School and Home Cooking

by Carlotta C. Greer

If there is any meat stock in the roasting pan, remove it and make the
"Brown Sauce" in the pan. Put fat and onion in the pan, and brown them.
Add the flour and brown it, then add the other ingredients and cook as
White Sauce.

QUESTIONS

What cuts of meat are suitable for roasting? Why?

Explain how it is possible to use tough cuts of meat and roast them successfully.

LESSON LXII

BEEF: METHODS OF COOKING TOUGH CUTS (A)

EXPERIMENT 54: EFFECT OF COLD WATER ON MEAT.—Place a bit of meat in a test tube or glass measuring cup and add cold water. Allow it to stand for a few minutes and note the appearance. What has been drawn out into the water? What practical application as to washing meat can be made from this?

Heat the water in which the meat has been soaked. What does the water contain? In soup making, should this material be strained out of broth? Explain. If broth must be strained, should a coarse or a fine strainer be used? Why?

EXPERIMENT 55: EFFECT OF BOILING WATER ON MEAT.—Pour boiling water over a bit of meat, then heat it. Has the juice been drawn out into the water? Explain how hot water prevents the juices from being drawn out.

EXPERIMENT 56: EFFECT OF SALT ON MEAT.—Sprinkle some salt on a piece of meat. Let stand for 10 minutes or longer and note results. What practical application as to seasoning meats can be drawn from this?