The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-01-16
NOTES ON sTEwInG.
A Practical Lesson MS co How IL Is Prom.
crly bone.

n practical Lesson rs How It Is Prom.
crly bone.
Girls. says n writer In Dcmorests
Magazine. which ono OF you knows how
to mako n stew? II do" That is we'll.
Toll me how YOU do It, "Oh, just tako
some meat and potatoes, carrots, onions,
and any vegetables choose. put somo
water on them, and boil them together,
and-that is all" Yoa have described
great many stcws in describing yours
don't think should like any OF them,
70 shall tell you how | make it, and
want each one of YOU to try and follow
my directions, and if 70 do so conscicn-
tiously think you will all be ablo to
mako u stew, and, what is more, good
stew.
The first step is to understand what
stewing' is. DO not for one moment inn
agine it is boiling, for they are distinct
~ different methods OF cooking. Stew
ing is cooking by Il slow, gentle, moist
neat Keep this we'll in your mind.
You must not let your stow boil or you
change tho character OF your dish at
once. Rolling toughcns meat; slowing,
on tho contrary, softens the fibers and
renders 1t more tender.
In purchasing meat for stewing YOU
may take the cheaper. poorer parts,
where there IS most bio, Il. That is
where there has hecn most action. Now,
what part would you imagine that
wouiu DO? The legs" Yes, and al
though perhaps little tough they arc
tho juciest parts OF beet. Pieces from
the round. chuck and upper portion of
the shank arc all good. Tho meat
should havo some bone and fat Cold
meats makes n most excellent stew. as
tho roasting or broiling it has already
gone through tends to improve tho
flavor.
In preparing your meat YOU must first
wash it. How would you do that? PUT
it under the faucet and rub it we'll"
You might just as we'll tako the scrub
bing- brush TO it! No: to wash meat take
clean cloth. wet it with cold water,
and wipe your meat carefully. Rcmcm-
Der that cold water extracts tho juices,
anu all such losses must he carefully
guarded against. Cut you meat in small
pieces, take OF supcrtluous atand hone,
and keep tho bone for the bottom OF tho
Kettle; 1t will prevent the meat from
sticking or burning. 10 pound Of beef
you will require ono quart OF cold water.
Tut tho bones in tho kettle, and also
the ragged, poorer hits OF meat, that
some of the juices may escape into the
water which Is to form your gravy; thon
put the kettle on tho fire.
The meat which you have cut in small
pieces should now he well drcdgcd with
flour, then fried good brown on both
sides. AS fast as they become brown
put them in the kettle, and as soon as
the contents thereof | oil it should he
moved to the back Of tho range and
there allowed to simmer steadily for
about three hours To one good pound
OF meat add one small onion. sliced, ono
small carrot and turnip cut in cubes,
drodEod with -four, and slightly drowned.
Put them i'll the kettle to simmer with
the meat.
why do you drcdgc and brown tho
meat and vegctahlrs?' For several
reasons. Tiu -four forms Il paStc over
the meat and keeps in the niccs and it
thickens and browns the gravy TO such
an extent that you will seldom find it
necessary To add thicllcning when your
stew is finished, as is generally nrccs-
gary. "A stew is q most economical dish
unless You keep up your fire purposrlv,
then 1t becomes expensive, for you can
not mako it quicllly-n"vcr undor two
or three hours. Tho slow. staadv sim
mrring renders your meat both tender
and nutritious.