The Boston Cooking School magazine of culinary science and domestic economics . oes; pour boilingwater over them, let simmer six ofeight minutes, then drain and dis-pose them in the potatoes, one in the potatoes bake until at once, with strips of broiledbacon and fried onions as a luncheondish. Pot Roast of Beef Four or five pounds of beef, in athick piece, from the chuck, the veinor the round should be selected forthis dish. Many prefer meat fromthe vein or round as it is solid flesh,but a piece from the chuck, as fatalternates with lean meat, will bequite as satisfactory.
The Boston Cooking School magazine of culinary science and domestic economics . oes; pour boilingwater over them, let simmer six ofeight minutes, then drain and dis-pose them in the potatoes, one in the potatoes bake until at once, with strips of broiledbacon and fried onions as a luncheondish. Pot Roast of Beef Four or five pounds of beef, in athick piece, from the chuck, the veinor the round should be selected forthis dish. Many prefer meat fromthe vein or round as it is solid flesh,but a piece from the chuck, as fatalternates with lean meat, will bequite as satisfactory. Roll the meaton three sides in flour. Have readysome hot fat in a frying pan; thismay be fat from suet marrow, or saltpork or the top of a saucepan of the meat in the fat on one side,then turn and brown the other sides,one after another. An onion cut inrings may be cooked in the fat untilyellowed and removed before the meatis set to brown. When the meat iswell browned, set it into an iron orsome other heavy saucepan; add aboutone cup of boiling water and let cook. CERMAINE SALAD about six hours at a gentle simmer;add boiling water as needed and ttimthe meat occasionally. When the meatis tender, remove to a serving dishand thicken the liquid with two table-spoonfuls of flour smoothed in a littlecold water. Season the sauce withsalt and pepper. Serve, at the sametime potatoes and any of the wintervegetables. Venison, with Sprouts and Chest-nut Puree Have ready some rounds of venisonabout an inch thick, cut from thefillet under the rump and broiled asany steak; also pipe some chest-nut puree on a serving dish, set thevenison above and the sprouts atthe ends of the dish. Pour Madeirasauce with slices of venison or beefmarrow over the meat, or serve celerywith Madeira sauce and marrow atthe same time.
Size: 2174px × 1149px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
