The Providence news. (Providence [R.I.]) 1891-1906, 1898-05-24
My Dear Docter:

My Dear Docter:
In my last i trimmed my sails. as 1t
were, to the American breeze. In other
words, as / said, / gave you some re-
cipes I thought you would expect, but l
shall do il no more. The mission Of
good cookery" should be to lead people
away from expensive dishes. The
acme of good cookery Is to prepare a
good dish out Of cheap materials. Cheap
meats are best served In soup and stews,
and the latter are the most palatable
of all entries IL properly prepared. The
man who leads the American people
away from roasts and fancy cuts to the
cheap pieces, from roasts and steaks TO
stews and like dishes will do this Land
of the Free a great favor. 1t has been
said that q good French housewife VIII
feed her family on what Yankee house
wife throws away. and the statement
is not far out of the way. Not only
that, but the French dishes VIII be
equally tasty. There are two things
Americans should learn to eat, VIZ,
olive oil In cooking and upon lettuce, Gu
cumbers, tomatoes, etc., and more stews
and dishes of that class. They are not
expensive adjuncts to the Kitchen and
you cannot do without them II you
would live well.
For while, then. let us consider cheap
pieces of meat and their preparation.
and first we will have
VEAL LA PROvENCALE.
Veal brisket, five pounds, two onions.
two carrots. one small garlic. two table
epoonfuls tomato catsup, half dozen
sprigs parsley. three tablespoonfuls olive
oil, one tablespoonful flour. First,
cut the brisket in pieces about three
inches long, one and-half inches wide.
Freshen them in cold water for 10 min
utes. Second place them in stewpan
cover with cold water. let them come to
boil and then -add-one onion. a couple
carrots, sliced or cut into large dice. a
little parsley. and salt azd pepper to
taste. Cook about one and one-half
hours Third, warm in a stewpan the
olive oil, add the veal and let II brown
well; then add one chopped onion, the
garlic Glove crushed. one Tablespoonful
flour, tomato catsup table sauce, II
desired, and cook about as long as be-
fore, or until done. In serving. skim off
any floating grease, place In hot dish and
garnish with chopped parsley.
To make beef stew that Is excellent
the general directions above may be fol-
lowed, except that 1t will require longer
cooking.
For beef. however, prefer this meth
cd. Cut the beef, with the grain, into
slices about two inches wide, place II in
cold water, season with salt and pepper.
and let 1t come to a boil skimming off
any impurities that may arise. Boil for
two and one-half hours. Then put In
half a dozen onions, two carrots and
one-half turnip cut into large dice. one
garlic Glove and q tablespoonful table
sauce Just before the vegetables are
cooked put in two cups canned toma-
toes. When all are cooked properly re-
move meat and vegetables. thicken
broth with cornstarch, color adark brown
with caramel, pour over the meat and
vegetables. garnssh with chopped pars-
ley and serve in deep. warm platter. If
you have them, add dozen mush
rooms to the stew and 1t will improve 1t.
One advantage Of these dishes is found
m the fact that you have your vegeta-
bles usually served as side dishes In the
one dish. You obtain all the nourish-
ment there is in the several ingredients
and have highly appetizing dish,pt a
small expense.
With these dishes you may serve let
tuce, radishes or cucumbers, II you de-
sire, or perhaps, better, a vegetable sal
ad, as II is called by some chefs. How
TO make this, it will be my pleasing duty
to inform you in my next.
Faithfully yours.
LOUIS ROLE.