A double boiler is the best utensil to use in trying out small portions of fat. There is no danger of burning the fat, and the odor is much less noticeable than if it is heated in a dish set directly over the fire.
Common household methods of extending the meat flavor through a considerable quantity of material which would otherwise be lacking in distinctive taste are to serve the meat with dumplings, generally in the dish with it, to combine the meat with crusts, as in meat pies or meat rolls, or to serve the meat on toast and biscuits. Borders of rice, hominy, or mashed potatoes are examples of the same principles applied in different ways. By serving some preparation of flour, rice, hominy, or other food rich in starch with the meat we get a dish which in itself approaches nearer to the balanced ration than meat alone and one in which the meat flavor is extended through a large amount of the material.
MEAT STEW
5 pounds of a cheaper cut of beef.
4 cups of potatoes cut into small pieces.
2/3 cup each of turnips and carrots cut into 1/2-inch cubes.
1/2 onion, chopped.
1/4 cup of flour.
Salt and pepper.
Cut the meat into small pieces, removing the fat; try out the fat and brown the meat in it. When well browned, cover with boiling water, boil for five minutes and then cook in a lower temperature until the meat is done. If tender, this will require about three hours on the stove or five hours in the fireless cooker. Add carrots, turnips, onions, pepper, and salt during the last hour of cooking, and the potatoes fifteen minutes before serving. Thicken with the flour diluted with cold water. Serve with dumplings (see below). If this dish is made in the fireless cooker, the mixture must be reheated when the vegetables are put in. Such a stew may also be made of mutton. If veal or pork is used the vegetables may be omitted or simply a little onion used. Sometimes for variety the browning of the meat is dispensed with. When white meat, such as chicken, veal, or fresh pork is used, the gravy is often made rich with cream or milk thickened with flour. The numerous minor additions which may be introduced give the great variety of such stews found in cookbooks.
MEAT DUMPLINGS
2 cups flour.
4 teaspoonfuls baking powder.
2/3 cup milk or a little more if needed.
1/2 teaspoonful salt.
2 teaspoonfuls butter.
Mix and sift the dry ingredients. Work in the butter with the tips of fingers, add milk gradually, roll out to a thickness of one-half inch, and cut with biscuit cutter. In some countries it is customary to season the dumplings themselves with herbs, etc., or to stuff them with bread crumbs fried in butter, instead of depending upon the gravy to season them.
A good way to cook dumplings is to put them in a buttered steamer over a kettle of hot water. They should cook from twelve to fifteen minutes. If it is necessary to cook them with the stew, enough liquid should be removed so that they may be placed upon the meat and vegetables.
Sometimes the dough is baked and served as biscuits over which the stew is poured. If the stew is made with chicken or veal it is generally termed a fricassee.