Evening Republican, Volume 16, Number 66, Rensselaer, Jasper County, 16 March 1912 — FLAVORING THE MEAT [ARTICLE]

FLAVORING THE MEAT

NECESSITY WITH ALMOST ANY KIND OF COOKING. Most Housewives Have Their Own Ideas of What Is Best —Those Who Are Anxious to Try Something Else Will Find It Here. Next to the unchanged flavor of meat itself comes the flavor secured by browning the meat with fat, as in roasted meats. But additional flavors are used by all cooks. Lean, insipid meat is enriched with butter and meat extract. Very rich meat is balanced with starchy vegetables or pungent ones like shallots, onions and garlic, or peppers, chillis and herbs. Some of the following condiments will be found in a well-stocked cupboard: Celery tops and parsley (either-fresh or dried), sage, summer savory, celery salt, thyme, bay leaves, tarragon vinegar, curry powder, cloves, pepper corns, clam extract, onion salt, beef extract, chill, pepper and horse radish sauce. Soups, stews, braised meats and pot roasts are improved if the flavoring vegetables are first fried and then added to the meat. This need not increase the number of utensils used, for the meat is usually seared over before it is cooked, and one pan will do for both vegetables and meat. Onion salt is a new condiment that is very satisfactory, but onion juice may be extracted from a peeled onion by pressing the dull edge of a knife against one side... of the vegetable. When peppers are used, always remove the seed and the white membrane, then chop or shred. If very sharp soak in cold water. Bay leaf in small quantities is a pleasant flavor for all meat dishes, but it is usually added in such quantity as to give a strong taste, like varnish, to the food. One-half a bay leaf is enough for three quarts of soup stock. Bay leaf is liked particularly for tomato sauce, bouillon and other tomato dishes. A horse radish sauce to use with boiled beef is made by adding grated horse radish and a little vinegar to whipped cream. Or thicken a little of the stock in which the meat was cooked and add the horse radish to this with a little butter. Capers are served with boiled mutton.