A textbook of domestic science for high schools

Braising is a form of stewing in a covered pan in an oven. Beef Stew 2 Ib. beef 4 small potatoes 1 onion 2 ts. salt £ c. carrot and turnip 1 ssp. pepper diced Hot water to cover Wipe the meat, remove from bone, and cut in 2-inch pieces. Sprinkle with salt and pepper, and dredge with flour. Melt some of the fat in a frying pan, add meat and the onion sliced, stir constantly that the surface may be quickly seared. Put into a kettle ; rinse the frying pan with hot water that none of the goodness may be lost. Add remaining bone and fat, cover with boiling water and boil 5m., then simmer until the meat is tender, about 3 hours. Add carrot and turnip the last hour. Parboil potatoes and add to stew 20 m. before it is done. Remove large bones and fat, and thicken the stew with 2 tb. flour wet in cold water. Dumplings may be added 10 m. before the stew is finished. Serve on a warm platter. Dumplings 1 pt. flour 4 ts. baking powder | ts. salt About 1 scant c. milk Sift the dry ingredients, stir in the milk slowly, mixing with a knife till a soft dough is formed. Dip a spoon into the boiling stew, then take up a spoonful of dumpling and drop into the stew, letting it rest on the meat and potatoes. Cover closely and steam 10 m. without uncovering. Do not let the stew stop boiling after the dumplings are added. Serve immediately. [illustration: Dumplings being dropped into stew] Veal Stew The breast, neck, and knuckle of veal may be used for stew. Cut 2 Ib. of veal in small pieces, remove all fine bone. Cover meat with boiling water, skim as it begins to boil. Add 2 small onions, 2 ts. salt, 1 ssp. pepper. Simmer till tender, about 3 hours. Cut 4 small potatoes in halves, parboil them 5 m., add to the stew. Thicken with 2 tb. flour wet in cold water, add 1 c. cream or milk, and more seasoning if necessary. Dumplings may be added. Irish Stew 3 Ib. neck of mutton 4 potatoes, cut in dice 4 onions 3 pt. hot water Salt and pepper Cut meat into pieces about 1 in. square, cover with the boiling water, add sliced onions, 2 ts. salt, and simmer gently 3 h. About 15 m. before the stew is done add potatoes. Season, and serve when potatoes are tender. Dumplings may be added. Braising, Pot Roasts, etc. — Braising is a form of stewing in the oven. Pot roasting is cooking in a kettle on top of the stove, using only a small amount of water. The less tender cuts of meat may be cooked by either method. The meat is browned first to improve the flavor and is then cooked slowly in a small amount of water, in a closely covered kettle or pan, until tender. Braised Beef Sprinkle § c. each salt pork, carrot, onion, and celery, cut in dice, in a covered dripping pan, and place 5 Ib. beef round, rump, or shoulder, on them. Add 1 pt. stock or water, ^ bay leaf, piece of red pepper or 6 peppercorns, 3 cloves. Dredge meat with flour. Let brown in hot oven. Spread a few more of the vegetable cubes on top, add 2 ts. salt. Cover closely and cook in oven very slowly 4 or 5 hours. Put meat on a platter, thicken the gravy, and serve with the meat. 1 cup tomato may be added when meat is half done. Pot Roast