Basic principles of domestic science by Frich Lilla Pauline 1877-

Author:Frich, Lilla Pauline, 1877- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cooking, Home economics
Publisher: Indianapolis, Ind., Industrial book & equipment co
Published: 1916-03-25T05:00:00+00:00

STEWING

[Page 113]

GENERAL DIRECTIONS FOR STEWING

Stewing is cooking slowlj-, a long time, in a small quantity of water. ,

The object is to retain part of tlie juice and extract enough to give flavor to the gravy.

This is done by cutting the meat into suitable pieces for serving. Divide into 2 portions. Add one portion to cold water and heat slowly to boiling point. Meanwhile sear the other portion by browning in a little fat in a frying pan. Then add it to the water and meat. The whole should then be cooked slowly for three hours, or until the meat is tender.

Beef, Mutton, Lamb or Veal may be used, selecting the tough pieces, such as the neck, shoulder, lower part of round, aitch bone, etc. Pieces of cold cooked meat may be added to the stew.

Meat with some bone and fat makes a richer stew than the one made with lean meat.

The pieces of meat are usually dredged with flour before browned. This gives color to the stew, a richer flavor, and also thickens the gravy.

Onions, carrots, turnips, parsnips and potatoes are the vegetables commonly used in stews. Tomatoes, string beans and green peas are sometimes used. The vegetables should be cut into i/^-inch cubes, %-inch slices or strips, and added the last hour of cooking. The potatoes, however, should be parboiled 5 minutes, then added to the stew, allowing 20 minutes for cooking. The vegetables may be cooked separately. The usual seasonings are salt and pepper. Sweet herbs, parsley, a bit of bay leaf, one or two cloves, celery salt, or catsup may be added to give variety.

Dumplings are often served with stew. vegetables and cook ten minutes.

Place them so tliey will rest on the meat and

2 lbs. beef

3 tbsp. flour Water

BEEF STEW

1 turnip

1 carrot

2 onions, sliced

4 potatoes Salt and pepper

Prepare according to directions given above.

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