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Casserole Cooking, No. 1
Of all styles of cooking casseroling is the most economical, the cheaper cuts of meat being excellent for the purpose. Dishes of this kind also give the cook opportunity for using vegetables to the best advantage.
A ragout (ra-goo) can be made of beefsteak or neck of veal or mutton. If mutton or veal is used it is best to keep to white vegetables--onions, potatoes, artichokes, celery, white turnips. With beef, carrots and tomatoes may also be added.
In casseroling poultry which are known as "boilers" should be jointed and put into the dish with onions, carrots, etc.
When preparing these casserole dishes everything that goes into the pot must he fried first and dipped into seasoned flour; the slower the cooking the better the result. Cut the meat into thin strips and vegetables into small pieces after peeling.
Put a small plate face downwards at the bottom of the casserole to prevent the contents from being cooked too quickly or burned, put a layer of fried vegetables over the plate and sprinkle with a little dried herbs and more seasoning if necessary, then a layer of meat, more vegetables, and so on, till casserole is full. Add enough thin gravy (made with a little water or hot stock added to the flour left over after frying the vegetables and meat) to barely cover the contents of the casserole and simmer for at least three hours; longer if fire is not too hot.
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