Evening Republican, Volume 22, Number 275, Rensselaer, Jasper County, 14 November 1919 — RETAINING FLAVOR IN MEAT [ARTICLE]

RETAINING FLAVOR IN MEAT

Sometimes Martially Accomplished by Searing Exterior, Preventing \ Escape of Juices. (Prepared by, the United States Department ot Agriculture.) It Is extremely difficult to retain the . flavor-giving qualities in a piece of ineat so tough as to require prolonged cooking. It is sometimes partially accomplished by first searing the exterior of the meat and thus preventing the escape of the juices. Another way is to let them escape into the gravy ■wMeh-ie- with the-rheat itself, illustrated in the following recipe for ’ round steak on biscuits: Cut round steak into pieces about orie-half inch square, cover with water and cook at a temperature just below the boiling point until it is tender, or boil for five minutes, and while still hot put into a fireless cooker and leave it for five hours. Thicken the gravy with flour mixed with water, allowing two level tablespoonfuls to a cup of water. Pour the meat and graVy over split baking-powder biscuits, so baked that they have a largfe amount of crust.