Evening Republican, Volume 19, Number 20, Rensselaer, Jasper County, 23 January 1915 — COOKING TOUGH MEAT [ARTICLE]

COOKING TOUGH MEAT

NO BETTER WAY THAN BRAISING HAS BEEN DEVISED. Especially Should Fowl That is Not as T/nder as Could Be Wished Ba Prepared in This Way—Some Kidney Dishes. Braising is an excellent way of cook-’ Ing rather tough meats, as the long, slow cooking softens the meat and yet all the nourishment is preserved in the gravy. A fowl that is tough should always be cooked in this way. Take a casserole just large enough to hold the fowl. Cover the bottom with slices of fat bacon, add thick slices of onion, carrots and turnips and put in the fowl. Cover the dish and let it cook on the top of the stove for 15 minutes. Then add a pint of hot war ter. Place in the oven. Let it simmer an hour or longer, according to the age and size of the fowl. Two hours will be needed for an old bird. Dish the bird. Put the vegetables around the dish and pour over it a gravy made from the stock. Kidneys which may be bought for one, two or three cents apiece, never more, even in the city, make a cheap and delicious supper, luncheon or breakfast dish either grilled or stewed. To stew the kidneys scald, skin and cut them in halves, take out the small, hard piece and rub in seasoned flour. Heat a little dripping in small casserole, put in the kidneys and fry them brown. Take them out and keep warm on a plate. Chop a small onion, fry in the casserole until- brown, add a little flour and brown. Add a teaspoonful of sharp sauce and one of tomato sauce or catchup. Pour in slowly as much water as required, stirring to keep smooth. Return the kidneys to the pan and simmer for about an hour. Skim off any scum and flavor with sherry. Kidneys that are left over from a supper dish are very good hashed and served on toast for breakfast- They should be rewarmed with a brown gravy. Grilled kidneys may be grilled in their own fat, or they may be scalded, skinned and split and brushed with oiL They should be served on toast, either well seasoned or with a devil sauce. Veal and ham pie, a very popular and inexpensive English dish, is made as follows: One pound veal cutlet, four ounces bacon or ham, two hard-boiled eggs, pastry, seasoned flour and mushrooms. Make a seasoned flour by mixing one tablespoonful of flour, one teaspoonful of salt, one-half teaspoonful of pepper; add a little grated rind of a lemon and a pinch of cayenne. Cut the meat into medium pieces, rub in the flour and put into a deep pie or baking dish. Peel the mushrooms and put them in the dish. Pour in enough water to three-quarters fill the dish and cover the top of the dish over with pie crust. Make a hole in the center of the pastry. Put it into the oven and bake for an hour.