Have the butcher cut a piece of BEEF from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep Saucepan and add
- One large turnip, cut in quarters,
- One large carrot, cut in quarters,
- One faggot of SOUP herbs,
- One-half teaspoon of sweet marjoram,
- Two cups of boiling water.
Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.
The plate and brisket may be used for SOUPs, stews and goulashes and for corning. The brisket makes a splendid pot ROAST when boned and rolled. Also the plate or brisket may be used for à la mode.
The flank steak is a choice piece of lean, boneless meat that[pg 312]lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for Hamburg steak.
When boiling or stewing meat, keep this in mind: Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the albumen in the meat; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound. Add salt just before removing from the fire.
Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice.
For pot ROAST and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.
The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss