The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-09-14
BRAISING BEST
WAY TO COOK
THRIFT MEATS
Tightly Covered UtenSil
and Sparing Use of
Water Required.

NHaNNt AAN~fN 80 49,
In these days. economy appeals
TO almost every one. More Of the
less-demanded cuts OF meat are be-
ing used than ever before, partly
because many persons have lowered
food budgets. and also because they
have learned how delicious those
demanded cuts can be made II
properly prepared.
One OF the most satisfactory
methods OF cooking the less-tender
cuts % meat is by braising. which is
cooking in a covered dish. in the
open or on top Of the stove, With
small amount Of liquid.
This is a combination OF roasting
and steTfng and the amount Of
liquid used varies from as little as
possible 10 enough TO half cover the
material.
II more liquid is used the process
is really steWing and the result is
quite different from that obtained
from true brafsing. The less liquid
used the more savory the meat.
Tight cover Needed
The cooking vessel must be one
that can be tightly covered, such as
a double rooster. a casserole, a
Dutch oven, or waterless cooker.
For a pOt-roast a Dutch oven or a
waterless cooker is an ideal utensil.
The meat for a pot-roast usually
is cut IN one large compact piece;
for braising in a casserole the meat
IS usually cut in smaller pieces or
IN The form Of a steak.
In any case. the meat is Drowned
before the liquid is added as this
enhances the flavor OF the meat.
T. probably will be necessary to
add some fat 70 the hot kettle and
brown the meat well on all sides in
this. then add Just enough water
to keep the meat from burning.
The water may be replenished
from time 70 time during the cook
ing process. but make II a rule not
10 add much water as the meat will
have a better flavor and the gravy
Will be a rich brown.
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and the plate all may be cooked 10
advantage by braising and they may
be combined with many vegetables.
They may be made into extremely
toothsOme and tempting dishes.
Meat so cooked Will be tender and
juicy.
Delicious Flank Steak
flank steak
tablespoons oil
1 hav-ieaf
I Glove garlic
: teaspoons salt
tablespoons minced celery
2 tablespoons minced carrots
z tablespoons minced green pepper
cups hot water
medium-siEed potatoes
Pound the meat and rub the oil
into 10. Scar quickly in a hot frying
pan. Place steak in a casserole to-
gether with all the other ingredients
except the potatoes and the flour.
Cover closely and cook in a mod
erate oven for two and one-half
hours. A half hour before serving.
add the potatoes pared and quar-
tered. Thicker the gravy with the
-four smoOthed in a little cold water.
BOneIess Birds
Cut round steak into pieces suit
able for individual servings. Place
a carrot on each piece and roll up.
Fasten each roll securely with string
OF toothpicks. Heat a pan. add lit
tie fat and brown the rolls. Cook
ike pot roast. Make a gravy from
the liquid left.
German Sour Pot Roast of Beef
3 pounds % rump
I CUP water
I cup vinegar
large onions
teaspoon salt
hav-icaves
- whole cloves
= teaspoon pepper
Pour water and vinegar over the
meat. Slice the onion over It and
add the other ingredients.
Allow TO stand for forty-eight
hours. turning several times. Re
move from the Spiced vinegar and
cook as you would an ordinary pot
roast in a tightly covered kettle
until the meat is tender, adding
about two and a half cups Of water.
For gravy. thicken the liquor in
which the meat was cooked with
two tablespoons -four moistened with
cold water.