Cooking Plus HomeDecor

July 29, 2019February 15, 2020

Fruit Chutney

A fruit chutney is a delicious and a most misunderstood condiment and has a variety of its usages in many different dishes like roast meats,salads,chaats and many fried dishes like chicken rolls,vegetable rolls etc and its different uses are given below this recipe.

Ingredients To Make Fruit Chutney

Preparation time

15 minutes

Total time

1 hour & 15 minutes

Makes

5 cups

500 g green apples

500 g pears

2 onions chopped

1/2 cup sultanas

1/4 cup currants

1 cup soft brown sugar

2 cloves garlic chopped

3 cups cider vinegar

1 teaspoon five spice powder

1 teaspoon mixed spice

1/4 cup tomato paste

Method

1 . Peel core and dice the apples and pears.Combine apples,pears.,

onions,sultanas,currants, sugar,garlic,vinegar,spices and tomato

paste in large heavy based pan.

2. Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.

3. Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.

Fruit Chutney And Its Uses

Fruit chutney is the worlds very delicious condiment and it is very misunderstood.The people who tried it say that their kitchens will never be without it and the people who didn’t try it are scratching their heads that what this fuss is all about.Fruit chutney because of its ease to prepare,its great flavor and vast variety of option to use this chutney with many dishes.A list of some of the uses of fruit chutney are as under.

You can use it in your chicken salad and also use it in your sandwiches for better taste.
Mix it with tour ground beef or pork and use it for sausage roll filling or use for meatloaf.
When making a meat pie serve it on the side of a meat pie.
Have it with any kind of cooked pork dish for instance pork chops,tenderloin,ham ,etc.
It can be served with grilled sausages
Serve it with roasted turkey or chicken.
With pate it can be served for a great taste.
Pour chutney over warm goat cheese and serve for a great taste.
For a tasty dip mix it with green yogurt
Use it as a dipping sauce for all your fried items like samosas,chicken,beef vegetable rolls,etc.
With grilled cheese sandwich it can be served for great taste.
Serve it on the side of Indian dishes like curry
With cheese,veggie or any sort of burger it can be served for a refreshing taste.

July 29, 2019February 15, 2020

Chili Jam

Introduction To Chili Jam

Chili jam is a delicious condiment which is made especially to enhance the taste of many dishes and can be used in many ways.Ways to use the chili jam are given below this recipe.

Ingredients,Quantities And Methods To Prepare Chili Jam

Preparation time

25 minutes

Total cooking time

30 minutes

Makes

1 cup

12 red jalapeno chilies

2 medium ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

1/2 cup red wine vinegar (its non alcoholic)

1/2 cup sugar

Method

1 . Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.

2.. Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies and tomatoes and chop the flesh finely.

3. Combine the onion, apple,vinegar and sugar with the tomato and chill in a medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a month

Uses Of Chili Jam

1 .Chili jam gives a great taste if used with different pastas and pasta sauces like stir it with spaghetti sauce it will give a great taste.

2. In summer pasta sauces you can use it to make summer sauces spicy and warm.

3. It can be brushed over a roast pork to make sweet and spicy glaze and it should be brushed over the roasted lamb,pork etc for the last 30 minutes before it is done.

4. It gives a great flavor if mixed in chocolate cake mix before it is cooked.

5. For the purpose of chicken marinade mix it in mango chutney to give a great taste.

6. Can be mixed in salads to enhance the taste of salads,chaats e.t.c.

7. It gives a great taste to fish dishes when mixed with mash.

8. For a hot winter warmer add a teaspoon of chili jam in warm chocolate.

9. Stir in to stir fries like chicken stir fry ,veggie stir fry for a great taste.

NOTE Use sparingly as a relish with cheese or cold meat or add to soups and stews for extra heat.

July 28, 2019February 16, 2020

Easy And Delicious Potted Pheasant

Potted pheasant appetizer is something light and tasty which people use to serve their guests before the main course meal .Whether it is a hotel,restaurant or a persons home ,appetizers are the starter meals which are served before the main meals so an appetizer should have the qualities which have the ability to appeal to the taste buds of the guests who eat it.

