Chapter 7

58. POT-ROASTED BEEF.--The usual, and probably the most satisfactory, method of preparing the cheaper cuts of beef is to cook them in a heavy iron pot over a slow fire for several hours. If the proper attention is given to the preparation of such a roast, usually called a pot roast, it will prove a very appetizing dish. Potatoes may also be cooked in the pot with the meat. This is a good plan to follow for it saves fuel and at the same time offers variety in the cooking of potatoes.

When a piece of beef is to be roasted in a pot, try out in the pot a little of the beef fat. Then wipe the meat carefully and brown it on all sides in the fat. Add salt, pepper, and 1/2 cupful of boiling water and cover the pot tightly. Cook over a slow fire until the water is evaporated and the meat begins to brown; then add another 1/2 cupful of water. Continue to do this until the meat has cooked for several hours, or until the entire surface is well browned and the meat tissue very tender. Then place the meat on a hot platter and, if desired, make gravy of the fat that remains in the pan, following the directions given later. If potatoes are to be cooked with the roast, put them into the pot around the meat about 45 minutes before the meat is to be removed, as they will be cooked sufficiently when the roast is done.

59. BEEF LOAF.--Hamburger steak is not always made into small patties and broiled or sauted. In fact, it is very often combined with cracker crumbs, milk, and egg, and then well seasoned to make a beef loaf. Since there are no bones nor fat to be cut away in serving, this is an economical dish and should be used occasionally to give variety to the diet. If desired, a small quantity of salt pork may be combined with the beef to add flavor.

BEEF LOAF (Sufficient to Serve Ten)

3 lb. beef 2 Tb. salt 1/4 lb. salt pork 1/4 Tb. pepper 1 c. cracker crumbs 1 small onion 1 c. milk 2 Tb. chopped parsley 1 egg

Put the beef and pork through the food chopper; then mix thoroughly with the other ingredients. Pack tightly into a loaf-cake pan. Bake in a moderate oven for 2 1/2 to 3 hours. During the baking, baste frequently with hot water to which a little butter has been added. Serve either hot or cold, as desired.

PREPARATION OP STEWS AND CORNED BEEF

60. Cuts Suitable for Stewing and Corning.--Because of the large variety of cuts obtained from a beef, numerous ways of cooking this meat have been devised. The tender cuts are, of course, the most desirable and the most expensive and they do not require the same preparation as the cheaper cuts. However, the poorer cuts, while not suitable for some purposes, make very good stews and corned beef. The cuts that are most satisfactory for stewing and coming are shown in Figs. 27 to 30. A part of the chuck that is much used for stewing and coming is shown in Fig. 27, _a_ being the upper chuck, _b_ the shoulder, and _c_ the lower chuck. Fig. 28 shows a piece of the shoulder cut off just at the leg joint, Fig. 29, the neck, and Fig. 30, a piece of the plate called a flat-rib piece. Besides these pieces, the brisket, the lower part of the round, and any of the other chuck pieces that do not make good roasts are excellent for this purpose. In fact, any part that contains bone and fat, as well as lean, makes well-flavored stew.

61. Beef Stew.--Any of the pieces of beef just mentioned may be used with vegetables of various kinds to make beef stew. Also left-over pieces of a roast or a steak may be utilized with other meats in the making of this dish. If the recipe here given is carefully followed, a very appetizing as well as nutritious stew will be the result.

BEEF STEW (Sufficient to Serve Eight)

4 lb. beef 2/3 c. diced carrots 2 Tb. salt 1 small onion, sliced 1/4 Tb. pepper 3 c. potatoes cut into 1/4 in. slices 2/3 c. diced turnips 2 Tb. flour

Wipe the meat and cut it into pieces about 2 inches long. Try out some of the fat in a frying pan and brown the pieces of meat in it, stirring the meat constantly so that it will brown evenly. Put the browned meat into a kettle with the remaining fat and the bone, cover well with boiling water, and add the salt and pepper. Cover the kettle with a tight-fitting lid. Let the meat boil for a minute or two, then reduce the heat, and allow it to simmer for about 2 hours. For the last hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are sufficiently cooked, remove the bones, fat, and skin; then thicken the stew with the flour moistened with enough cold water to pour. Pour into a deep platter or dish and serve with or without dumplings.

