For pot roast and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.
The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.
Cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water. Bring to a boil and cook slowly for one hour; then place in a saucepan
Two cups of flour, One-half teaspoon of pepper, One teaspoon of salt, One tablespoon of baking powder.
Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into balls between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve.
Remove the head, fins and bones, using them for the fish stock. Place fillets in a dish and marinate for one hour in
Three tablespoons of lemon juice or vinegar, Two tablespoons of salad oil, Two tablespoons of grated onion, One teaspoon of salt, One teaspoon of paprika.
Then roll lightly in flour and dip into beaten egg, then in fine crumbs and fry until golden brown in hot fat.
Sea trout, striped bass or other fish may be used. Clean and bone the fish and then place in baking dish and spread freely with salad oil. Broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven. Serve with a fish sauce prepared as follows:
Four onions, Three large tomatoes, Two green peppers.
Now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned. Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft. Then season with
One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, Juice of one-half lemon.
One cup of milk, Five tablespoons of flour.
Stir with a fork until the flour is dissolved and then bring quickly to a boil. Cook three minutes and then remove and pour into a mixing bowl, and add