I am pretty much sure that you people will enjoy to have this meal as an appetizer and also serve it to your guests because it is delicious and can be used in many ways.

Ingredients

Cooking Time

3 minutes

Serves

4-6

Ingredients	Metric/Im perial	American
roast pheas ant cooked (recipe is given below) weight without skin and bone Clarified pheasant dripping or butter port wine ground mace ground cinnamon salt and pepper	350 g/12 oz 100 g/4 oz 1 ½ tbsp to taste to taste to taste	¾ lb ½ cup 2 tbsp to taste to taste to taste

Method

Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.

Variation

Grouse pigeon or other game birds or venison can be used in place of .Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.

July 28, 2019February 16, 2020

Bacon And Chicken Pate

Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

Bacon And Chicken Pate

Cooking time

1 ½ hours

Serves

Ingredients To Prepare Chicken Pate

(1) Bacon rashers (slices) 225 g/8 oz or 1/2 lb in American

(2) Raw chicken ,thinly sliced 350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz or 1/4 cup in American

(4) Medium onions chopped 1 or 1 in American

(5) Garlic cloves crushed 1-2 or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock 225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼ hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

July 28, 2019November 19, 2020

Easy And Delicious Potted Salmon

Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guests.You can keep it in jars for one week and you can also refrigerate it.

Cooking Time

few minutes

Serves

Easy And Delicious Potted Salmon

Ingredients

Ingredients	Metric/Imperial	American
fresh salmon cooked in foil (see recipe below this recipe)	350 g/12 oz or 3/4 lb in American	3/4 lb
butter clar ified (see recipe below)	175 g/6 oz	3/4 cup
grated or ground nutmeg	to taste	to taste
ground mace	to taste	to taste
salt and pepper	to taste	to taste

lemon juice
or dry sherry

2 teaspoon

Method

Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.

VARIATION

Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.

Fresh Salmon Cooked In Foil

Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .

If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.

Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.

If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .

If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.

The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.

Clarified Butter

1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.

2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.

3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.

To Bake The Salmon

Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.

Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.

July 27, 2019February 19, 2020

Fillet De Sole Fish Marguery

Fillet de sole fish marguery is a delicious fish dish and if you like fish dishes then this dish is for you to try this amazing fish dish and prepare this dish by following this amazing recipe

Fillet De Sole Fish Marguery

Step One To Prepare Fillet De Sole Fish Marguery

YIELD
8 portions

EACH PORTION
4 oz fish

Scale

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Ingredients

INGREDIENTS	QUANTITY
Butter	For pan
Shallots chopped very fine	3
Fillets of sole (2 oz ea)	16
Mushrooms cooked	8 caps
Shrimp cooked and shelled	8
Large oysters	8
Dry white wine Vinegar(its non alcoholic)	4 oz
Fish stock Or water	4 oz
Lemon juice	from ¼ lemon
Salt	to taste
Pepper	to taste

Method

1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine or white wine vinegar (its non alcoholic), fish stock , lemon juice and salt and pepper.

2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove the fillets from the pan and arrange them on a heater platter .

Step Two To Prepare Fillet De Sole Fish Marguery

INGREDIENTS	QUANTITY
Cream sauce ( recipe given below) or fish sauce	8 oz

Method

3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

Step Three To Prepare Sole Fish Fillet

INGREDIENTS	QUANTITY
Egg yolk	2
Light cream	4 oz
Whipped cream	3 tbsp

Method

4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth.

