The Washington herald., 1911-03-12

| for all meats to be baked or roasted
| allowing l5 minutes per pound for lamb
! ID minutes for mutton, 80 minutes for
| pork, and 80 minutes for veal per pound
| II you prefer tn" beef very rare 10 to =
! minutes per pound is all that is required.
No. -POt Roast of Beef.
Top or bottom round. or a piece of the
chuck is nice for a pot roast. The pot
| should be no larger than necessary to ac-
cOmmOdate the meat An iron pot is best
| Take foUr-pOund roast. put some drip
pings in the pot and let get very hot
! Trim the meat. wipe it clean with drv
towel, and then put it in the sizzling hot
drippings and turn until Drowned. Mean
while fry some onions, brown in a littIN
drippingS in a separate pan, and when
the meat in the pot is we'll Drowned AL
over add the Drowned onions one-haIf
or one cup boiling water. salt and pepper
to taste. and two or three bay leaves.
Cover the pot closely so that no steam
can escape and let it simmer on top OF
the stove until the roast is tender, turn
ing often and watching carefully so it
does not burn. If the water seems to
boil away too rapidly, add a very little
more boiling water whenever necessary.
When the meat is done put on a hot
platter Add a little flour 10 the gravy.
little cold water boil up once. then pour
the gravy in a gravy boat. Serve with
hOTSeradish sauce.
HOrseradiSh SauCe-McIt one tablespoon
butter in a saucepan and stir in ono
tablespoon flour. Add one cup milk or
better, one cup chicken or veal broth.
and boil for five minutes. Beat the yolk
OF one egg. add one scant teaspoon each
Of sugar and made mustard and One-half
T0rau 10 70
hack OF the stove and add the egg and
milk. stirring until almost at the boiling
point. Then add one-half cup grated
hOrseradish and one tablespoonful vine
gar OF lemon juice and simmer for two
or three minutes. Use at once.
No. 5-Steak la BOrdeInise.
One srloin steak. two tabIespoonfuIs
butter. two tablespoonfuIs flour. two cups
beef stock, two tablespoonfuls chopped
raw ham. one-ha!f bay leaf one table
spoonful chopped onion. salt and pepper
to taste one tablespoonful tomato cat
sup. one-half cup finely chopped mush-
rooms
Brown the butter and -four. stir in the
stock when thick and smooth add the
ham. bay leaf, and onions. Cover and let
simmer gently for an hour. Then strain.
add salt and pepper, catsup. and mush
rooms and keep hot at the side Of the fire.
BrOil a SirlOin steak, arrange on hot
platter and pour this sauce around it.
No. 6-JeIIied Chicken.
Clean and cut up two chickens-old ones
will do. Season with salt and pepper and
cover with boiling water. Add an onion
stuck full of cloves. a bay leaf. a small
stick of cinnamon. a stick OF celery. and
a blade OF mace to tine water in which
the chicken it boiling. Cook slowly til
the meat drops from the bones. TAX"
out the chicken. set it aside in Colander
to drain. Steam the liquor remaining in
kettle through course cheese cloth and
set to boil previously. Add tho whites "
two eggs. beaten, but not stiff. Boil TIL
there is just enough to cover the chicken.
Meanwhile free the chicken from skin.
fat and bone. Set these aside for stock
or soup, and chop fine. Put into an
earthen dish. strain tine chicken liquor
once more through coarse cloth: mix
with the chicken. Pour into a mold wet
with cold water and set aside to harden.
1t will b. ready TO use the next day. At
serving time turn out on a platter and
with ring of mayOnnaisc
dressing. The chicken must be very cold
This is a delicious dish for Sunday dinner
when it is too hot to eat anything.