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Show Individual Pot-Roasts Bring News To Family Favorite It's news to most folks when something different can he done with a tried-and-true favorite. Take pot-roasts, for example. ex-ample. They're one of the most popular meats there is, so it s intriguing to know that tney can be served in an entirely original ori-ginal way and still retain their traditional goodness and flavor. This way, according to Reba Staggs, home economist, is to serve .the pot roast in individual-sized individual-sized servings. And the amazing amaz-ing part of it is that their is no need to cut a full-size pot-roast into smaller ones there is a cut of meat that is just right for cooking as an individual pot-roast. pot-roast. This cut, continues Miss Staggs, is the cross-cut beef shank. When carefully browned and slowly cooked in a covered container with a small amount of liquid (the cooking process known as braising) cross-cut shanks make out-of-the-ordinary pot-roasts. The pot-roasts may be cooked in a single casserole, or they may be prepared in little individual indi-vidual casseroles with covers these latter are especially appropriate ap-propriate if you make a specialty of the pot-roasts, as you may well do. Various gravies may be served with the pot-roasts. A spicy gravy provides interesting contrast. con-trast. Make it by thickening the meat drippings with 3 or 4 ginger-snaps ginger-snaps and adding a bit of vinegar to taste. Another way to give pot-roast the "new look" is to serve it with vegetable gravy, instead in-stead of cooking the vegetables with the meat. For a summery touch, use vegetables fresh from your garden. Beef Shank Pot-Roasts with Vegetable Gravy ' 3 pounds cross-cut beef shanks y2 cup enriched flour 3 teaspoons salt teaspoon pepper 3 tablespoons lard or drip-ings drip-ings 1 onion, finely chopped 1 cut) chopped celery Dredge meat in seasoned flour and brown all sides in fat. Add onion and water. Cover closely and simmer 3 to 4 hours or until tender. Add vegetables and cook about 10 minutes. Remove meat and vegetables and make gravy from liquid in which meat and vegetables have cooked. Serves 6. |