Evening star., 1935-05-02
Scar Meat
For Flavor
nCooking
When Beef Is Broiled
or Prepared in Pot
Roast or Stew.

IN cooking almost all kinds of meat
that Is to be used for main dishes
we find that we get the best results,
as far as flavor Is concerned, when
we "sear" the meat first. In the case
OF steaks and roasts we do this by
cooking them in very hot oven for
a short time and then lowering the
temperature. The high temperature
makes a crust form over the meat
which keeps in the juices and at the
same time develops delicate flavor. In
cooking Steaks, which take such a
short time, we change the tempera-
ture by turning them often.
In preparing pot roasts and stews
you may scar. the meat either by
browning it with fat in a frying pan
or kettle or by plunging it into very
hot water. I prefer the first method
because the browning of the meat
provides an interesting flavor and good
color. After the meat is scared we
add small amount of water and
cook it slowly and always covered.
This cooking may be done over low
fire on top Of the stove or in cas-
serole in the oven. The addition Of
herbs, spices. mustard, horseradish,
onion or garlic, and sometimes wine,
will produce delectable meat dishes
which the family and guests will prob
ably like just as well as the usual
roast or steak.
One Of the recipes which I am CIV
ing you today for this type Of dish
was brought from Brittany, where
"boeuf en- daube" is to be found often
on the menu This is really a glori-
fled stew, and think that we should
call any Of the dishes prepared from
the less expensive cuts by special
names rather than by the ordinary
title of stew, which, because it has
been SO often badly prepared in this
country, has acquired a bad name.
Beef With Potatoes.
2 slices bacon.
pound beef, round, cut in cubes
2 cups cooked potatoes, cubed
I minced green pepper.
tablespoons flour.
"a teaspoon salt.
l teaspoon prepared mustard.
l cup milk.
Cook bacon until light brown, re-
move from pan and cut into pieces.
Brown beef in bacon fat, put in cas-
serole with bacon and potatoes. Cook
pepper in bacon fat three minutes,
add flour and seasoning and stir until
blended. Add milk and cook until
thick, stirring constantly. Pour into
and bake 80 minutes in a
moderate oven, $50 degrees Fahrenheit.
Spanish Stew.
4 cup olive oil or butter.
small onions, chopped.
/ Glove garlic.
2 pounds chuck or neck Of beef.
2 teaspoons salt.
Pepper.
green peppers, cut into strips.
2 Tablespoons chopped parsley.
1 can tomatoes.
6 potatoes, cubed.
Flour to thicken.
Put olive oil, chopped onions and
garlic into a stew kettle and cook
until onion Is brown. Remove the
garlic, add the meat, cut into pieces
about inches across, and cook until
meat is Drowned. Add the salt, pep
per. green pepper, parsley and cover
with tomatoes. Cover and simmer
gently for one hour. Add potatoes
and cook until potatoes and meat are
tender. Thicken the liquid. For each
cup Of liquid allow one tablespoon of
-four mixed with an equal amount of
water.
Pot Roast Of Beef.
"a pound rolled beef, chuck or rump.
2 tablespoons beef fat.
2 tablespoons chopped parsley.
! large onion, minced.
l large carrot, minced.
" cup celery, diced.
l cup water.
Salt, pepper.
Paprika.
1 Thick slice of rye bread.
Heat the beef fat in heavy kettle.
Brown the meat on all sides with the
onion, parsley, carrot and celery.
When well Drowned, add the water
and season with salt, pepper and
paprika. Cover tightly and place in
q moderate oven, $50 degrees Fahren-
heit, and bake until tender, about three
hours. During the last hour Of cook
ing add the rye bread, which has
been crumbled. Add more water II
necessary.
(cepyrisht. 1e3SJ