62. When dumplings are to be served with beef stew or any dish of this kind, they may be prepared as follows:

DUMPLINGS

2 c. flour 2 Tb. fat 1/2 Tb. salt 3/4 to 1 c. milk 4 tsp. baking powder

Mix and sift the flour, salt, and baking powder. Chop in the fat with a knife. Add the milk gradually and mix to form a dough. Toss on a floured board and roll out or pat until it is about 1 inch thick. Cut into pieces with a small biscuit cutter. Place these close together in a buttered steamer and steam over a kettle of hot water for 15 to 18 minutes. Serve with the stew.

If a softer dough that can be cooked with the stew is preferred, 1 1/2 cupfuls of milk instead of 3/4 to 1 cupful should be used. Drop the dough thus prepared by the spoonful into the stew and boil for about 15 minutes. Keep the kettle tightly covered while the dumplings are boiling.

63. CORNED BEEF.--It is generally the custom to purchase corned beef, that is, beef preserved in a brine, at the market; but this is not necessary, as meat of this kind may be prepared in the home. When the housewife wishes to corn beef, she will find it an advantage to procure a large portion of a quarter of beef, part of which may be corned and kept to be used after the fresh beef has been eaten. Of course, this plan should be followed only in cold weather, for fresh meat soon spoils unless it is kept very cold.

To corn beef, prepare a mixture of 10 parts salt to 1 part saltpeter and rub this into the beef until the salt remains dry on the surface. Put the meat aside for 24 hours and then rub it again with some of the same mixture. On the following day, put the beef into a large crock or stone jar and cover it with a brine made by boiling 2-1/2 gallons of water into which have been added 2 quarts salt, 2 ounces saltpeter, and 3/4 pound brown sugar. Be careful to cool the brine until it entirely cold before using it. Allow the beef to remain in the brine for a week before attempting to use it. Inspect it occasionally, and if it does not appear to be keeping well, remove it from the brine, rub it again with the salt mixture, and place it in fresh brine. Beef that is properly corned will keep an indefinite length of time, but it should be examined, every 2 or 3 days for the first few weeks to see that it is not spoiling.

64. BOILED CORNED BEEF.--The usual way to prepare beef corned in the manner just explained or corned beef bought at the market is to boil it. After it becomes sufficiently tender by this method of cooking, it may be pressed into a desired shape and when cold cut into thin slices. Meat of this kind makes an excellent dish for a light meal such as luncheon or supper.

To boil corned beef, first wipe it thoroughly and roll and tie it. Then put it into a kettle, cover it with boiling water, and set it over the fire. When it comes to the boiling point, skim off the scum that forms on the top. Cook at a low temperature until the meat is tender enough to be pierced easily with a fork. Then place the meat in a dish or a pan, pour the broth over it, put a plate on top that will rest on the meat, and weight it down with something heavy enough to press the meat into shape. Allow it to remain thus overnight. When cold and thoroughly set, remove from the pan, cut into thin slices, and serve.

65. BOILED DINNER.--Corned beef is especially adaptable to what is commonly termed a boiled dinner. Occasionally it is advisable for the housewife to vary her meals by serving a dinner of this kind. In addition to offering variety, such a dinner affords her an opportunity to economize on fuel, especially if gas or electricity is used, for all of it may be prepared in the same pot and cooked over the same burner.

BOILED DINNER (Sufficient to Serve Six)

3 lb. corned beef 1 c. sliced turnips 1 small head of cabbage cut into eighths 1 c. sliced potatoes Pepper and salt 1 c. sliced carrots

Cook the corned beef in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat broth. Reheat the meat before serving.

