Evening Republican, Volume 22, Number 278, Rensselaer, Jasper County, 18 November 1919 — RETAINING FLAVOR IN MEAT [ARTICLE]

RETAINING FLAVOR IN MEAT

Sometimes Partially Accomplished by Searing Exterior, Preventing Escape of Juices. (Prepared by the United States Depart- , ment of Agriculture.) It is extremely difficult to retain the flavor-giving qualities in a piece of meat so tough as to 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 which is served with the meat itself, > illustrated In the following recipe' for round steak on biscuits : Cut round steak into pieces about one : half inch square, cover with water aqd 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 wmter, 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 large amount of crust.