suet over the top with string or skewers.

.then cut slices from ribs.

MEATS

Page 21

MEATS

ROAST OF BEEF

Wipe, rub with salt, allowing % teaspoon to
the pound, pepper and flour.

Place fat side up, in an open pan without water.
If roast is very lean, fasten a flattened layer of
If roast
is of such a shape that it cannot be placed fat
side up, place a few trimmings of fat on top and
baste occasionally. Otherwise, basting is unneces-
sary, as fat will baste meat as it melis.

Place meat in very hot oven (500 deg.). Sear
20 minutes until lightly browned. Reduce heat to
slow oven (300 deg.) and continue roasting. Allow
about 16 minutes to the pound for rare beef, 22
minutes to the pound for medium and 30 minutes
to the pound for well-done beef.

CARVING A ROAST OF BEEF

Have roast’ placed on platter, skin side up; with
a pointed, thin-bladed sharp knife cut a sirloin or
rib roast in thin slices at right angles to the ribs,
If there is tenderioin,
remove it from the bone, and cut in thin slices
across grain of meat. Carve back of rump in thin
slices with the grain of meat; by so doing, some
of the least tender muscle will be served with that
which is tender. By cutting across grain of meat,
the tenderest portion is sliced by itself, as is the
less tender portion.

SWISS STEAK

144 pounds lean beef

1% tablespoons
melted suet

1%, cup flour

% teaspoon salt
Few grains pepper

14% cups hot
tomatoes

Sift flour with salt and pepper and pound thor-
oughly into steak. Sear steak in suet in heavy
pan. Add tomatoes. Cover and simmer 2 hours
or until meat is very tender. Add water from time

to time as needed. Vegetables may be added as

desired. Meat may be cut in pieces for serving
before cooking.

POT ROAST, AMERICAN STYLE

4 pounds beef
Salt, pepper, flour
2-inch cube salt
pork fat

1% cup hot water
Boiled, sliced
carrots
Boiled potatoes,
cut in eighths

Rub meat with salt and sprinkle with pepper.
Fry out pork and brown meat in fat. Place in
casserole with water, cover and cook 4 hours in
Slow oven (250 deg.), adding more water as needed
and turning three times during the cooking. Re-
move meat to hot serving dish, surround with car-
rots and potatoes. Pour melted butter over vege-
tables and garnish with parsley. Cauliflower is. an
attractive addition to this dish.

PLAIN PASTE

1% cups pastry flour 14 cup butter
% cup lard or other % teaspoon salt
shortening
cup).

Wash butter, pat and form in circular piece.
Add: salt to flour and work in lard with finger tips,
case knife or pastry mixer. Moisten dough with
ice water. Toss on board or cloth dredged spar-
ingly with flour, pat and roll out. Fold in butter
as for Puff Paste, pat and roll out. Fold to make
3 layers, turn % way round, pat and roll out;
repeat. Do not stretch pastry during process.
Work rapidly. The pastry may be used at once.
If not, fold in cheesecloth, put in covered tin, and
See in cool place, but never. in direct contact
Ww ice.

COTTAGE PIE OR SHEPHERD’S PIB-

Cover bottom of small, greased baking dish with
hot mashed potato. Add a thick layer of chopped
roast beef seasoned with salt, pepper and a few
drops of onion juice and moistened with some of
the left-over gravy. Cover with a thin layer of
mashed potato and bake in hot oven (425 deg)
just long enough to heat through and brown the
crust of mashed potatoes.

Ice water (about %

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CUTS OF BEEF AND THEIR USES
TENDER CUTS | LESS TENDER CUTS
STEAKS ROASTS STEAKS ta 5 ASTS STEWS
Sirloin Rib Shoulder Chuck ribs Neck
Porterhouse Loin Chuck Cross Arm Shoulder
Tenderloin Flank Clod Skirt
Club Round Round Shank
Rib (short cut) | Rump Rump Brisket
: iA Plate
Flank
Heel of round

Add a half teaspoon of baking powder to the milk and butter used when whipping
the mashed potatoes

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