The broth of boiled meat should
always be saved to use in soups, stews and gravies. Salt meats should
be put over the fire in cold water, which as soon as it boils should
be replaced by fresh cold water, repeating until water is fresh enough
to give meat a palatable flavor. Salted and smoked meats require about
30 minutes very slow boiling, to each pound. Vegetables and herbs may
be boiled with them to flavor. When they are cooked the vessel
containing them should be set where they will keep hot without boiling
until required, if to be served hot; if to be served cold, they should
be allowed to cool in the liquor in which they were boiled. Very salty
meats, or those much dried in smoking should be soaked overnight in
cold water before boiling.
POT ROASTING
A tough cut of meat may be first browned in fat, then cooked in small
amount of water either in oven or in iron kettle on top of stove. This
method requires long, slow cooking.
STEW WITH DUMPLINGS
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling
water and boil slowly 1-1/2 hours; add carrots and onions; boil 15
minutes, then add potatoes, seasoning and tomatoes; add boiling water,
if needed to cover vegetables; boil 30 minutes.
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