Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-08-21
SEASONING DUTCH OVEN;
RECIPES.


from Mrs. r. T., Lanhdn,, Md
In regard to cleaning and season.
ing cast-iron Dutch ovens: The
older these pans become, of course,
the better seasoned they are, and the
food is that much tastier. ..
The oven I have is in its third
generation of use, and proves this
point quite well. But there must be
. beginning!
First, take the kettle out to a
sandy spot in the yard or if you live
in an apartment and cannot get
sand. bird gravel will do. Wet a cloth,
dip in sand, and thoroughly scour
the inside. This will remove carbon
or any other film put on when the
pan is cast. Wash with warm soapy
water, scald and dry thoroughly.
Place pan on very low fame with
enough leftover drippings (prefer-
ably sausage) to about "a inch in
depth, chop one large onion, a Glove
of garlic and tablespoon of whole
spices. Let heat to boiling, cover and
let simmer for half hour with heat
at the lowest point. Turn off heat
and let stand till cool enough to
handle with ease. Pour what is left
from pan, and discard. With paper
towel or napkin wipe pan out until
clean. Do NOT wash. If you have
sprigs of parsley, marjoram, or sage
fresh; nosegay of herbs is better
(Spicy herbs; not mint or Laven-
der, of course), put in cooled pan
Cover. and let stand until time to
use. These herbs stored in pan after
each use for while will help to
season the pan. Be sure it is tight
ly covered.
After each cooking, thereafter,
pan can be washed as any other
utensil, always drying well to avoid
rust. You might, if you wish, grease
1t lightly to prevent this, but I find
In this Washington humid weather
this attracts those small red ants.
Anything can be cooked that can
be roasted or stewed. 1t makes the
meats more juicy and tender and
gives lovely brown gravy. The i'm
portant thing is to watch it so
it will not burn, as 1t burns easily
and once burned, it will burn easier
next time.
Space might not permit to print
all these recipes, but here are a few
we like.
Beef roast (rib or bottom round
Pork (rib roast).
Veal Qeg).
Lamb (small leg or rolled breast)
These are all cooked the same
allowing time on the size of meat
about Is minutes per pound for beef
and 20 minutes for pork, veal ano
lamb.
On medium fiaAe place pan anc
put in dripping or cooking oil, tt
Il inch in depth. Flour meat vel
ito l cup -four, tablespoon salt, y:
teaspoon pepper. Scar meat until
golden brown on all sides. Lower
flame, add large onion and l Glove
garlic if you like. With beef we like
2 or bay leaves, with pork, veal OF
lamb, l Glove garlic. Add l cur
water. Cover and let simmer covered
until tender, turning over often
about IA hours for S pounds Of
roast. Remove meat, add scrapec
whole carrots, potatoes and onions
Place meat over vegetables, cover
and cook until vegetables are done
With pork, carrots and onions car
be omitted, and sweet potatoes sub.
stituted for the white, adding l car
sauerkraut directly on top of meal
20 minutes before serving. All tht
must be watched carefully to avoic
burning, as anything drenched II
flour will stick to pan quickly. AL
low enough vegetables for each per.
son in family, of course.
Chicken is cooked in much thu
same way. Have chicken cut as fol-
stew. Flour each piece and brown
Chicken fat is good for drippings
If you have 1t. Add water and onion
and simmer till tender. A small
chicken will take very little time
an older chicken more time. With
this I do not cook any vegetables ir
pan. Mashed or baked potatoes are
best.