5. Pour sauce over the fillets .Place the platter in oven heated to 475 °F. or under a salamander until golden brown.

Cream Sauce No 1 (Light) For Sole Fish

Scale

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

INGREDIENTS for	1 gal+	3 gal+	5 gal+
Butter Or margarine	6 oz	1 lb	1 lb .12 oz
Bread flour	6 oz	1 lb	1 lb .12 oz
Milk	1 gal	3 gal	5 gal
Salt	1 tbsp	3 tbsp	2 oz

Method

1 Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 2 (Medium) For Sole Fish

Scale

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

INGREDIENTS for	1 gal+	3 gal+	5 gal+
Butter Or margarine	8 oz	1 lb. 8 oz	2 lb .10 oz .
Bread flour	8 oz	1 lb. 8 oz	2 lb .10 oz .
Milk	1 gal	3 gal	5 gal
Salt	1 tbsp	3 tbsp	2 oz

Method

1. Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 3 (Heavy) For This Fish

Scale

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

INGREDIENTS for

1 gal+

3 gal+

5 gal+

Butter Or
margarine

12 oz

2 lb

3 lb .6 oz.

Bread flour

12 oz

2 lb

3 lb. 6 oz .

Milk

1 gal

3 gal

5 gal

Salt

1 tbsp

3 tbsp

2 oz

Method

1. Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

July 27, 2019February 17, 2020

Fry Fillet Of Sole

Introduction To Fry Fillet Of Sole

Fried Fillet Of Sole in an excellent fry fish dish which is very delicious and in this recipe we are going to tell you the ways and methods to prepare this dish and by following these methods you can make a delicious fry fish of sole dish.

Step One To Prepare Fried Fillet Of Sole

YIELD
50 Portion

EACH PORTION
2 Fillet

Fry Fillet Of Sole

Ingredients

INGREDIENTS	QUANTITY
Bread Flour Salt Pepper Eggs Milk	2 lb to taste to taste 6 1 qt

Method

1.Season flour.Combine eggs and milk.Mix well.

Step Two To Prepare Fry Fillet Of Sole

Ingredients

Ingredients	Quantities
Bread crumbs or cracker meal	as needed
Sole Fillets (2 oz ea)	100

Method

2. follow breading procedure (recipe given below)

3. Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown

4. Drain well on absorbent paper or fine wire rack.

5. Serve with lemon slice and tartar sauce.Garnish with parsley.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.

July 27, 2019February 17, 2020

How To Make A Delicious Ratafia

Introduction To Ratafia

Ratafia is a delicious confectionery item which is easy to make and the methods and techniques given in this recipe will make a delicious ratafia which you can serve to your guests as a biscuit item which they will surely appreciate.

How To Make A Delicious Ratafia

Cooking Time

20 minutes

Makes

12-18 biscuits

Ingredients

(1 )Egg whites 2 or 2 in American

(2) Almond or ratafia essence (extract) few drops or few drops in American

(3) Ground almonds 150 g/5 oz or 1¼ cups in American

(4) caster sugar 175 g/6 oz or 3/4 cup in American

(5) Rice flour or cornflour (cornstarch), 1 teaspoon or 1 teaspoon in American

(6) Rice paper

(7) To decorate:

glace candied (cherries),see method below

almonds blanched see method below

Whisk the egg whites until just frothy.Do not over whisk.Add the essence then blend in the ground almonds and sugar.You should be able the handle the mixture ;if it is a little stiff add a few drops of water,if too moist add a teaspoon of rice flour or cornflour(cornstarch) or a little more grounds almonds.

Place the sheet of rice paper on ungreased baking trays.Form the mixture into balls The ingredients given will make 18 medium sized macaroons or about 12 of average size.Put the biscuits onto the rice paper ,allowing room for the balls to flatten.Top with pieces of glace. (candied) cherry or whole or flaked almonds,the size depends on the size of the macaroons.

