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The International Jewish Cook Book - 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; - the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum
page 124 of 737 (16%)
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.

Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.


PAN ROAST BEEF

Take a piece of cross-rib or shoulder, about two and one-half to three
pounds, put in a small frying-pan with very little fat; have the pan
very hot, let the meat brown on all sides, turning it continually until
all sides are done, which will require thirty minutes altogether. Lift
the meat out of pan to a hot platter, brown some onions, serve these
with the meat.


AN EASY POT ROAST

Take four pounds of brisket, season with salt, pepper and ginger, add
three tablespoons of tomatoes and an onion cut up. Cover with water in
an iron pot and a close-fitting cover, put in oven and bake from three
to four hours.


POT ROAST. BRAISED BEEF

Heat some fat or goose fat in a deep iron pot, cut half an onion very
fine and when it is slightly browned put in the meat. Cover up closely
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