ane St
a4
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66 DEPARTMENT OF EDUCATION.

BROWN GRAVY.
. Estimate fat in pan. |
. Add the same quantity of flour with seasoning to taste.
. Add boiling water to make the consistency of medium white sauce.
. Cook until no taste of raw starch.
. Season with salt and pepper.

OR & DH

BROILED STEAK (OVEN). 2

Steak, 1-2 inches thick. Butter, salt, pepper, parsley, and lemon for
garnishing.

1. Prepare meat as in general rules.

2. Have the broiler smoking hot and-rub with a little fat.

3. To sear, turn every 10 sec. for the first minute.

4. Finish cooking, turning every 2 min. Time for cooking: Steak 1 inch
thick, 5-8 min.; steak 114-2 inches thick, 7-12 min.

5. Remove to hot platter, spread with butter, and sprinkle with salt and
pepper.

6. Garnish with parsley and slices of lemon.

PAN-BROILED STEAK.

Steak 34-1 inch thick. Salt, pepper, butter.

1. Prepare meat as in general rules.
2. Heat pan till smoking hot. Place steak in pan and finish as for Broiled

Steak.

MINT SAUCE.

% ec. mint-leaves chopped fine. 2 tbsp. powdered sugar.
1c. hot vinegar.
1. Dissolve the sugar in the vinegar and pour over the chopped mint-leaves.
2. Let stand 30 min. to infuse.
3. If the vinegar is very strong, dilute with water. Serve hot.

POT ROAST.

1. Prepare meat as in general rules.

2. Follow rules for pot-roasting, and 1 hr. before cooked add any vegetables
desired.

3. Cover tightly; cook below boiling-point until the meat is tender.

4, Add hot water as needed; season when partly cooked.

5. Place on platter; arrange vegetables around the roast.

6. Serve with brown gravy.

MEAT STEW.
1% lb. tough meat. 1% tsp. salt.
1 small onion. 14 tsp. pepper.
% e. turnips cut in cubes. % ec. flour.
2 ce, carrots. 3-4 potatoes cut in %-ineh slices.

1. Wipe the meat, remove fat, and cut meat in 1-inch pieces.

2. Cover coarser pieces and bone with cold water; let soak 1 hr. and heat
to boiling.

8. Season remainder of meat; roll in flour.

4. Try out fat in frying-pan; brown the meat and onion in the fat.