CASSEROLE DISH

New Zealand Herald, Volume LXXII, Issue 22071, 29 March 1935, Page 4

CASSEROLE DISH

STEWS AND ROASTS The casserole has many advantages, and two or three should form part of tho equipment of every household.-They should include a lnrge earthenware one which can be used on a gas-ring or hotplate (provided an asbestos mat is interposed between tho casserole and tho heat),'and one or two fireproof glass casseroles in' which tho daintier dishes can be served. The sizes also should vary, a& when cooking with a casserolo it is more satisfactory almost to fill it with the food to be choked, so that the steady heat which radiates from sides and top can be utilised, as well as tho bottom heat. It is a mistake to think that only stews can be cooked in a casserole. While this method of cooking is certainly well suited to stewing with liquid, it is not generally known thnt small joints and chickens can bo roasted in a casWolo on top of tho stove \\ h<yi the oven is not required, and that braising can bo douo in it satisiactorily. A casserole is, too, a valuable tiinb? savor, for once tho hoat is regulated the braising and stowing processes can almost be left to look after themselves, though a roast must bo basted and turned often. Vegetables, moat arid gravy can all bo cooked in tho one dish, thus saving a great deal of washing up —a point to bo remembered at springcleaning time or on sewing or shopping days. Another advantage is that lood cooked in a casserolo can bo warmed up without deteriorating; this does not, of course, apply to roasts. These are some examples of excellent casserolo dishes. For braised beef, use round of beef, rib, or sirloin; the last two can with advantage be boned, stulfed, and rolled, and then tied round with tape, to keep in the stuffng. Brown tho meat on all sidss with a little dripping. Cover tho bottom of tho casserole with thin slices of carrot and onion, a few pieces of celery, and any other vegetables in season, and place the meat on top. If tho flavour is liked, a bay leaf or a small bunch of herbs can bo put in, too. Cover tho meat with slices of bacon, and then put a piece of greasproof paper over tho whole. Put in a little welt-seasoned stock or water, but only enough to make a gravy afterwards; on no account, should tho meat

be covered with liquid. Put on the lid of the casserole and cook until tender. A piece of beef three pounds in weight will take from two and a-half to three hours. The vegetables should be served round the meat* and the liquid thickened, if it is hot already thick enough for grayy. An excellent piquant gravy can be made by adding a little meat extract, vinegar, and some chopped capers to the gravy. Mutton and veal can be cooked in this manner also. To ensure the success, of this dish, long gentle cooking is essential, and the meat should be basted from time to time with the liquid. For veal in casserole choose fillet or neck of veal, and cut the meat into small pieces. Roll them in seasoned flour and 1 brown in butter. Put the meat into the casserole, then slice some carrots and parsnips and brown these in the bmtter together with a few button onions. Put the vegetables with the meat and J add some peeled tomatoes. 1 Brown a little flour in the butter, and about a breakfastcupful of stock or water, and boil up. Pour over the meat and vegetables, but do not cover them with liquid, add seasoning, and simmer gently for about throe hours. This' should not boil; only an 'occasional bubble should como to. the surface. To roast' in a casserole, choose a; small shoulder or, leg of lamb, a piece of sirloin of beef, or a roasting chicken. An earthenware casserole or a stewpan must be used for this, as a glass casserole would ..crack. [Have air "asbestos mat over the gas-ring or hot-plate, and let the casserole get hot on this. Then put a large piece: of dripping into it, and when it melts put in the meat. Turn the meat several times until it browns, then put on the lid, lower the heat, and cook slowly in the usual way, basting several times, and turning the meat occasionally. Allow a little longer for cooking than when roasting in the oven. The gravy should be made in the usual way. ' Fish is excellent cooked in a casserole, especially the more solid steaks like cod and hake. Tho dish is much improved if fish stock or wellflavoured white sauce is used instead of water. A fish head can be bought for a copper or two, if there are no bones available, and makes excellent fish stock. With the fish can be cooked potatoes, carrots, onions, mushrooms, or tomatoes. Cook in a moderate oven, aud do not over-cook; half an hour is long enough. Vegetables like potatoes and carrots must, of course, be partially cooked beforehand.