EDITH ADAMS’

COOKING UNDER PRESSURE

>

17

ROAST OF BEEF

4-pound an | rolled rib roast of
beef
5 tablespoons of rendered fat from roast
1 tablespoon dry mustard
Mix 3 tablespoons fat and dry mustard to
a paste. Rub thoroughly into the lean part of
the roast. More mustard and fat mixture
may be needed. Heat 2 tablespoons fat in
the bottom of the cooker and get cooker
quite hot. Sear roast in fat in bottom of
cooker. Sear 5 minutes on each side. Then
brown remaining surfaces. After searing is
complete, pour off all excess fat, leaving the
barest film over the bottom of cooker. Put
1 tablespoon of .liquid in cooker. Put
1 slice of onion on top of the roast. Cook at
15 pounds pressure 10 minutes per pound
for rare; 12 minutes per pound for medium;
15 minutes per pound for well done—minus
10 minutes from the total time.
Note: The reason for subtracting 10
minutes from the total cooking time is
because of the 10 minutes of searing.

RUMP ROAST OF BEEF

4-pound rump roast
2 tablespoons fat
1 onion, chopped
1 teaspoon celery seed .
1 tablespoon liquid
Brown the meat in fat in the bottom of
cooker. Add onion, parsley and liquid. Cook
at 15 pounds pressure for 60 minutes.
*See method roast of beef.

POT ROAST, MACEDOINE

5 pounds rump roast
2 tablespoons olive oil or cooking oil
10 slices bacon
1 green pepper, chopped
Allspice
4 cups tomato juice
6 carrots, sliced
1 head celery, cut
6 onions, chopped
14 cup vinegar
1 bay leaf
2 teaspoons salt
4 teaspoon pepper
Brush meat with oil. Cut bacon slices in
half, sprinkle each piece with allspice, and
make rolls of bacon half. slices. With a
sharp pointed knife make deep gashes in
roast. Push bacon rolls into the gashes at
uniform distances over entire surface.
Brown roast on all sides in pan. Put on
rack. Add tomato juice and sprinkle re-
maining ingredients over roast. Cook at
15 pounds pressure for 1 hour. Potatoes
may be added during last period of cooking,

‘if desired. Serve, using the tomato and

vegetable mixture as a sauce. Serves 6 to 8.

POT ROAST, SWEET AND SOUR
3% pounds beef rump

2 tablespoons fat
1% teaspoons salt
1% teaspoon pepper
6 medium onions, chopped
4 cups cooked tomatoes
@4 cup sugar
2 tablespoons vinegar
1 bayleaf, crushed
Brown roast on all sides in hot fat. Add
the onion and saute lightly. Put roast on
rack. Add remaining ingredients. Cover and
cook at 15 pounds* pressure for 30 minutes.
Serves 6 to 8. Sr ieee
POT ROAST, PLAIN
(8-10 minutes per pound) |
3 pounds chuck or round beef
1 tablespoon fat or dripping %: aul
2 teaspoons salt a
1% teaspoon pepper & “
1% cup boiling water
1 bay leaf
3 peppercorns
Also, if desired:
1 cup chopped celery
2 cups canned tomatoes :
Brown meat on all sides in hot fat in
cooker. Place on rack. Add _ seasonings,’ rr
water, bay leaf, peppercorns and, if desired,
celery and tomatoes. Cook at 15 pounds
pressure for 30-35 minutes. Potatoes, car-
rots and onions may be added during the
last part of the cooking.
BEEF STEW i
3 to 5 pounds stew beef, depending on
size of cooker
6 or 7 potatoes -
5 carrots, sliced
3 onions
1 tablespoon Worcestershire sauce
1 bouillon cube
2 tablespoons dripping
14 cup water
Cut meat into small pieces and sear well
in hot fat in cooker. Add seasonings and
water. Cook at 15 pounds pressure for 15
minutes. Cool quickly, add vegetables and
cook at 15 pounds pressure for 15 minutes
more. Total cooking time: 30 minutes.
FLANK STEAK, STUFFED
2 flank steaks, scored
Salt and pepper
% cup water
2 cups of bread stuffing (See Recipe)
- Spread steaks with a bread stuffing, using
lots of celery. Roll and tie with string
or fasten with skewers. Flour and season.
Brown the steaks in a small amount of hot
fat in the bottom of the cooker. Put in the
rack under the meat. Add’ water. Cook
under 15 pounds pressure for 45 minutes.
The liquid remaining may be thickened for
gravy.