EASY TO COOK.

Auckland Star, Volume LXX, Issue 34, 10 February 1939, Page 10

EASY TO COOK.

INEXPENSIVE CUTS. . /;% These two economy meat dishes are beef pot roast with noodles and carrots; and roller■' pork shoulder with boiled onions-: - . . "'■'=■ The pot roast was. cut from ■'' the pimp of beef, but the chuck and part, of the round are equally pood for pot roasting. A roast cut from the round usually is the triangular piece known iis the heel of the. round, which is left after the round steaks arc removed. I'ot roast is cooked by braising. Dredge the meat in Hour and brown it well in hot fat. i Season with salt and' pepper, add a small amount of hot water, cover, and cook slowly until tender. More water may be added from time to time as needed, but only a little should be added at a time. Each time the liquid cooks away the meat becomes browner, and the gravy more llavourful. .■.,:;:■■■. A pot roast of four or five pounds requires approximately three hours to cook. Temperature must be kept low or meat will not be as tender. as it should be. -. : In this case noodles and carrots were cooked separately, but they may be copked with the rpast. They should be added just long enough before scrying to cook them tender. It will be necessary to use more liquid if the noodles are cooked with the meat. The liquid in which a pot roast is cooked makes it delicious gravy ■ if thickened with Hour smoothed in cold water. To prepare lolled pork shoulder roast, have the butcher bone arid roll a picnic shoulder. Season with' salt and pepper and place on a rack.in an open roasting pan. Roast in a r moderate oven, ,'l5O degrees, until done. Forty to forty-five minutes a pound may be allowed. Pork jnlways should be cooked well done. . .;, Serve on a platter surrounded with seasoned boiled onions wjiich have been sprinkled generously with paprika..