least desirable cuts may be developed by careful cooking, notably by
browning the surface, and other flavors may be given by the addition of
vegetables and seasoning with condiments of various kinds.




CHAPTER XIV

RECIPES FOR MEAT DISHES

Prolonged Cooking at Low Heat--Stewed Shin of Beef--Boiled Beef with
Horseradish Sauce--Stuffed Heart--Braised Beef, Pot Roast, and Beef
a la Mode--Hungarian Goulash--Casserole Cookery--Meat Cooked with
Vinegar--Sour Beef--Sour Beefsteak--Pounded Meat--Farmer Stew--Spanish
Beefsteak--Chopped Meat--Savory Rolls--Developing Flavor of
Meat--Retaining Natural Flavor--Round Steak on Biscuits--Flavor
of Browned Meat or Fat--Salt Pork with Milk Gravy--"Salt-Fish
Dinner"--Sauces--Mock Venison.


PROLONGED COOKING AT LOW HEAT

Meat may be cooked in water in a number of ways without being allowed to
reach the boiling point. With the ordinary kitchen range this is
accomplished by cooking on the cooler part of the stove rather than on
the hottest part, directly over the fire. Experience with a gas stove,
particularly if it has a small burner known as a "simmerer," usually
enables the cook to maintain temperatures which are high enough to
sterilize the meat if it has become accidentally contaminated in any way