3 pounds beef Flour Salt pork or suet 1/2 bay leaf 6 peppercorns Salt and pepper 1/4 cupful each,—diced carrot, turnip, onion, and celery
[Illustration: FIGURE 58.—CROSS RIB, BOSTON CUT, OR ENGLISH CUT]
Try out the fat and remove the scraps. Dredge the meat generously with flour and brown the entire surface in the fat. Place the meat on a rack in the kettle; surround it with the vegetables and spices, and season it with salt and pepper. Add 3 cupfuls of boiling water; cover closely and simmer for 4 hours. Turn after the second hour. Serve hot both the meat and the sauce containing vegetables.
NOTE—This meat may be saved and used in the following lesson regarding the uses of cooked beef
[Illustration: Courtesy of Bureau of Publications Teachers College
FIGURE 59—SKIRT STEAK, FLANK STEAK.]
SUMMARY OF THE METHODS OF COOKING TOUGH CUTS OF MEAT—There are many recipes for cooking meats All, however, are modifications of a few methods. Moist heat must be applied to tough cuts of meat (see Tough Cuts of Beef) The methods of cooking such cuts can be summed up as follows
1 Soup-making—Soak meat, bone, and fat in cold salted water, and then cook below boiling temperature in the water.
2. "Boiling" or Stewing.—Plunge meat into boiling water; boil until well seared; then cook in water below the boiling temperature.
3. Pot-roasting and Braising.—Sear meat by boiling or browning in fat, then cook in steam. If the cooking is done on the top of the range, it is called pot-roasting. If it is done in the oven, it is called braising.