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~-"THE~-VANCOUVER “SUN SEVENTH “ANNUAL COOK’ BOOK =——Ss=<CS~S~S awe Nine

& 2 Tongue: Boiled, pickled or braised .
oe Heart: Stuffed and: braised } q
is : ‘ Kidneys: "Broiled, braised or combined with other meats in pies ae re e ( he
Pe “ } Liver: Pan broiled, braised or ground and made into patties, ete. | a
is ies . ‘ Oxtail: © Soup or braised | :
; . | The following chart gives good timing idea for the various cuts: | cas eh sy Le dae a
ee Beeb Cut Method a Temperature Approximate Time :
Roasts : Roasting 500 deg. for 15 min. and 350 deg. for Ey gt
& PERSO 6 | tema Lari nao remainder of time 18-20 min. per pound = *
, ~ Medium 22-25 min. ‘per pound 7". O% OR ee es le ee
Well-done — : | 27-30 min. per pound ae | (a
_.. Boned Roasts | Roasting - | 500. deg, for 15 min. and 350 deg. 1 for | ‘Add 10-15 min. per pound = : iis 7

remainder of time

Pot Roasts — | Braising Very low Bho. 4 NOU ie ately
‘Steaks = —i—- «| Broiling' | 500 deg. About 10 mins. (medium) ee

fol iinch ©
2-inches -

About 20 mins. (Medium)

Swiss Steak Braising - | Very low N23 Howke Se ;
Round Steak Braising Very low About 1 hour. | 5 ‘i :
fae Stews Stewing Below boiling 2 to 2% ‘hours q : 4
Corned Beef Simmering Below boiling 3 to 4 hours
Beef Loaf © | Baking 300 deg. to 350 deg. (moderate) — 1% to 2 hours : . "
Tongue (fresh) | Simmering” | « Below boiling 2% to 3 hours
Heart 32040 ir Braisiiig 6c 66 Very low | 3 to 4 hours
Liver — Braising 300 deg. (moderate) About 1% hours
Broiling ara __ | About 10 minutes
ta eR | Broiling | 425 deg. (very hot) | About 10 minutes
Kidney Stewing | an | About 1% hours .
a RAGOUT OF BEEF | ito. CORN BEEF
3 pounds stewing beef, or 1 teaspoon wiser 25 pounds neck or oe Ve ounce saltpeter’ a ee
half beef and half kidney. 1 tablespoon vinegar 2% pounds salt. iden sae quarts water ce us
2 medium size onions, 4 tablespoons. tomato 2 pound sugar ey cp cuter

minced
4 medium size carrots,
sliced

2 large stalks celery, cut |

wad into small lengths
: ae 1 green pepper, ‘minced

Dredge the meat in flour and sear until well browned in a

- ketchup.

Salt and “pepper to taste
Water, tomato juice dilut-
ed with water or stock, to
cover the meat and vege-
tables ahs

. little smoking fat. Place pan over low heat and add remaining
_ ingredients, except the carrots and celery. Cover with the

_ liquid. Cover stewing pot tightly and bring to a low simmer,

_ using either top range or oven heat. The ragout should sim-
mer slowly about 2% to 3 hours in alls 2 |

%

hs About 1 hour before serving put in the carrots and celery,
“adding more liquid if required, Small whole potatoes, cubes
or thick slices, miay be added at this time. Dust the top lightly

ce with paprika. When these additional vegetables are tender
othe Tagout is ready for serving. Serves 6. :

Rub the meat with salt ind pack it into a clean. barrel or
crock: | Mix the salt, ‘sugar, saltpeter and water; boil - and
remove the scum. Cool the liquid and pour it over ‘the: meat.
Place a heavy weight on top of the. meat to prevent: it. from. ; A
floating. Meat may be left a month: in. ‘this brine. 2 ee

PAN. BROI LED. STEAK

The same types of meat are suitable for pan- broiling as é :
for broiling, and the steaks should be cut at: ‘least. 1 inch thick. ee

Put a few bits of the meat fat, or a little oil, ‘in a heavy
frying pan and pre-heat at least 10 migutes. The pan should
be smoking hot. Remove bits of fat. Broil steak on one side
5 to 7 minutes, according to taste, turn and finish cooking. ol ae
Season with salt, pepper and dots of butter. Serve at. onee  ea2
on a hot platter.

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