Chickens, which need to be thoroughly broiled but not
burned or dried, require about twenty minutes. A safe
way is to wa'ap them in buttered glazed paper ; cook the
inner side first, and after the first searing keep them at a
little distance from the fire.
Chops, bacon, birds, and dr}^ fish are also improved by
broiling in the buttered paper. Take a large sheet of
white letter paper, or two small sheets. Eab them well
with softened butter. This keeps out the air. Season the
chop or fish with salt and pepper, place it near the centre
of the paper, and fold the edges of the i3aper over several
times and pinch them together close to the meat. The
paper will char a long time before blazing, if care be taken
not to break through the paper and thus let in the air and
let out all the fat. The meat will be basted with its own
fat and juices. A longer time will be required for the
broiling ; but when the paper is well browned, the chop will
be done. It will be found juicy and delicious, — free
from any smok}^ fiavor.
Pan-hroiling is broiling in a hissing hot spider or frying-
pan. Heat the pan to a blue heat. Rub it with a bit of
the beef fat✪ Pan-Broiled Meat, just enough to keep the meat from sticking,
but do not leave any fat in the pan. Sear the meat quickly
on one side, then turn without cutting into the meat, and
brown the other side before any juice escapes into the
pan. Cook about four minutes, turning twice, and serve
very hot with salt and butter. If the pan be hot enough
and no fat used, this is 7iot frying, it is hroiUng on hot
iron; and the fiavor is almost equal to broiling over the
coals.
24
The Boston Cook Booh
Time Tables for Cooking.
Baking Bread, Calce^ and Puddings.
Loaf bread . . . . 40 to 60 m.
Rolls, biscuit . . . 10 to 20
Graham gems ... 30 "
Gingerbread . . . . 20 to 30 "
Sponge cake . ... . 45 to 60 "
Plain ... 30 to 40
Fruit " . . . 2to 3hrs.
Cookies 10 to 15 m.
Bread pudding ... 1 hr.
Eice and Tapioca . . 1 "
Indian pudding . . . 2 to 3 "
Plum " ... 2 to 3 "
Custards 15 to 20 m.
Steamed brown-bread . 3 hrs.
Steamed puddings . . 1 to 3 "
Pie-crust about 30 m.
Potatoes 30 to 45
Baked beans ... 6 to 8 hrs.
Braised meat ... 3 to 4 "
Scalloped dishes . . 15 to 20 m.
Baking Meats,
Beef, sirloin, rare, per lb,
Beef, sirloin, well done,
per lb
Beef, rolled rib or rump,
per lb
Beef, long or short fillet
Mutton, rare, per lb.
Mutton, well done,
per lb
Lamb, well done, per lb.
Veal "
Pork " " "
Turkey, 10 lbs. wt. .
Chickens, 3 to 4 lbs. wt.
Goose, 8 lbs. .
Tame duck .
Game "
Grouse . . .
Pigeons . .
Small birds .
Venison, per lb.
Fish, 6 to 8 lbs.
thin fish
Fish, 4 to 6 lbs.
halibut . .
Fish, small .
long,
thick
. 8 to 10 m.
12 to 15 "
12 to 15 "
20 to 30 "
10 "
15 "
15 "
20
30 "
3 hrs.
Itol^ "
2
40 to 60 m.
30 to 40 "■
30 "
30
15 to 20 "
15 "
Ihr.
20 to 30 m.
Boiling.
Eggs, coffee, clams, oysters 3 to
Rice, green corn, peas, tomatoes, asparagus, hard-boiled eggs
Potatoes, macaroni, squash, celery, spinach, sweetbreads . .
Young beets, carrots, turnips, onions, parsnips, cauliflower
Young cabbage, string beans, shell beans, oyster plant . . .
Winter vegetables, oatmeal, hominy and wheat, chickens and
Page 18 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chickens, which need to be thoroughly broiled but not burned or dried, require about twenty minutes. A safe way is to wrap them in buttered glazed paper ; cook the inner side first, and after the first searing keep them at a little distance from the fire.
Chops, bacon, birds, and dr}^ fish are also improved by broiling in the buttered paper. Take a large sheet of white letter paper, or two small sheets. Rub them well with softened butter. This keeps out the air. Season the chop or fish with salt and pepper, place it near the centre of the paper, and fold the edges of the paper over several times and pinch them together close to the meat. The paper will char a long time before blazing, if care be taken not to break through the paper and thus let in the air and let out all the fat. The meat will be basted with its own fat and juices. A longer time will be required for the broiling ; but when the paper is well browned, the chop will be done. It will be found juicy and delicious, — free from any smoky flavor.
Pan-hroiling is broiling in a hissing hot spider or frying-pan. Heat the pan to a blue heat. Rub it with a bit of the beef fat, just enough to keep the meat from sticking, but do not leave any fat in the pan. Sear the meat quickly on one side, then turn without cutting into the meat, and brown the other side before any juice escapes into the pan. Cook about four minutes, turning twice, and serve very hot with salt and butter. If the pan be hot enough and no fat used, this is not frying, it is broiling on hot iron; and the flavor is almost equal to broiling over the coals.
The Boston Cook Booh
Time Tables for Cooking.
Baking Bread, Cakes and Puddings.
Loaf bread . . . . 40 to 60 m.
Rolls, biscuit . . . 10 to 20
Graham gems ... 30 "
Gingerbread . . . . 20 to 30 "
Sponge cake . ... . 45 to 60 "
Plain ... 30 to 40
Fruit " . . . 2to 3hrs.
Cookies 10 to 15 m.
Bread pudding ... 1 hr.
Eice and Tapioca . . 1 "
Indian pudding . . . 2 to 3 "
Plum " ... 2 to 3 "
Custards 15 to 20 m.
Steamed brown-bread . 3 hrs.
Steamed puddings . . 1 to 3 "
Pie-crust about 30 m.
Potatoes 30 to 45
Baked beans ... 6 to 8 hrs.
Braised meat ... 3 to 4 "
Scalloped dishes . . 15 to 20 m.
Baking Meats,
Beef, sirloin, rare, per lb, Beef, sirloin, well done,
per lb
Beef, rolled rib or rump,
per lb
Beef, long or short fillet Mutton, rare, per lb. Mutton, well done,
per lb
Lamb, well done, per lb. Veal " Pork " " " Turkey, 10 lbs. wt. . Chickens, 3 to 4 lbs. wt. Goose, 8 lbs. . Tame duck . Game " Grouse . . . Pigeons . . Small birds . Venison, per lb. Fish, 6 to 8 lbs.
thin fish Fish, 4 to 6 lbs.
halibut . . Fish, small .
long,
thick
. 8 to 10 m.
12 to 15 "
12 to 15 " 20 to 30 " 10 "
15 "
15 "
30 "
3 hrs.
Itol^ "
40 to 60 m.
30 to 40 "■
30 "
15 to 20 "
15 "
Ihr.
20 to 30 m.
Boiling.
Eggs, coffee, clams, oysters 3 to
Rice, green corn, peas, tomatoes, asparagus, hard-boiled eggs Potatoes, macaroni, squash, celery, spinach, sweetbreads . . Young beets, carrots, turnips, onions, parsnips, cauliflower Young cabbage, string beans, shell beans, oyster plant . . . Winter vegetables, oatmeal, hominy and wheat, chickens and
Records on this page
Pan-Broiled Meat