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MOIST-HEAT METHODS OF COOKING MEAT

I have already explained the necessity of using a combination ot added moisture
and long gentle cooking for the tenderizing of all the many cuts of meat which are
not suitable for roasting or broiling. :

Acid has tenderizing effect. A trick that the skilled cook often uses is that of
adding a little acid in such forms as tomato juice, lemon juice, sour milk or cream,
wine, vinegar, etc.; this technique is characteristic of a great deal of the finest
European cookery and is part of the great-success built up by generations of French
and Hungarian and Austrian and other European cooks, in the making of their
ragotits, goulashes, and so forth.

We shall now look into the details of the principal methods in use for the cooking
of meats by moist heat.

POT ROASTING—An excellent method of achieving delicious, tender roasts, from
the less-tender, less-expensive cuts of meat, such as.a blade, chuck, rump, short-rib
or stuffed flank roast of beef—or a blade or shoulder roast of veal—or heart of any
of the meat animals—or stuffed round steak of beef or veal.

Dredge meat with seasoned Monarch Pastry Flour. Brown richly on all sides
in a little hot dripping, in the bottom of a heavy pan for which you have a cover.
Add boiling water, tomato juice or stock, to depth of )4 inch or so.

Cover closely and cook (a) over very low heat on a top-stove burner or (b) ina
rather slow oven,* 325°; turn meat occasionally, until it is tender—allow about 40
minutes to the pound. Add more liquid as may be needed from time to time.

Diced or small whole vegetables may be added for the last hour .of cooking.

To serve, lift meat and vegetables onto a heated platter, ready to have the gravy
added when it is finished up.

For gravy, skim excess fat from remaining liquid, then thicken what is in the
pan with a little Monarch Pastry Flour blended to a smooth paste with cold water,
(Add extra liquid if you want more gravy—with some meat extract or gravy-maker,
if it seems to be needed for a rich-flavored gravy.) Taste carefully, after all such
additions (some of which carry seasoning in them), and add any further seasoning
that might be needed.

BRAISING—A method of meat cookery similar to Pot Roasting—it, actually includes
the pot roasting method, but we have separated the latter to make it all a little
simpler..

Proceed as. directed for pot roast—seasoning the meat well, flouring it when
desirable, browning it, adding liquid in most cases; the variation runs all the way
from the veal chops or cutlets or the pork chops which after being browned, cook
in their own steam and juices, to the ox-tails which we braise, after browning, in
a very generous amount of liquid for a bountiful gravy.

In all cases, cover the pan closely, and cook the meat gently, for the length
of time that. would be suitable for it.

STEWING—The method for making that gravy-abundant favorite, the stew, the
meat pie filling, etc. The method is simple, but the basic rules are very definite.

Stews are divided into two main classes—brown stews, and light stews. The
main difference is that the meat (usually coated with seasoned flour), is well browned
in a little hot fat, as a preliminary step to the brown stew, whilst meat is not browned
at all for the light stew. A second difference I like to make is in the choice of vege-

LESSON 13 104