Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 79

The cheaper cuts of meat can be used for a stew. The aitch-bone, or two or three pounds from the shin, or flank, or upper part of chuck rib. Stew can be made from cooked meat, the flank from a roast or left-ocer pieces of fresh meat. Remove the meat from the bones, cut in two-inch pieces, season with flour, salt and pepper, brown all over with fat from the meat or drippings. Put in the stew pan, add one onion cut in thin slices, one good-sized turnip, two carrots. Add boiling water enough to cover. Cook slowly for two hours, then add six potatoes that have been pared, sliced thin and soaked in cold water for half an hour. Cook for five minutes, then add the dumplings, having the liquor come up even with the potatoes and the dumplings resting on top. Cover closely and cook for ten minutes. Put the meat in the center of the platter, the vegetables and dumplings around the outside. Thicken the gravy a little and pour around the vegetables. Season the gravy more if desired.