The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-02-19


will be found rich and tender and the meat
will not be stringy and tasteless as in the Or
binary hastily made stew. Soaring greater
part of the meat keeps the juices in while
the gravy is enriched by the remaining
pieces. The gravy of many stews is the only
appetzing part but this is when they are
made the wrong way.
Soup stock. may be made by putting
whole piece of meat in a jar and cooking it
long time at low temperature either In
the stove or aladdin oven. Ten hours is none
too long in the latter Do not add vegetables
to stock that is to be kept any length of
time. To make broth for an invalid cut the
meat into pieces.
A cheap roast is made tender If cooked
right. Take the two first ribs from the
chuck or buy one of the homeless rib roasts
that look so tempting in nice rolls in the
market, but which prove deluslon when
cooked in the ordinary way. Wipe it over,
salt, pepper and -four it. Brush over with
melted dripping or butter and scar in hot
frying pay. This will keep the juices in,
now put it in a moderately cool oven and if
you haven't covered bake pan-a most ex-
cellent cooking utensil-improvise one by
putting two pans together so that they will
be air tight. Cook from IL to Is minutes or
more to each pound.
The meat will be brown on the outside,
despite the fact that it has been cooked in
moisture if it was well scared in the begin
ing. Pour the liquid out of the pan to make
| the gravy as it warps a good dripping pan to
set 1t on top of a hot stove.
A rolled shoulder of lamb is an economical
meat dish. In cooking mutton or lamb be
sure to have the outer skin or covering re-
moved for that is the part that comes
in contact with the hide and gives the dis.
agreeable taste that makes many people
dislike mutton. Have the bones taken from
the shoulder and rolled salt and pepper it
and scar it all over then put it in covered
pan with half pint of water and cook long
and slowly.
Lamb fl anks are cheap and make good
stews. Do not scar in hot fat but put into
boiling water for five minutes. Use that
water for the liquid Of the stew. Simmer
one to two and u half hours and put under
weight. The next day put into hot oven
or cut into slices and broiI each or egg and
crumb each slice and fry in deep fat or serve
with tomato sauce.
VALUABLE SUGGESTIONS.
A tablespoonful of tomato ketchup or any
kind of prepared sauce is excellent for flavor
ing stews.
Beef drippings are good for shortening,
but mutton and lamb fat are more profit
ably used for soup making than anything
else.
Cuts from a heavy beef are always the
most economical.
What is called the cod fat of beef is the
best for drippings. shortening, etc.
What is called the skirt steak, although
generally little used is really juicy part and
| excellent for beefsteak pies.
To make beef'tea use the neck, it is just
as good as the top of the round.
For beef juice however buy piece of the
rump and pound ought to give about four
ounces of juice.
Meat is usually better cooked with the
bone in for there is a certain flavor that
comes from the bone. When bones are
taken from meat they may be used for soup
broth or stock for gravy.
If one has a large quantity of marrow
from bonesit will make a good shortening
for meat or plain pies but could not be used
for puff pastry.