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Classic
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page 93
D.--Meats.
1. GENERAL DIRECTIONS.
Preparing the Meat. Meats should never be washed more than is absolutely
necessary to clean them, and they should never lay in the water, because they
thereby lose too much strength. Roast beef, beefsteaks and mutton roast are much
improved by pounding, and this should be done immediately before cooking. Put
the meat on the chopping board and pound on each side, whereby it more fully
retains its juiciness, then rinse the meat, dry it with a towel and proceed with
the cooking.
Veal and poultry are best scalded before roasting or stewing, pouring off the
water immediately after. The meat is thereby improved in appearance and is more
easily larded.
Larding. Larding makes roasts juicier and improves their appearance. Use salted
water and smoked fat pork for larding, taking for this purpose a piece from the
shoulder, cut obliquely into pieces 1 1/2-2 inches wide, divide them into thin
slices and from these cut the lardoons of the size required.
The meat which is to be larded should be laid on a meat board, put a lardoon
into the larding needle, draw the pin and part of the fat, of which the two ends
should be of equal length, through the meat. Proceed thus until the entire piece
is covered with lardoons placed at regular intervals and in as straight a line
as is possible. The grain of the meat should be taken into consideration when
larding; it must run crosswise to the larding needle, then commence a new row.
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