Evening star., 1935-07-17
Pot Roast S
NeedSearing
And Basting
Cookery Expert Tells
How to Prepare
Meat Dishes.
BY EDITH M. BARBER.


THE column today will be devoted
L. to answering recent questions
Several persons have asked for more
discussion of meat cookery. A roast
should be put into dry pan so that
the outside will "sear" quickly in the
hot oven. Soaring means to brown
lightly. BY the time this has been
accomplished the fat from the meat
will begin to melt and supply enough
LIQUID to haste the roast.
Basting-pouring the fat which has
cooked out of the roast over the roast
should be done every Is or 20 min
utes. This is the proper treatment
for the best cut roasts.
Cook Until Tender.
"Braising" is another method OF
cooking meats which is a cross be-
tween roasting and stewing. The
method is used for large pieces OF
meat or for meat cut in pieces. The
meat is dredged with -four, salt ana
pepper and scared on all sides In
little fat. 1t is then put in BAKING
dish with a little soup stock and water
and cooked in a moderate oven until
it is tender.
Sauerbraten.
4 pounds beef, chuck, rump or
round.
Salt and pepper.
l onion, sliced.
bay leaves.
/ teaspoon peppercorns.
Vinegar and water.
u cup sugar.
Il cup raisins.
to ginger snaps.
cup thick sour cream.
Sprinkle meat well with salt and
pepper and rub in thoroughly. Place
with onions, bay leaves and pepper
corns in a deep earthen dish. Add
water to vinegar equal parts if Vine
gar is very strong) and add salt and
sugar to taste, pour hot over the meat
to cover. Cover dish well, put in
cool place, let stand eight days. Put
meat in kettle, add onion and one cup
spiced vinegar and place in hot
oven to brown all over. Cover tightly
and let cook slowly about three hours
or until tender. Take out the meat,
slice for serving and keep hot. Strain
LIQUID in kettle, skim of fat. Let
one-fourth cup sugar melt in heavy
frying pan, add very gradually the
strained liquid then the raiSinS and
ginger snaps, cook until thickened
and smooth and pour while hot over
meat. Add one cup of thick sour
cream to gravy if desired.
Pot Roast.
215 pounds of beef (chuck or rump)
1 tablespoon drippings.
or 2 bay leaves.
pint boiling water.
tablespoon flour.
onion, chopped fine.
Salt and pepper.
Season and prepare meat as de-
sired and sprinkle with flour. Heat
the fat and fry the onion in it until
light brown; add the meat, brown on
ell sides to keep in the juices. Pour
on the boiling water, add bay leaves,
then let simmer slowly about 21a
hours, or until tender. Thicken gravy
with two tablespoons -four mixed to
a paste with water. Serve with
Franconia potatoes.
Braised Beef.
Season a rump roast with salt,
pepper, chopped parsley and a little
garlic minced fine, if desired. Scar
in hot fat well. Add one cup water,
one sliced carrot, one sliced onion
and one bay leaf, cover and cook in
moderate oven two to three hours
Serve with horseradish sauce.
Veal Pot Pie.
Ends of ribs, neck or knuckle may
be used. Cut meat in small pieces,
remove fine bones. Cover with boiling
water; skim as it begins to boil; add
one onion, one teaspoon salt, one
quarter teaspoon pepper for each
pound of meat. Simmer I'LL thor
oughly tender. Rub two tablespoons
-four smooth in a little cold water.
Add one-half cup cream, water or
milk with one tablespoon butter or
fat. Serve with dumplings.
Brisket of Beef With Sauerkraut.
l quart Sauerkraut.
3 pounds brisket Of beef.
2 tablespoons flour.
l tablespoon sugar.
/ large raw potato, grated.
/ teaspoon caraway seed.
onion.
Place the sauerkraut in large
saucepan, sprinkle with -four, add
meat and whole onion, sugar, cara
way seed and the potato. Cover with
boiling water and cook until tender,
about two hours. Remove onion and
L, -