Cooking With Gas ~ Meat

Meat Dishes

Actual Positions and Hints for placing of Food.

Roasting:

The usual method of roasting is to place the meat or bird in a tin and where the full space is being utilised for a meal in an oven with a baseplate like this, there is no alternative. Where, however, there is room for the arrangement, there are advantages in laying the roast directly on a grid-shelf on the lowest grid support with the tin on the baseplate below it. This method is well worth a trial as it helps to retain the juices of the meat and ensures a better flavour, whilst the dripping recovered is purer and the oven cleaner.

A further alternative, equally effective if no other food is being cooked in the oven at the time, but applicable to the larger ovens only, is to hang the roast from a grid-shelf placed in the highest shelf position. This is particularly useful for a large bird which could otherwise hardly be accommodated.

Meat:

Put lumps of dripping on the joint before roasting.

Mark 6-7 is suggested for roasting meat.

If meat is preferred well-done throughout use a lower mark for the Gastat setting, and roast for a longer time. For a well-browned outside and an underdone “rare” inside, use a higher mark and roast for a shorter time.

Average Roasting times are given on the chart below.

Picture of cooking chart8th Jan, 1945

Poultry and Game:

Lay some rashers of fat bacon across the breast of the bird (to prevent it getting too brown and dry), and on these rashers some lumps of dripping.

For the last quarter of an hour the bacon rashers should be off the bird so that the breast may be properly browned.

Casserole Cookery:

Stewing and braising are economical methods of cookery, as not only can cheap cuts of meat be used, but also little of the nutritive value of the food is lost.

Dishes of this type can be cooked in the oven, either at a low Gastat setting, or in the cool zone of the oven whilst other food is being cooked at a higher setting.

Cooked in this way the dishes need no attention, and if full use is made of the oven gas is saved.

Braised Beef

  • About 3 lb topside
  • 2 carrots
  • 2 turnips
  • 2 onions
  • Bunch of herbs
  • 2 oz dripping
  • Stock

Melt the dripping and fry the joint in a deep pan or casserole till it is sealed and brown all over. Prepare the vegetables, cut them into chunky pieces and fry them. Put the meat back, resting on the bed of vegetables and pour enough stock to haft cover them; the liquid should not touch the joint. Cover the pan with a well fitting lid and cook in a very moderately heated over for 2 hours. When cooked, the vegetables are served round the meat and the liquid in the pan boiled down to form the gravy. [Gastat 5]

*Brown Stew

  • 1 lb stewing beef
  • ½ lb onions
  • ½ lb carrots and turnips
  • 1 oz dripping
  • ¾ oz flour
  • ¾ pint stock
  • Seasoning

Cut the meat, carrots and turnips in neat pieces about 1 inch square; slice the onions. Roll the meat in flour to which seasonings have been added and fry in a deep pan or a casserole till just browned. Remove from the pan, fry the onions, then the other vegetables and the rest of the flour, cooking them until a good brown. Add the stock and bring to the boil. Return meat and onions to the pan, cover with a well-fitted lid. Cook on the fourth runner for 2-3 hours [Gastat 4]

*Cornish Pasties

  • ½ lb steak
  • 1 large potato
  • 1 large onion
  • Salt and pepper
  • Short crust pastry (about ½ lb)

Cut the meat, potato and onion into small cubes and season well. Roll the pastry, not too thinly, and cut into large rounds. Put a spoonful of meat and vegetables on to each round. Damp the edges of the pastry, fold in half so that the pastry covers the meat, press the edges together and press them into large flutes; the fluted edges should stand up. Brush over the pasties with yolk of egg and bake in a fairly hot oven for 30-40 minutes [Gastat 7]

*Kidney Rolls

  • 2 oz white breadcrumbs
  • 1 tablespoonful chopped onion
  • 1 dessertspoonful chopped parsley
  • 1 egg
  • Salt and pepper
  • ¼ lb kidney (ox or lamb)
  • 6 slices streaky bacon

Mix together the crumbs, onion, parsley, salt and pepper and bind with the egg. Spread a little of this stuffing on each rasher of bacon, cut the kidney into six pieces and place a piece on each rasher; roll up and place on a baking tin or in a pie dish. Bake in a fairly hot oven for 25 minutes [Gastat 7]

N.B. – Thin pastry may be substituted for bacon.

*Savoury Liver

  • ½ lb liver
  • 1 teaspoonful minced onion
  • 1 teaspoonful mixed herbs
  • 1 oz suet, chopped
  • 1 egg
  • ½ lb tomatoes
  • Seasoning
  • 6 rashers of bacon (optional)

Slice the liver into six pieces. Blanch, peel and halve the tomatoes. Mix together the onion, breadcrumbs, suet, herbs and seasonings; beat up the egg and add it to the mixture. Put a little of this mixture on to each slice of liver and fold the slice in two. Lay each slice in a well greased dish, put on to it half a tomato with the cut side down, and if used, lay a piece of bacon over each portion. Cover all with a piece of greased paper, and bake in a moderately-heated oven for 30-40 minutes [Gastat 6]

Scotch Sausage

  • ½ lb cooked sausages
  • 1 lb cooked mashed potatoes
  • 1 oz butter
  • A little milk
  • Seasonings
  • Yolk of egg
  • Breadcrumbs
  • Fat for frying

Mash the potatoes with the butter and the seasonings, adding sufficient milk to make a fairly stiff mixture. Divide each sausage in two, cover with mashed potatoes, egg and crumbs, and fry in hot fat.

*Toad-in-the-hole

  • ½ pint batter (see Yorkshire Pudding)
  • ½ lb sausages
  • 2 oz dripping
  • Salt and pepper

Heat the dripping in a tin, put in the sausages and season well. Pour over them the batter and bake in a fairly hot oven for about 40 minutes. [Gastat 7]

*Veal and Ham Pie

  • 1 lb cooked fillet of veal*
  • 4 oz bacon (or ham)
  • 2 hard boiled eggs
  • 1 gill white stock (or water)
  • ½ teaspoonful chopped parsley
  • ½ teaspoonful mixed herbs
  • Seasonings
  • Rough puff or flaky pastry

Cut the veal into 1 inch cubes. Cut up the bacon and slice the eggs. Put into a dish in layers: the meat, seasonings and slices of egg; add stock. Cover with pastry. Make a hole in the centre, decorate with pastry “leaves” glaze with a little yolk of egg, and put into a fairly hot oven about half-way down in the oven for 45 minutes [Gastat 7]
*If fresh meat is used, cook for 1 ½ hours, turning the Gastat to mark 4 after 30 minutes.