BEEF ORGANS AND THEIR PREPARATION

66. BOILED TONGUE.--The tongue of beef is much used, for if properly prepared it makes a delicious meat that may be served hot or cold. It is usually corned or smoked to preserve it until it can be used. In either of these forms or in its fresh state, it must be boiled in order to remove the skin and prepare the meat for further use. If it has been corned or smoked, it is likely to be very salty, so that it should usually be soaked overnight to remove the salt.

When boiled tongue is desired, put a fresh tongue or a smoked or a corned tongue from which the salt has been removed into a kettle of cold water and allow it to come to a boil. Skim and continue to cook at a low temperature for 2 hours. Cool enough to handle and then remove the skin and the roots. Cut into slices and serve hot or cold.

67. PICKLED TONGUE.--A beef tongue prepared in the manner just explained may be treated in various ways, but a method of preparation that meets with much favor consists in pickling it. Pickled tongue makes an excellent meat when a cold dish is required for a light meal or meat for sandwiches is desired. The pickle required for one tongue contains the following ingredients:

PICKLE

1-1/2 c. vinegar 2 c. water 1/4 c. sugar 1 Tb. salt 1/4 Tb. pepper 6 cloves 1 stick cinnamon

Boil all of these ingredients for a few minutes, then add the tongue, and boil for 15 minutes. Remove from the stove and let stand for 24 hours. Slice and serve cold.

68. BRAIZED TONGUE.--The process of braizing may be applied to tongue as well as to other parts of beef. In fact, when tongue is cooked in this way with several kinds of vegetables, it makes a delicious dish that is pleasing to most persons.

BRAIZED TONGUE (Sufficient to Serve Eight)

1 fresh tongue 1/3 c. diced carrots 1/3 c. diced onions 1/3 c. diced celery 1 c. stewed tomatoes 2 c. water in which tongue is boiled

Boil the tongue as previously directed, and then skin it and remove the roots. Place it in a long pan and pour over it the carrots, onions, celery, stewed tomatoes, and the water. Cover tight and bake in a slow oven for 2 hours. Serve on a platter with the vegetables and sauce.

69. STUFFED HEART.--If a stuffed meat is desired, nothing more appetizing can be found than stuffed heart. For this purpose the heart of a young beef should be selected in order that a tender dish will result.

After washing the heart and removing the veins and the arteries, make a stuffing like that given for rolled beefsteak in Art. 45. Stuff the heart with this dressing, sprinkle salt and pepper over it, and roll it in flour. Lay several strips of bacon or salt pork across the top, place in a baking pan, and pour 1 cupful of water into the pan. Cover the pan tight, set it in a hot oven, and bake slowly for 2 or 3 hours, depending on the size of the heart. Add water as the water in the pan evaporates, and baste the heart frequently. When it has baked sufficiently, remove to a platter and serve at once.

MAKING GRAVY

70. To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat.

To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked.

TRYING OUT SUET AND OTHER FATS

71. The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called _trying_, and it is always practiced in homes where economy is the rule.

To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tissue. Then pour off all the liquid fat and squeeze the remaining suet with a potato masher or in a fruit press. Clean glass or earthen jars are good receptacles in which to keep the fat thus recovered from the suet.

To try out other fats, proceed in the same way as for trying out suet. Such fats may be tried by heating them in a pan without water, provided the work is done carefully enough to prevent them from scorching.

PREPARATION OF LEFT-OVER BEEF

72. As has been shown, meat is both an expensive and a perishable food. Therefore, some use should be made of every left-over bit of it, no matter how small, and it should be disposed of quickly in order to prevent it from spoiling. A point that should not be overlooked in the use of left-over meats, however, is that they should be prepared so as to be a contrast to the original preparation and thus avoid monotony in the food served. This variation may be accomplished by adding other foods and seasonings and by changing the appearance as much as possible. For instance, what remains from a roast of beef may be cut in thin slices and garnished to make an attractive dish; or, left-over meat may be made very appetizing by cutting it into cubes, reheating it in gravy or white sauce, and serving it over toast or potato patties. Then there is the sandwich, which always finds a place in the luncheon. The meat used for this purpose may be sliced thin or it may be chopped fine, and then, to increase the quantity, mixed with salad dressing, celery, olives, chopped pickles, etc. An excellent sandwich is made by placing thin slices of roast beef between two slices of bread and serving hot roast-beef gravy over the sandwich thus formed. Still other appetizing dishes may be prepared from left-over beef as the accompanying recipes show.

