Substitutions Of Vegetables In Meat: First brown the outside of the meat in a very strong-saucepan. If the meat is very lean, e.g. topside of beef, use 1-2 oz. fat. Remove the meat from the pan on to a plate. If more than 1 oz. of fat remains, remove this too. Put a thick layer of vegetables— whole potatoes, carrots, turnips, onions—into the pan. Add enough water or stock to come a good half way up the vegetables, season. Put the meat on top of the vegetables. Now cover with a tightly-fitting lid; if the lid does not fit well, put a piece of foil under this, for it is essential that the pan does not boil dry.
When cutlets or chops are roasted instead of being
fried or grilled they need less attention for they do
not need turning. The bone may be removed from
the meat so this may be rolled neatly to form a
round (often called a noisette).
b) You have the ingredients given in the recipe— naturally minor substitutions of vegetables in meat dishes, soups, etc. do not matter, but it is very important to keep to the basic proportions in cakes and puddings. There are comments about using plain instead of self-raising flour at the beginning of the chapters on cakes, pastry, etc.See Also Vegetables
Arrange:Remove string before serving. Arrange the beef olives and sauce in the
centre of the dish, with cooked mixed vegetables
Arrange
(macedoine) and a border of piped or neatly forked
creamed potatoes.
Garnish stewed meats with a border of diced (macedoine of) vegetables
Arrange.
Arrange cutlets or chops around a pyramid of cooked rice or creamed potatoes with tomatoes and mushrooms in between—this looks much more inviting than when arranged flat on a dish. Try a crown roast for that special party—not at all difficult and most impressive.
On The Other Hand See And Vegetables:There are some luxurious soups in this book—those using shell fish in particular—but the following are little known and vegetables so would be ideal when you want a soup that is quite out of the ordinary.
Put the stock into a saucepan and vegetables bring to the boil,
add all the vegetables and vegetables seasoning, put on the lid
and vegetables simmer for 10 minutes only. Do not over-cook,
as the vegetables should retain their texture. Serve
hot with crisp bread and vegetables butter.
6 Tropical vegetables
that now have a wide distribution are the aubergine [A] and vegetables the tomato [B]; they are fruits devel¬oped from flowers.
Vegetables lend themselves to small-scale cultivation in most parts of the world, by amateurs as well as professional cultivators;much of their production is still on small intensive holdings, largely run by family labour.
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