Cookery for every household

The meat may either be served with a good sauce, or with the stock in which it was cooked, strained round as a gravy. A suitable garnish is generally prepared separately, but when vegetables are scarce and economy has to be considered, those from the braising pan may be served along with the meat. These latter are, in any case, always a valuable addition to the stock pot. Meat cooked in this way will be found to be juicy and full of flavour. Plenty of time must be allowed, and slow cooking is essential. To Glaze Meat Have the glaze prepared as directed on p. 40 and in a melted condition, but not too hot ; or, if cold glaze or bought glaze is used, put it into a jar with a very little water or stock, and stand the jar in a saucepan of boiling water until the glaze is melted. It will then be ready for use. Use a small paint-brush or egg-brush, and paint the meat all over with it in even, straight strokes. If one coating is not sufficient, allow the first one to cool, and brush the meat over again until it has a rich brown and shiny surface. Meanwhile keep the glaze in a melted state by putting the pan or jar containing it in a saucepan half full of hot water. Do not waste any glaze that is left, but pour it carefully into a clean jar ready for future use, and rinse the brush and saucepan with boiling water, > which pour into the stock pot. Glaze can also be bought by the ounce, but its flavour is not generally so good as that which is prepared at home. It costs about 2d. per ounce, and this quantity will be sufficient to glaze an ox tongue or a fair-sized piece of meat. APPROXIMATE TIME REQUIRED FOR BOILING OR ROASTING MEAT Kind of Meat. Weight. How Cooked. Time. Beef Salt beef Mutton, leg of . . . „ shoulder . . Lamb, quarter of . . Pork ...... „ salted .... Veal Ox tongue, salted . . „ ,, smoked . Sucking pig .... lb. Small Large about 4 lb. Small Boasted Boiled Roasted Boiled Boasted Boiled Boasted Boiled Roasted hrs. 11 to 1J 21 „ 3 2J „ 3 If „ 2 2i „ 2J 3 hrs. If to D 1 „ H D „ 1| 1| ,, 2 2 „ 2| 11 „ H 2 „ 2f 2 „ 2J 3 „ 4 2 „ 2f BEEF 823. Boiled Beef, Unsalted (Bceuf Bouilli) 5 or 6 lbs. brisket. 2 or 3 carrots. 3 or 4 small onions. 3 or 4 small turnips. 1 head celery. 3 leeks. A bunch of herbs 4 cloves. 12 black peppercorns. A blade of mace. Salt. Hot water. Wipe the meat with a damp cloth, and tie it into a neat shape with tape. Put it into a large saucepan with hot water to cover it, and bring it to the boil. Add a dessert-spoonful of salt and skim carefully. Allow the meat to simmer slowly for 1J hours, removing all scum that rises. Then add the vegetables, prepared and cut in convenient-sized pieces, the bunch of herbs and spices tied in muslin, and continue to cook slowly until the meat is tender. This may be served either hot or cold. To Serve Hot. — Lift the meat on to a hot dish, remove the tape, and, if possible, fix it together with a silver skewer. Arrange the vegetables neatly round, and serve some of the liquid separately in a sauce boat.