour that this side may be uppermost for final browning. If there is danger of flour burning, add a little water. A five-pound roast requires one hour and twenty minutes to be well done. When roast is done take up on hot platter. Pour off all grease from pan but about four tablespoons. To this add four tablespoons flour, mix thoroughly, and add one and a half cups boiling water. Boil well, season with salt and pepper.
Pot Roast. — Prepare meat as above. Heat an iron pot, and
10 Bulletin of tlie University of Texas
rub with a little fat. Brown meat on all sides in the pot, add an onion and a cup of boiling water. Cover the pot closely and cook very slowly (below the boiling point) until meat is tender. A four-pound roast requires three to four hours. Turn the roast once during the cooking and add more water if necessary. Make gravy as above. After such a roast is seared, it may be finished in a fireless cooker instead of as above directed.
Mutton Stew. — Wash and cut into pieces two pounds of neck or shoulder pieces of mutton. Put meat and bones into kettle with two quarts of water, and bring quickly to the boiling point. Remove to back of stove and cook slowly for 1% to 3 hours, or until the meat is tender. Add carrots, turnips, onion and potato, cut into small pieces. Cook until the vegetables are tender. Thicken the liquid with flour mixed with water. — (2 cups flour to each cup liquid.) Season and serve.
Boiled Leg of Mutton. — Remove entirely the thin outer skin but not the fat from the mutton. Place in kettle, and cover with boiling water. Bring quickly to boiling point, boil five minutes, and skim. Set on back of range and simmer until tender. When half done add one tablespoon of salt. If desired brown, take out of water when tender, put in a hot oven for a few minutes and serve as roast. If not browned, serve with a white sauce. In making the sauce, instead of using milk, use onehalf milk and one-half mutton stock (the water in which the mutton was boiled) . Into the sauce put two finely chopped hard cooked eggs.
Liver and Bacon. — Cut liver one-fourth to one-half inch thick, let lie in cold water a few minutes, scald, drain, and remove skin and veins. Sprinkle with salt and pepper and dredge with flour. Brown in a little bacon grease. Add one small onion chopped fine and three-quarters of a cup of boiling water. Cover and let simmer fifteen minutes. Serve with bacon cut thin and cooked crisp, but not too brown.
Chicken Pie. — 1. Dress, clean, and cut a good-sized fowl. Put in a stew pan, cover with boiling water, and cook slowly until tender, having added a lump of butter and salt and pepper to taste. Place the stewed chicken in a baking dish, add two
Simple Cooking of Wholesome Food for the Farm Home 11
Records on this page
RoastMutton StewMutton StewBoiled Leg of MuttonLiver and BaconChicken Pie