Boston Cooking-School cook book

Slip low trivet under meat, add water, cover tightly, and simmer until tender (about 3 hours). Turn occasionally. If desired, add vegetables last hour of cooking. For gravy, skim off 2 tablespoons fat, add 2 tablespoons flour, and cook and stir until well blended and slightly browned. Add’ 1 cup of meat stock or cold water. Stir until smooth. Season with salt, pepper, and chopped parsley. POT ROAST, AMERICAN STYLE 4 pounds beef 14 cup hot water Salt, pepper, flour Boiled, sliced carrots or cauliflower 2-inch cube fat salt pork Boiled potatoes, cut in eighths Rub meat with salt and sprinkle with pepper. Try out pork and brown meat in fat. Place in casserole with water, cover, and cook 4 hours in slow oven (250° F.), adding more water as needed and turning 3 times during the cooking. Remove meat to hot serving dish, surround with vegetables. Pour melted butter over vegetables and garnish with parsley. Serves 10 or 12. BEEF STEW WITH DUMPLINGS Aitchbone, weighing 5 pounds ⅛ small onion, cut in thin 4 cups potatoes, cut in slices quarter-inch slices 4 cup flour Turnip | 24 cup each, cut in Salt and pepper Carrot { half-inch cubes Wipe meat, remove from bone, cut in 14-inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir constantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying pan with boiling water, add bones sawed in pieces, cover with boiling water, and boil 5 minutes. Reduce heat and cook until meat is tender (about 3 hours). Add carrot, turnip, and onion, with salt and pepper last hour of cooking. Half an hour before stew is done, add potatoes. Remove bones, large pieces of fat, and then skim. Thicken with ¼ cup flour, mixed with ¾ cup cold water. Cook 5 minutes. Pour into deep hot platter and surround with dumplings. Serves 8 generously. Dumplings 2 cups flour Y teaspoon salt 4 teaspoons baking powder 34 cup milk Mix and sift dry ingredients. Add milk gradually. Toss on floured board, pat, and roll out half an inch thick. Shape with biscuit cutter, dipped in flour. Place close together in buttered steamer, cover closely, and steam 12 minutes. Makes 12 to 15. With a little more milk added, mixture may be dropped by spoonfuls and cooked on top of stew. If necessary, remove some of liquid so that dumpling may rest on meat and potato and not settle into liquid. Keep closely covered. HUNGARIAN GOULASH 2 pounds beef, cut in 14-inch cubes 11% cups potato cubes 1 quart boiling water or stock 1 large onion, chopped fine 2 cloves garlic 3 tablespoons butter 2 teaspoons paprika 3 tablespoons flour 1% teaspoon marjoram, if desired Melt butter, add onion and cook until tender and slightly brown. Add meat and cook 5 minutes. Add flour and seasonings. Stir until well blended. Add water or stock or part tomato juice. Cook slowly until tender (about 1 hour). Twenty minutes before serving, add potato cubes. With Vegetables. Twenty minutes before serving, add tiny whole carrots, whole green beans, small onions, or lima beans. Season with 14 teaspoon marjoram. Five minutes before serving, add tomato wedges or 1 cup stewed tomatoes. If desired, cook with onion, 1 tablespoon chopped green pepper. With Veal. Use veal or half veal and half beef. ENGLISH STEAK AND KIDNEY PIE 14% pounds top round steak 14 tablespoons Worcestershire 3 lamb’s kidneys Sauce 1% sliced onions 2 tablespoons flour 2% tablespoons butter 1% teaspoon salt 14% cups boiling water 1% teaspoon pepper