73. MEXICAN BEEF--An extremely appetizing dish, known as Mexican beef, can be made from any quantity of left-over beef by serving it with a vegetable sauce. Such a dish needs few accompaniments when it is served in a light meal, but it may be used very satisfactorily as the main dish in a heavy meal.

MEXICAN BEEF

2 Tb. butter 1/2 tsp. salt 1 onion, chopped 1/8 tsp. pepper 1 red pepper 1 tsp. celery salt 1 green pepper Thin slices roast beef 3/4 c. canned tomatoes

Brown the butter, add the chopped onion, and cook for a few minutes. Then add the chopped peppers, tomatoes, salt, pepper, and celery salt. Cook all together for a few minutes and add the thinly sliced roast beef. When the meat has become thoroughly heated, it is ready to serve.

74. COTTAGE PIE.--A very good way to use up left-over mashed potatoes as well as roast beef is to combine them and make a cottage pie. In this dish, mashed potatoes take the place of the crust that is generally put over the top of a meat pie. If well seasoned and served hot, it makes a very palatable dish.

To make a cottage pie, cover the bottom of a baking dish with a 2-inch layer of well-seasoned mashed potatoes. Over this spread left-over roast beef cut into small pieces. Pour over the meat and potatoes any left-over gravy and a few drops of onion juice made by grating raw onion. Cover with a layer of mashed potatoes 1 inch deep. Dot with butter and place in a hot oven until the pie has heated through and browned on top. Serve hot.

75. BEEF PIE.--No housewife need be at a loss for a dish that will tempt her family if she has on hand some left-over pieces of beef, for out of them she may prepare a beef pie, which is always in favor. Cold roast beef makes a very good pie, but it is not necessary that roast beef be used, as left-over steak or even a combination of left-over meats, will do very well.

Cut into 1-inch cubes whatever kinds of left-over meats are on hand. Cover with hot water, add a sliced onion, and cook slowly for 1 hour. Thicken the liquid with flour and season well with salt and pepper. Add two or three potatoes, cut into 1/4-inch slices, and let them boil for several minutes. Pour the mixture into a buttered baking dish and cover it with a baking-powder biscuit mixture. Bake in a hot oven until the crust is brown. Serve hot.

76. BEEF HASH.--One of the most satisfactory ways in which to utilize left-over roast beef or corned beef is to cut it into small pieces and make it into a hash. Cold boiled potatoes that remain from a previous meal are usually combined with the beef, and onion is added for flavor. When hash is prepared to resemble an omelet and is garnished with parsley, it makes an attractive dish.

To make beef hash, remove all skin and bone from the meat, chop quite fine, and add an equal quantity of chopped cold-boiled potatoes and one chopped onion. Season with salt and pepper. Put the mixture into a well-buttered frying pan, moisten with milk, meat stock, or left-over gravy, and place over a fire. Let the hash brown slowly on the bottom and then fold over as for an omelet. Serve on a platter garnished with parsley.

77. FRIZZLED BEEF.--While the dried beef used in the preparation of frizzled beef is not necessarily a left-over meat, the recipe for this dish is given here, as it is usually served at a meal when the preceding left-over beef dishes are appropriate. Prepared according to this recipe, frizzled beef will be found both nutritious and appetizing.

