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Show TOUGH MEATS MADE PALAT-ABLE. PALAT-ABLE. Braising Is an excellent way of cooking cook-ing rather tough meats, as tho long, slow cooking softens tho meat and yet all tho nourishment ia preserved In the gravy A fowl that Ja tough should always" be cooked In this way. Take a casserole Just largo enough to hold tho fowl. Cover tho bottom with slices of fat bacon, add thick slices of onion, carrots and turnips and put In the fowl. Cover the dish and let it cook on the top of the stove for fifteen minutes. Then add a pint of hot water. Place In the oven. Let it simmer an hour or longer, according to the ace and size of tho fowl. Two hours will be needed for an old bird. pfah tho bird! Put the vegetables around the dish and pour over It a gravy made from the stock. Kidneys make a comparatively cheap and delicious supper, luncheon or bre-ik fast dish either grilled or stowed. To slow tho kidneys scald, skin and ctit them In halves, take out tho small hard pleco and rub In seasoned flour Heat a little dripping In small' casserole put in thf kidneys and fry them hrou'n' Take thorn out and keep warm on a Chop a small onion, fry in tho casserole' until brown, add a littlo flour, and brown Add a tcaspoonful of sharp sauco and one of tomato sauce or ketchup. Pour in s owly as much water as required, stirring stir-ring to keep smooth. Return the kldn?vR to the pan and simmer for about 5 hour Skin off anv scum and flavor with sherry! |