Recipes Galore

Miscellaneous Meat - # 01


Gravy


*     Meat Gravy     *


Method:
  • To each 1/4 Cup Fat and Savory Brown Juice in the Roasting Pan,
    add 1/4 Cup Flour and blend until smooth.

  • Add 2 Cups of Cold Water or Cooking Water from Boiled Potatoes,
    or Milk; stir constantly over direct heat while heating until it boils
    and thickens.

  • Season to Taste.

  • If thinner Gravy is desired, add More Water.

  • Gravy Coloring or Caramel gives a more attractive Brown Gravy,
    but usually does Not Improve Flavor.


Variation:
  • To make Gravy for Braised Meat or Pot Roast,
    which has considerable amount of Liquid in the Pan,
    remove the Meat and slowly stir into the Simmering Liquid
    enough Flour-Water Paste to make Gravy the
    Right Thickness.

  • If it is Too Thick, add Water, cooking Water from Potatoes or
    Other Vegetables, to give the Desired Consistency.

  • Season to Taste with Salt and Pepper.



*     Larding Meat     *


  • Larding Means: Introducing into Lean Meat Long Narrow Strips
    of Fat Salt Pork or Bacon.

  • The Strips may be Inserted in Slashes made with a Sharp knife,
    or a Special Larding Needle may be used to Thread the Fat into
    the Meat.

  • The Inserted Fat Melts and Bastes The Lean Meat,
    thus Conserving the Meat Juices and helping to Make the
    Meat more Tender.



*     Irish Stew     *


Ingredients:
  • 1 1/2 Lbs. Lamb Shoulder,
        Cut In Pieces For Stew
  • Flour
  • 3 Tablespoons Butter Or
        Bacon Fat
  • Water
  • 2 Teaspoons Salt
  • Dash Pepper
  • 5 Medium Potatoes, Pared And
        Cut In 1 1/2 Inch Dice
  • 5 Carrots, Scraped And Diced
  • 1 Small Onion, Sliced


Method:
  • Wipe Meat with damp cloth; Dredge thoroughly with Flour
    and Brown on all Sides in a Skillet or Dutch Oven in which
    the Butter or Fat has been heated.

  • Add 1 Cup Water, cover and simmer 45 minutes;
    then add Salt, Pepper, Potatoes, Carrots and Onion,
    and 1 1/2 Cups more Boiling Water.

  • Continue Simmering until Both Lamb and Vegetables are tender,
    about 30 minutes.

  • Serve piping hot.

  • If desired, a little Chopped Parsley may be added just before
    serving.

  • Yield: 5 Servings.


  • Note: You can use Beef instead of the Lamb, if desired.

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