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BACON

Trim off rind. Place in hot pan and cook slowly until fat is clear.
Turn once—and cook one minute longer.

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CALP’S LIVER

Cut liver into slices % inch thick. Cover with boiling water and lei 4
stand 5 minutes. Drain and lay on a clean towel. Dredge with salt,
pepper and flour and sauté in a little bacon fat.

Cooking of Tough Meats

Bee, Braising—A combination of steaming and baking. Sear
i the meat, season, place in pan. Add enough water to cover
bottom of pan. Add vegetables cut into pieces, if desired.
Cover and cook in a moderate oven 8-5 hours. Uncover during
last hour of cooking.

Fricasséeing is a combination of sautéing and simmering.
Cut the meat into suitable pieces and roll in flour. Sauté till
brown. Cover with water and simmer till tender.

Stewing is cooking in liquid below boiling point.

PLAIN STEW

Remove skin and most of the fat. ‘Cut into 3 inch pieces. Cover
meat with boiling water and simmer 3-4 hours. Thicken gravy and
season. Vegetables may be added if desired.

For a Brown Stew, sauté part of the meat, then follow same watuod
as in Plain Stew. | ,

) 4
IRISH STEW ;
1, lb. lamb. 1 cup tomatoes.
14, lb. beef. 6 potatoes, cut into sy
| V2 ¢c. carrots, 1-in. cubes. |
; 2 stalks celery. ~ Few peas.

1 onion, cut into slices.

| | Seasonings

Cut meat into cubes. Cover with boiling water and let boil for 5
minutes, then simmer 2 hours. Add carrots cut into pieces, celery cut
into 1 inch pieces, onions and peas. Cook % hour, then add potatoes and
seasonings. When potatoes are almost soft add tomato and thickening. J
Serve on a platter and sprinkle with chopped parsley. . "|

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