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Classic
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page 95
It should be frequently basted with its own drippings which flow from the meat
when partly cooked and well seasoned. Lamb, veal and pork should be cooked
rather slower than beef, with a more moderate fire, covering the fat with a
piece of paper, and thoroughly cooked till the flesh parts from the bone; and
nicely browned, without being burned. An onion sliced and put on top of a roast
while cooking, especially roast of pork, gives a nice flavor. Remove the onion
before serving.
Larding meats is drawing ribbons of fat pork through the upper surface of the
meat, leaving both ends protruding. This is accomplished by the use of a
larding-needle, which may be procured at house-furnishing stores.
Boiling or stewing meat, if fresh, should be put into boiling water, closely
covered, and boiled slowly, allowing twenty minutes to each pound, and when
partly cooked, or when it begins to get tender, salted, adding spices and
vegetables.
Salt meats should be covered with cold water, and require thirty minutes very
slow boiling, from the time the water boils, for each pound; if it is very salt,
pour off the first water, and put it in another of boiling water, or it may be
soaked one night in cold water. After meat commences to boil, the pot should
never stop simmering and always be replenished from the boiling tea-kettle.
Frying may be done in two ways: one method, which is most generally used, is by
putting one ounce or more (as the case requires) of beef drippings, lard or
butter, into a frying-pan, and when at the boiling point, laying in the meat,
cooking both sides a nice brown. The other method is to competely immerse the
article to be cooked in sufficient hot lard to cover it, similar to frying
doughnuts.
Broiled meats should be placed over clear, red coals, free from smoke, giving
out a good heat, but not too brisk or the meat will be hardened and scorched;
but if the fire is dead, the gravy will escape, and drop upon the coals,
creating a blaze, which will blacken and smoke the meat. Steaks and chops should
be turned often, in order that every part should be evenly done-never sticking a
fork into the lean part, as that lets the juices escape; it should be put into
the outer skin or fat. When the meat is sufficiently broiled, it should be laid
on a hot dish and seasoned. The best pieces for steak are the porter-house,
sirloin, and rump.
THAWING FROZEN MEAT, Etc.
If meat, poultry, fish, vegetables, or any other article of food, when found
frozen, is thawed by putting it into warm water or placing it before the fire,
it will most certainly spoil by that process, and be rendered unfit to eat. The
only
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