FRIZZLED BEEF (Sufficient to Serve Four)

2 Tb. butter 1/4 lb. thinly sliced dried beef 2 Tb. flour 1 c. milk 4 slices of toast

Brown the butter in a frying pan and add the beef torn into small pieces. Allow it to cock until the beef becomes brown. Add the flour and brown it. Pour the milk over all, and cook until the flour thickens the milk. Serve over the toast.

MEAT (PART 1)

EXAMINATION QUESTIONS

(1) (_a_) What is meat? (_b_) What substance in meat makes it a valuable food?

(2) (_a_) What do protein foods do for the body? (_b_) How does meat compare in cost with the other daily foods?

(3) What harm may occur from eating meat that is not thoroughly cooked?

(4) (_a_) Describe the structure of meat, (_b_) How do the length and the direction of the fibers affect the tenderness of meat?

(5) (_a_) How may gelatine be obtained from meat? (_b_) What use is made of this material?

(6) (_a_) Describe the two kinds of fat found in meat, (_b_) What does this substance supply to the body?

(7) (_a_) What is the value of water in the tissues of meat? (_b_) How does its presence affect the cookery method to choose for preparing meat?

(8) (_a_) What are extractives? (_b_) Why are they of value in meat?

(9) (_a_) Name the ways by which the housewife may reduce her meat bill, (_b_) How should meat be cared for in the home?

(10) Give three reasons for cooking meat.

(11) (_a_) Describe the effect of cooking on the materials contained in meat, (_b_) How does cooking affect the digestibility of meat?

(12) What methods of cookery are used for: (_a_) the tender cuts of meat? (_b_) the tough cuts? (_c_) Mention the cuts of meat that have the most flavor.

(13) (_a_) How should the temperature of the oven vary with the size of the roast to be cooked? (_b_) Give the reason for this.

(14) Describe beef of good quality.

(15) In what parts of the animal are found: (_a_) the cheaper cuts of beef? (_b_) the more expensive cuts?

(16) (_a_) Name the steaks obtained from the loin, (_b_) Which of these is best for a large family? (_c_) Which is best for a small family?

(17) Describe the way in which to broil steak.

(18) (_a_) What is the tenderloin of beef? (_b_) Explain the two ways of cooking it.

(19) (_a_) Name the various kinds of roasts, (_b_) Describe the roasting of beef in the oven.

(20) (_a_) What cuts of beef are most satisfactory for stews? (_b_) Explain how beef stew is made.

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MEAT (PART 2)

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VEAL

NATURE OF VEAL

1. Veal is the name applied to the flesh of a slaughtered calf. This kind of meat is at its best in animals that are from 6 weeks to 3 months old when killed. Calves younger than 6 weeks are sometimes slaughtered, but their meat is of poor quality and should be avoided. Meat from a calf that has not reached the age of 3 weeks is called bob veal. Such meat is pale, dry, tough, and indigestible and, consequently, unfit for food. In most states the laws strictly forbid the sale of bob veal for food, but constant vigilance must be exercised to safeguard the public from unscrupulous dealers. A calf that goes beyond the age of 3 months without being slaughtered must be kept and fattened until it reaches the age at which it can be profitably sold as beef, for it is too old to be used as veal.

2. The nature of veal can be more readily comprehended by comparing it with beef, the characteristics of which are now understood. Veal is lighter in color than beef, being more nearly pink than red, and it contains very little fat, as reference to Fig. 1, _Meat_, Part 1, will show. The tissues of veal contain less nutriment than those of beef, but they contain more gelatine. The flavor of veal is less pronounced than that of beef, the difference between the age of animals used for veal and those used for beef being responsible for this lack of flavor. These characteristics, as well as the difference in size of corresponding cuts, make it easy to distinguish veal from beef in the market.

CUTS OF VEAL, AND THEIR USES

3. The slaughtered calf from which veal is obtained is generally delivered to the butcher in the form shown in Fig. 1; that is, with the head, feet, and intestines removed and the carcass split into halves through the spine. He divides each half into quarters, known as the _fore quarter_ and the _hind quarter_, and cuts these into smaller pieces.