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RABBIT FRICASSEE
12-15 mintues.
INGREDIENTS:
1 rabbit, 2 onions, garlic, cooking oil,
salt, pepper, 1/2 pint chicken stock, 2
oz streaky bacon, 1 lemon, parsley.
Joint rabbit and brown in cooking oil
with sliced onions and crushed garlic
until brown. Pour in chicken stock and
season, adding chopped bacon and
juice of lemon. Close cooker and cook
for 12-15 minutes. Serve tooped with
parsley and pieces of fried bread.
CHICKEN CASSEROLE
3-4 minutes.
INGREDIENTS:
1 small chicken chopped into small
pieces or 4-6 chicken breasts-cooking
oil, garlic, selection of fresh or frozen
vegetables with similar cooking times
(peas, green beans, carrots, small
pieces of caulifower, potato, turnip,
etc.), 1 onion, salt, pepper, 1 1/2-2
cups water.
Heat a little cooking oil in cooker and
brown sliced onions and crushed garlic.
Add chicken pieces and brown. Stir in
all vegetables. Pour in water, season to
taste, close cooker and cook for 3-4
minutes.
MEAT
GENERAL INDICATIONS
Of all the foods which can be cooked
in a pressure cooker it is certainly with
meat that the greatest advantages are
obtained. Cooking times are reduced
to 1/2 or even 1/3 of times required
with conventional cooking methods.
Important savings of energy are the-
refore made. Additionally the pressure
cooker enables you to cook cheaper
cuts of meat, normally considered to
be less tender, with excellent results.
Also the small loss of liquid during pres-
sure cooking means that the vitamin
and mineral salt content of your food
is protected. The results are delicious
meat dishes with high nutritional values,
cooked in a fraction of the time you
used to need.
• Brown meats well before pressure
cooking as some colour will be lost
as a result of contact with steam.
• Cooking times will depend on the
thickness and quality of meat used.
• Pieces of meat should not be larger
than approx. 2 lbs and it is better
to cook smaller pieces.
• Frozen meats should be thawed
prior to cooking or cooking times
slightly extended.
• Thicken sauces after pressure coo-
king not before. This is to avoid
sticking during cooling and to ensu-
re the correct production of steam.
• Cool cooker quickly after cooking.
• Vegetables can be cooked with
meat if cooking times are similar.
Otherwise stop cooking of meat
shortly before end of suggested
cooking time. Cool cooker quickly.
Add vegetables and complete
cooking.
MEAT LOAF
12-15 minutes.
INGREDIENTS:
1/2 lbs minced steak, 1/2 lb min-
ced pork, 1 onion, 1 carrot-celery, 2
eggs, 1/2 cup Corn Flakes, dash of
Worcestershire sauce, salt, pepper, 1
cup water, cooking oil.
Mix minced steak and pork thoroughly
and season. Chop onion, celery and
carrot into very small pieces (minced)
and ligtly beat eggs. Add vegetables,
eggs, corn flakes and Worcestershire
sauce to the minced steak and pork and
mix well. Form 2 meat loaves from the
mixture and wrap in greaseproof paper
or tin foil. Chill in refrigerator overnight.
Heat oil in cooker and brown meat
loaves on all sides. Remove loaves.
Pour water into cooker. Place loaves