|
Classic
Cook Books
< last page | next page >
page 94
In larding hares, put 2 rows of lardoons along each side of the back, making 4
rows in all; usually 2 are sufficient. Other kinds of game or poultry are larded
in the same manner, but quite young and tneder poultry, sweet breads, etc.,
should be hardened before larding by pouring hot water over them.
Cooking Meat. All kinds of meat, including salted and smoked if it is freshened,
should be put on the stove in boiling water, because it thus loses less of its
juiciness and is done sooner. Regarding fresh meats for soups all necessary
remarks have already been made in the chapter devoted to soups. The time
necessary until the meat becomes tender, depends upon the age of the beef, and
the size of the piece, but in general the following table can be depended upon:
Fresh beef, up to 3 hours; smoked beef or a whole smoked ham, 3 1/2-4 hours;
pickled meats, 3-3 1/2 hours; veal, 1 1/2-2 hours; mutton, 2-2 1/2 hours;
poultry, 3 hours; spring chickens, 3/4-1 hour; pigeons, 3/4 hour at the
furthest; a pig's or calf's head, 2-2 1/2 hours; game, according to its kind,
from 2-2 1/2 hours.
If a soup is not to be made from the meat, allow it to simmer slowly because it
thereby fully retains its juiciness. If cooked in vessels that can be tightly
covered the meat can be put on the fire without any water, simply with fat or
butter, otherwise put on the stove and not in the oven, and in this case with
boiling water, which should be replenished as it evaporates. As soon as this
broth begins to cook move the vessel to the back part of the stove where the
meat will finish cooking slowly.
Roasting. Roasted meats are done quicker than when cooked in any other way. It
is not advisable to roast meats on top of the stove; the meat is far better when
roasted in the oven. Small cuts only, like chops, etc., should be fried or
roasted in the frying pan, unless one prefers broiling.
In broiling, put the meat over glowing coals or on a hot fire-place; as soon as
heated, butter and then put the meat on the broiler; turn when necessary. In
turing, be careful not to pierce the meat with the fork, in fact this precaution
is nesessary with roasts of all kinds.
< last page | next page >
Classic
Cook Books
|
