Mrs. Wilson's Cook Book Part 74

Two medium-sized onions, One carrot, cut in quarters, One and one-half cups of boiling water,

and cook slowly, allowing one-half hour for the meat to start cooking and then twenty-five minutes to the pound. Baste frequently. If baked in the range it should give a delicious, well-flavored roast, that will supply the most finicky family with a good substantial food.

The bolar cut from the shoulder may be prepared the same way.

Meat from the neck and shin may be used for stews, goulashes and meat loaves.

POT ROAST OF SHIN BEEF, ENGLISH STYLE

Have the butcher cut a piece of beef from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep saucepan and add

One large turnip, cut in quarters, One large carrot, cut in quarters, One f.a.ggot of soup herbs, One-half teaspoon of sweet marjoram, Two cups of boiling water.

Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.

The plate and brisket may be used for soups, stews and goulashes and for corning. The brisket makes a splendid pot roast when boned and rolled. Also the plate or brisket may be used for a la mode.

The flank steak is a choice piece of lean, boneless meat that lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for hamburg steak.

When boiling or stewing meat, keep this in mind: Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the alb.u.men in the meat; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound. Add salt just before removing from the fire.

Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice.

For pot roast and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.

The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.

BEEF STEW

Cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water. Bring to a boil and cook slowly for one hour; then place in a saucepan

Two cups of flour, One-half teaspoon of pepper, One teaspoon of salt, One tablespoon of baking powder.

Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into b.a.l.l.s between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve.

TO PREPARE FISH FOR FRYING

Remove the head, fins and bones, using them for the fish stock. Place fillets in a dish and marinate for one hour in

Three tablespoons of lemon juice or vinegar, Two tablespoons of salad oil, Two tablespoons of grated onion, One teaspoon of salt, One teaspoon of paprika.

Then roll lightly in flour and dip into beaten egg, then in fine crumbs and fry until golden brown in hot fat.

GRILLED FISH

Sea trout, striped ba.s.s or other fish may be used. Clean and bone the fish and then place in baking dish and spread freely with salad oil.

Broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven. Serve with a fish sauce prepared as follows:

Chop fine

Four onions, Three large tomatoes, Two green peppers.

Now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned. Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft. Then season with

One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, Juice of one-half lemon.

Mix thoroughly and serve with the fish.

FISH LOAF

Prepare a sauce as follows:

Place in a saucepan

One cup of milk, Five tablespoons of flour.

Stir with a fork until the flour is dissolved and then bring quickly to a boil. Cook three minutes and then remove and pour into a mixing bowl, and add

Two cups of cold-boiled fish, One cup of cold-boiled rice, One cup of stale bread, prepared as for fish cutlet, Four tablespoons of shortening (finely chopped salt pork if desired), One large onion, One large green pepper, Six branches of parsley, minced very fine, One tablespoon of paprika, One-half teaspoon of mustard, One tablespoon of Worcestershire sauce, One-half teaspoon of sweet marjoram, One egg.

Beat hard to thoroughly mix and then pour into a well-greased and floured loaf-shaped pan. Place this pan in a larger one containing hot water. Bake in a moderate oven for one hour. Serve with a sauce made as follows:

Two cups of stewed tomatoes, Four onions, chopped fine, One green pepper, chopped fine.

Cook until onions and peppers are soft and then rub through a coa.r.s.e sieve. Now add

One-half cup of water, Three tablespoons of cornstarch, Two teaspoons of salt, One teaspoon of sugar, One-half teaspoon of pepper, Pinch of cloves.

Mix well and then pour into tomato mixture. Stir well until the boiling point is reached and then cook three minutes. Add two tablespoons of b.u.t.ter and serve.

BROILED Ba.s.s

Have the fish dealer split the ba.s.s for broiling, then wash and pat dry with a paper napkin and cover the cut surface of the fish with salad oil. Place on a baking sheet and broil in the broiler of the gas range until nicely browned; then set in the oven for five minutes to finish cooking.

CREAM FINNAN HADDIE

Cover the fish with cold water and then bring to a boil. Drain and cover with cream sauce. Now add:

One green pepper, chopped fine, One onion grated, Five tablespoons of finely chopped parsley, Two tablespoons of b.u.t.ter.

Simmer slowly for ten minutes to cook the herbs; then lift to the toast.