Missouri Home Makers' Conference. 563 



ment. Saiiteing, where the meat is cooked in a very small 

 amount of fat, is quite similar to pan broiling. In pan broiling 

 the procedure is the same, only the meat is cooked on a hot 

 griddle instead of by means of radiant heat. Since there is 

 no means of draining off the fat it is quite similar to frying. 



Pot Roast. — For a pot roast we use a piece of meat which, 

 though the muscle is not very much divided, the piece is too 

 tough to cook without the addition of some water. The round 

 is one of the cuts most often used as a pot roast. In this case, 

 while we must use water in order to make the meat more tender, 

 we are anxious to keep in all the flavor we can. In order to do 

 this we form the coat on the outside just as in the first case, 

 only here it seems a bit easier to do this by means of fat in the 

 kettle in which the roast is to be finished cooking. So some of 

 the beef suet is tried out in an iron kettle and the roast is 

 browned on all sides in this, after having been dipped in flour 

 or not, as one chooses. Then something is put in the kettle to 

 hold the roast off the bottom and a small amount of water 

 added. This amount will in any case depend upon the tough- 

 ness of the piece of meat; a cupful to each pound of meat will 

 in most cases be found to be sufficient, while less may be used 

 for the more tender pieces. Vegetables and seasonings of 

 various kinds may be added. 



Stew. — A stew is cooked in just the same way, only in the 

 case of the stew the meat used is such that is not adapted to 

 being cooked in one large piece, either on account of the pres- 

 ence of bone, toughness or because the muscle is so divided. 

 In this case the meat is cut into uniform squares and each is 

 browned as the above. 



Since the gravy is so important a part of the stew, we must 

 see to it that it is well flavored. This is accomplished, in part, 

 by the dissolving off of a portion of the outside coat, which is 

 unavoidable, but to make it more sure, the trimmings of the 

 meat or a few unseared pieces are put to cook in the water 

 which is to be used in cooking the stew. More of the flavor* 

 will be gotten out if the water is cold. 



Vegetables are considered an essential part of a stew, the 

 kind varying with the individual taste. Certain names have 

 come to attach themselves to stews made from certain com- 

 binations of meat and vegetables. Since the vegetables are 

 as a rule not improved by the long cooking necessary for the 

 meat, they are usually added when the stew is partly done. 



