The New Zealand Railways Magazine, Volume 10, Issue 3 (June 1, 1935)
The Cooking of Meats
The Cooking of Meats.
.jpg)
Dr. and Mrs. Buck and some of their Cook Island friends. (See article on p. 21.)
Stewing.—On no account boil, but simmer gently.
Roasting.—In roasting meat it is necessary to harden the surface and so keep in the juice. To do this the oven should be very hot at first, but as soon as the surfaces are seared the oven should be cooled off considerably.
Braising.—Braising is a combination of roasting and stewing. To get an appetising flavour, the meat should be roasted on the vegetables covered with stock. It then absorbs the flavour of the vegetables, and plenty of rich gravy is produced. First of all it is best to brown the meat in a frying pan on either side before placing in the saucepan.
Boiling.—Place fresh meat in a pan just covered with boiling water. After about ten minutes boiling, simmer until cooked.
Corned Meat should be put in a pan and covered with cold water. After the water comes to the boil, simmer until cooked.