However, a general idea
of this matter can be obtained by referring to the Cookery Time Table
given in _Essentials of Cookery_, Part 2, and also to Table I of this
Section, which gives the time required for cooking each pound of meat.
If desired, gravy may be made from the juice that remains in the pan,
the directions for making gravy being given later.
[Illustration: FIG. 26]
57. BRAIZED BEEF.--An excellent way in which to cook a piece of beef
that is cut from the rump or lower round is to braize it. This method
consists in placing the meat on a rack over a small quantity of water in
a closed pan and then baking it in the oven for about 4 hours.
Vegetables cut into small pieces are placed in the water and they cook
while the meat is baking. As meat prepared in this way really cooks in
the flavored steam that rises from the vegetables, it becomes very
tender and has a splendid flavor; also, the gravy that may be made from
the liquid that remains adds to its value. In serving it, a spoonful of
the vegetables is generally put on the plate with each piece of meat.
BRAIZED BEEF
(Sufficient to Serve Six)
3 lb. beef from rump or lower round
Flour
Salt
Pepper
2 thin slices salt pork
1/4 c. diced carrots
1/4 c. diced turnips
1/4 c. diced onions
1/4 c. diced celery
3 c. boiling water
Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the
flour, salt, and pepper.
Pages:
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111