Professional Recipes For Amateur Cooks

Press, Volume CXII, Issue 32977, 25 July 1972, Page 5

Professional Recipes For Amateur Cooks

Popular pot roasts with vegetables

Good winter fare is provided by pot roasting, a method of cooking joints of meat which are not tender- enough for ordinary roasting. The juices of the meat, and of the vegetables which are often cooked with them, are retained and served in the rich gravy with the joint. Among suitable cuts of beef for a pot roast are topside, brisket and fore rib. Just about all cuts of mutton are suitable.

Topside of beef A topside pot roast of beef can be stuffed with a breacrumb stuffing and to serve 5-6 you would need:— 21b topside beef 1 cup fresh breadcrumbs 1 tablespoon chopped onions 2 tablespoons chopped bacon Pinch mixed herbs Salt and pepper 3 tablespoons chopped prunes 1 tablespoon melted butter 1 cup stock or water Flour Methd: Cut a deep pocket in the thick pieces of topside and cover the bottom of the pocket with the chopped prunes. Combine the breadcrumbs, chopped or grated onion, herbs, bacon, melted butter and salt and pepper to taste and fill this into the pocket on top of the prunes. Sew up the opening with a coarse thread or fasten with metal skewer. Dust the piece of beef with flour and brown it in hot fat in a large pan. Drain off fat, add the stock or water, cover and simmer for 2-24 hours or until the meat is "tender.

Stuffed shoulder Stuffed shoulder or loin of mutton can be cooked in a similar manner — in a covered pan on top of the stove. For four persons you need:— 21bs boned loin of mutton or shoulder 41b dried apricots 2 cups fresh white breadcrumbs Parsley 3 slices bacon 1 egg Salt and pepper Method: Soak apricots overnight. Drain and chop and combine with the breadcrumbs, chopped parsley, salt and pepper and bind together with the beaten egg. Remove rind from bacon and spread over the boned mutton from which any excess fat has been removed. Cover bacon with the prepared stuffing and roll the loin tightly, securing with coarse thread. Cover the rolled meat with tinfoil and roast in the oven (300) for three hours or place in a large heavy based saucepan with one cupful water and cook over low heat for a similar time.

Rolled beef ribs Rolled ribs of beef can be pot-roasted very successfully to make a change from the normal Roast Beef. In this recipe seasonings are added which produce a particularly tasty meal. For six you need:— 3-41 b roast of beef 2 teaspoons salt } teaspoon pepper i cup water 1 cup tomato puree 3 sliced onions 2 cloves garlic (crushed) 1 tablespoon brown sugar i teaspoon paprika i teaspoon dry mustard i cup lemon juice | cup vinegar 1 dessertspoon Worcestershire sauce Method: Rub meat with salt and pepper and brown on all sides in hot fat. Add water, tomato puree, onions and garlic. Cover and simmer for 2 hours. Combine the remaining ingredients and add to the roast, cover and continue to cook until meat is tender. Serve with gravy made from liquids in pan to which a little water or stock is added.