| Show Cist terM S n Kitchen TO no ItO HOIST ST BEEF As soon oon as a our meat comes from the market markt remove It 11 from the tho paper and put It on lee Ice Wipe Rh Ith a II cheesecloth kept toi fot the purpose rung out ot of cold water let meat stand In 11 water old cold coldor coldor or otherwise as 08 a the water s draa out the juices and much nourish nourish- nourishment nourishment ment Is I lost lot A roast roost should always be put In- In to II a hot oven On to quickly cook the surface and prevent present pro ent esCape juices At the end of ot 15 If the tho meat should be b seared all over ov Then reduce the th heat and allow 15 minutes for tor each pound It if rare and 20 to 26 t 6 It If wanted well done A roast of ot beet beef can be cool cooked ed delicIously In a common ordinary spider It will require basting eHry 10 mInutes and should not bo be dredge dredged with lour flour before put put- tint put In the oven Mh Mil ono one on tea tea- teaspoon teaspoon tea teaspoon spoon salt and one eighth teaspoon pepper for tor or each ach pound of ot meat nub flub well Into meat meal be before torn gluttIng In iii the tho pan Have the oven ery hot Jut ju just t enough nough boiling bollinI wa water wa- wa water Water ter Into pan to cover c ver bottom ot of I tr frying In pan add aad roast d salt and pepper nod find ro 1St for tor JS 15 Then baste bast with Ith drip drip- drippings drippings pines drip pings in the pan every very 10 minutes u If the tho roast Is very T ry loan lean put Jut a avery r cry thin slice ot of tat fat at pork o 0 over or er the tho top To make the th gravy graV remove the roast from rom the tho pin and cook on top ot of o the stove until the th pings stop and Pour oft off o all the fat tt but two or three tablespoons Add t two to 0 or 1111 thice co of ot flour lour and alIt stir until perfectly blended brown Then slowly add two or Ir cup cups ot of hot water stirring constantly and let It bubble bubbi for tor three after atter all the th water Is In Bring Brini i your gravy to do ibo boiling point tacit ellch time you add eon with salt and anti p pepper p er and nd rv In ina Ina II a gra gravy ravy boa boar Tin Tl Tb es a a thin gray If It ou prefer preter to us a a bast self bast tog Ing toaster I u th meat mat with salt It and put Int In the an ant 1 dredge o with Ith flour floor put pui In a 1 Jio ho oven Ia 1 n not t ne necessary but occasional turning and will produce in even etin e tin The gravy Is made math In lust the santo fashion as aa the th flour In Inthe Inthe Inthe the roaster adding and color No 10 water ater should hould br bf necessary hen ohen a II elt roaster Is used u d but If It you vou are atrall the Ui four fourmay may bum bUln bum In tho th bottom of the pan a few can be b adil- adil add added ed Id when tho the rot t IJ ii put Into the Q en No 10 matl matter cr what That cut of ot roast rout ou hove havo hav chosen g di l- l shou b bo be followed Th The e t met t rom prom the part of ot the beet beef In which the muscle aie cie III e l I ott used This nie-itIs nie meat Is finer gaIrd and anti takes u lesS leu time lot toi cooM Jh These jhee se cuts I a P the tIn finest est routs roasts roa Tho The first tint tree fre ribs nake a delicious roast and are aN less ices re ulan man a I sir sir- sirloIn ir loin or po poi i rout roast ro t nib roasts ore lire wH tiMed rolled roll d or stand stanc Ini Ing 1 simply Imply mean leans that the bone Is I emo ed and anil the meat skewered sk and ltd led Into a firm roll You will find II a i rolled roast roan n easier to ral raiv raiv- V than a roast but the tho standing rot roast makes ma the best gra gravy cravy tY So there tI you vou are re Calories per pound for tor a stand stand- standIng Ins In Ing rib fib roast arc as follows follows- Total calories 14 1418 18 Protein Pro 33 5 tat fal 1123 Iron 01 gram ram Gray Grav per cup eup Total calories calorie 1311 Protein 8 fat tat carbohydrate drate drat 21 Iron gram cram Copyright 1924 1 24 NEA Inc no 00 |
