The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-04-20

nutriments OF the meat. as in making soup
stock or broths. In the first place you wish
to cook a large piece OF rather tough meat
in this manner rather than roast or bake
il. Then have the water boiling. and plunge
the meat. whole. into the water and keep
il at boiling point for five minutes. This
serves much the same process as forming
the protective layer on the surface by co.
agulating the luminous matter in the
external layers OF the meat BY a high
temperature in the oven. In this way the
meat is kept juicy and very palatable
throughout its interior. while the water in
which it is boiled, or simmered. after the
first five minutes is almost tasteless, bot
\ nevertheless should not be thrown away.
as it will do for a basis for soup stock or
for cooking vegetables.
When you wish 10 make a rich soup you
must. of course. sacrifice the meat, as the
object is TO extract as much Of the soluble
extractions of the meat as possible in the
water and make a well-fiavored broth. Cut
the meat into small pieces and put into
cold water, and let the temperature rise
very gradually until il reaches 80 or 10
degrees. Avoid actual boiling IL you do
not want a rich soup and wish to retain
some 1000 NallC dIu laNOl IA NAC AAN~Ne
For making a rich soup a very prolonged
boiling is necessary TO extract the gelatine.
In the process Of stewing part Of the nu-
TRENT matters are extracted-just enough
TO enrich the gravy. but not enough to
render the meat unpalatable. The meat is
cut into rather small pieces. as for soup.
| and just enough water added TO cover IL.
The cooking must be slow and actual boil
ing avoided. or the meat will be tough and
hard. while the gravy Will have little
strength or flavor.
Broiling or frying will be discussed in
separate lessons. as Ghey are very i'm
perfectly understood and each requires a
chapter unto itself.
Lamb Stewed with Peas.-Cut the neck
or breast of lamb i'm moderately small
pieces. put them into a stewing pan with a
little salt pork sliced thin, and just cover
with water. Cover over closely and stew
gently until the meat is tender. Remove
all the fat from the broth and add a quart
of shelled green peas and a little hot water
if more is required. Cover again and cook
until the peas are tender. then thicken
with a little flour and butter in equal guam
titles, rubbed TO a smooth paste. Simmer
a few minutes longer. then serve.
Sweetbread Fricassee.-Parboil the sweet
breads and blanch; cut into pieces an inch
thick. Melt two tablespoOnfuls of butter.
add two OF -four and stir until smooth and
%bubbling; then stir in a cup of water or
stock, add half a teaspoonful OF salt and
a dash Of pepper and flavor with lemon
juice. Add the sweetbreads and just be-
fore removing from the fire two tablespoons
fuls Of hot cream and the beaten yolks Of
two eggs. Heat a few minutes. then turn
into a heated dish, sprinkle a little chopped
parsley over the top and garnish with bor-
der Of crontons.
Fricassee OF C~hicken.-Prepare the chick
en- as for stewing. Cook slowly in just
enough water to cover it, and when tender
take out and drain; dredge with -four and
fry a nice brown; remove TO a heated dish
and make a sauce with flour added TO the
fat in which the chicken was fried and the
broth in the kettle. Season with salt, pep
per. onion juice and a little chopped Pars-
ley.
Copyright, 19o2, by ]. E.. Pinkham.l