Meats

GENERAL RULES for Cooking Meat

BAKING. Put the roast in a very hot oven with some pieces of fat or
good dripping in the pan. ‘Baste every 10 minutes. Keep oven very hot for
a small roast; for a large roast check the oven after the first 15 minutes. Bake
15 minutes to the lb. if it is beef and in a compact piece. Pork and veal longer.

BROILING. (Over the coals). Put meat between the greased wires of
a broiler. ‘Hold it very near the fire of clear hot coals (glowing) and turn
every 10 seconds. When seared, hold farther from the fire until cooked. Beef
one inch thick cooks rare in eight minutes.

(Pan-broiling). Heat a frying pan sizzling hot. Way the meat in flat, and
turn it immediately. Turn often, as in broiling; but be careful not to stick a
fork into the lean part. ‘Beef one inch thick cooks rare in ten minutes.

BOILING Cover meat with boiling water and boil for five minutes, then
simmer until done. Tender meat takes 20 minutes to the lb, Tough meat takes
from three to five hours.

STEWING. Cut meat into suitable pieces, cover with cold water and bring

io simmering point. Simmer until tender, closely covered. ‘Takes two to three

hours according to toughness of the meat.

BEEF LOAF. 1 lb. lean meat chopped fine, 1 teaspoon onion juice, 1 tea- .

spoon chopped parsley, 1 teaspoon salt, 1-8 teaspoon pepper, 1 egg, 2 tablespoons
dripping. Beat the egg enough to mix yolk and white. Add all the other. ingre-
dients except the dripping and mix the whole thoroughly. Form it into a roll
about 6 inches long. Melt the dripping in the baking pan, put the meat roll
in and bake in a hot oven 30 minutes. Baste every ten minutes. ‘Take it up
on a hot dish and keep ‘warm while making sauce or gravy. }

Gravy—Add two tablespoons of flour to the fat in the pan and st
Add one cup of warm water. (Stir over the fire until it

ir until

smooth and frothy.
thickens and. boils. ‘Season with salt and pepper.

NOTE—Strained tomatoes may be used.

BROILED STEAK. Tender steak, cut one inch thick, butter. Have a clear
fire (glowing). If necessary trim the steak and put together as compactly as
possible. Put the platter to warm, and place the butter, salt and pepper at
hand. Grease the wires of the broiler with a bit of fat and lay the meat
petween the wires. Hold one side near the coals and count ten slowly, turn
and count ten. Continue this for one minute, then hold a little farther from
the fire and turn less frequently until cooked. Just before taking from the

fire dredge salt and pepper on both sides. Lift to the platter, spread on the *
butter and serve at once. The steak should cook rare in 8 minutes, should

look puffy and be red, and not purple inside.

NOTE—The butter is not always used but is a great improvement, as is
also a garnish of parsley or water cress.

PAN-BROILED STEAK. Steak one inch thick. Butter. Have a hot fire.
Put the platter to warm. Trim the steak if necessary. Heat the pan sizzling
hot. Lay the meat in flat and turn it immediately to prevent it sticking to the
pan. (Continue turning frequently for one minute. ‘Then turn less frequently
until the meat is cooked. Just before taking from the fire, sprinkle the meat
on both sides with salt and pepper. Lift to the platter, spread with butter and
serve at once. (Steak one inch should cook rare in ten minutes.

MEATS 17

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