Bake in the center of the moderate oven 180°C/350°F Gas Mark 4,for 20 minutes or until pale golden and firm.If you like sticky macaroons place the bowl of water in the oven or on a shelf below the biscuits.Cool sufficiently to handle then cut around the rice paper .Macaroons are better freshly eaten ;they do harden with keeping which is quite satisfactory for ratafias. Make 48 to 60 minutes miniature balls of the macaroon mixture and bake for 10 minutes only.These can be stored for months

July 25, 2019February 19, 2020

Baked Hamburger Meatloaf

Baked Hamburger Meatloaf is a meatloaf ( like a bread containing ground beef) made with a very less quantity of ground beef and is given the shape of a loaf manually on a flat pan or it is entirely prepared by cooking it in a loaf pan.Meatloaf is prepared in a meat loaf shape and cut into slices like a bread which is cut into slices and then different techniques are applied to prevent the meat loaf from drying like covering it with sauce or wrapping it with moisture or filling it with meats,vegetables and cheese.

All the factors which can make this meatloaf dry are kept in mind before preparing this dish and all the ingredients used in the preparation of this dish keeps the this dish from getting dried. Especially the methods and techniques used in the preparation of this dish will make this dish delicious and prevent it from drying

Baked Hamburger Meatloaf

YIELD	EACH PORTION
50 portion	1 slice with 2 oz sauce

Scale

lb=pound

oz=1 ounce

Step One To Prepare Meatloaf

INGREDIENTS	QUANTITY
Onions , chopped fine	3 lb
Celery ,chopped fine	1 lb
Salad oil	8 oz

Method

1. Saute onions and celery in oil until tender.

Step Two To Prepare Meatloaf

INGREDIENTS	QUANTITY
Bread trimmed	1 1/2 lb
Milk Or stock	1 pt
Eggs,Whole	8
Salt	to taste
Pepper	to taste
Beef,ground	13 lb

Method

2. Place bread in large mixing bowl and add milk mix thoroughly until smooth.

3. Add eggs,celery,onions and seasonings.

4. Add beef and mix thoroughly.If mixture is too moist adjust consistency by adding bread or cracker crumbs.

5. Form in 3 lb loaves.Place in lightly greased roast pan and lightly oil outside of loaves.

6. Bake in preheated oven at 350° F for 1 ½ hours.

July 25, 2019February 19, 2020

Braised Short Ribs Of Beef

There are two cooking techniques involved in preparation of this dish and thats why its braised short ribs of beef.First cooking technique is roasting and other is baking.

These ribs of beef are larger and tender than other ribs of meat for example pork ribs and can be cooked easily.

Braised Short Ribs Of Beef

YIELD : 50 portions

EACH PORTION: 10 oz. rib with 3 oz sauce

Step One To Prepare Ribs Of Beef

Ingredients

INGREDIENTS	QUANTITY
short ribs	50 (about 10 oz.ea)
Onions,peeled ,medium cut	1 ½ lb
Carrots scrubbed, medium cut	½ lb
Celery,cleaned medium cut.	½ lb

Method

1. Trim ribs; remove fat and tie meat to bone.
2. Put vegetables in lightly greased roasting pan and place short ribs on top.

Step Two To Prepare Ribs of Beef

INGREDIENTS	QUANTITY
salad oil	1 pt
Sweet basil	2 tsp
sage	½ tsp
thyme	½ tsp

Method

3. Pour 1 cup oil evenly over all. Combine spices and sprinkle as evenly as possible
over top.Brown in oven at 400°F.,turning as necessary.Do not let vegetables
burn.

Step Three To Prepare Ribs Of Beef

Method

INGREDIENTS	QUANTITY
Bread Flour	1 lb
Beef stock,hot	6 qt
Tomatoes,chopped.	1 No.2½ can

4. When nicely brown add remainder of oil and flour blending well.Cook for 5 to
10 minutes Add hot stock stirring to mix well until slightly thickened.Add
tomatoes and blend.Cover,return to oven and cook to 2 to 2 ½ hours or
until tender.

Step Four To Prepare Ribs Of Beef

Method

5. When ribs are cooked remove to clean pan.Strain sauce Adjust seasoning and thickening.Remove excess fat.Pour sauce over ribs.

6. Hold for service in warm place but do not continue to cook .When serving remove string.Serve one 10 oz rib portion with 3 oz sauce. A fresh vegetable garnish may be added.