A text-book of cooking

Fig. 38. — Colonial fireplace, showing " roasting-kitchen " —device for roasting meat — at lower right-hand corner, are now placed in the oven and baked. The term roasting, however, is still used. Meat is roasted as follows : Skewer the meat into shape and then place it on a rack in a roasting pan. If the meat has but little fat, place extra fat in the bottom of the pan. Place the pan on the upper shelf of a hot oven for about 10 minutes or until the meat is seared. Season the exposed surface with salt and pepper, dredge with flour, and remove the pan to the floor or lower shelf of the oven. Baste often. When the meat is about half done, turn it over, season, dredge with flour, and continue baking as before. Since less evaporation takes place in a large roast than in a small one, the larger roasts are more juicy, hence more desirable. A good roast of beef should weigh at least 5 pounds. The time for roasting varies with the weight of the meat. Usually, for beef roasts, 15 minutes to each pound is allowed. Explain the purpose of searing meat. II meat is to be roasted, pan-broiled, or broiled, how is it seared ? Why is it necessary to remove the fat from meat that is to be broiled or pan-broiled? Why cannot meat be broiled over blazing coals ? What is the price per pound of porterhouse and of sirloin steak ? What is the average weight of sirloin steak? Of porterhouse steak? How many persons will each serve ? LESSON XL Beef: Methods op Cooking Tender Cuts (Applied to Chopped Beef) I Chopped Beef. — If meat is chopped, what is the effect of the cutting on its structure ? How would this affect its toughness ? It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine. Round (see Fig. 39, p. 129) and shoulder or chuck (see Fig. 40, p. 130) are especially desirable cuts for this purpose. METHODS OP COOKING TENDER CUTS 129 CANNELON OF BEEP 2 pounds of uncooked meat, J cupful soft bread crumbs chopped fine ' 2 tablespoonfuls chopped 22 tablespoonfuls butter 2 tablespoonfuls chopped parsley 2 egg yolks or 1 egg Salt and pepper Nutmeg Mix all the ingredients together and shape into a roll. Wrap in an oiled paper and place on a rack in a baking pan. Boast in a hot oven for about 30 minutes. When done remove the paper, season with salt and pepper, place the meat on a platter, and pour over it Brown Sauce. ■ Experiment 68 : Comparison of Starch and Dextrin for Thickening. — When flour is browned what substance is formed from some of the starch ? (See Experiment 28, p. 66.) Make a White Sauce, using 1 teaspoonful of fat, J tablespoonful of flour, and J cupful of water. Make a Brown Sauce with the same ingredients, browning the fat and flour. Compare the brown and white sauce as to thickness. Which has the greater thickening property, — starch or dextrin ? Estimate the quantity of flour to use for Brown Sauce in order to make it equal in thickness to a White Sauce mode by using 1, 2, and 3 tablespoonfuls of flour to 1 cupful of liquid. Num. — If a suitable fat has been used, the Brown Sauce may be seasoned and used with theCannelonof Beef. BROWH SAUCE 1½ tablespoonfuls fat 2 tablespoonfuls flour ½ teaspoonful salt [illustration: Courtesy of Bureau of Publications, Teachers College] Pepper Fig. 43.— Chuck. 1 cupful meat stock 1 teaspoonful onion juice Remove the stock from the roasting pan, and make the " Brown Sauce " in the pan. Put fat and onion juice in the pan, and brown them. Add the Hour and brown it, then add the other ingredients and cook as White Sauce. What is the purpose of wrapping Cannelon of Beef in paper ? Other than preventing food from sticking to the paper, what is the purpose of oiling the paper, for Cannelon of Beef ? (See Experiment SI, p. 80.) METHODS OF COOKING TENDER CUTS 131 LESSON XLI