Baste the meat every 8 or 10 minutes and be care- ful that the roasting jack is not allowed to run down and so stop the constant turning of the meat. When roasting is done in a Dutch oven, the meat must be turned by hand from time to time. 1 2 PRACTICAL COOKERY. BAKING. The time for baking meat is calculated in the same way as for roasting. Put the joint first into a hot oven, afterwards cook at a lower temperature till cooked through. Just at the last the heat should be increased that the surface may become crisp. Baked meat re- quires the same careful basting as roast. BOILING. In boiling meat the same rules must be followed as to time and weight as for roasting. Put fresh meat in boiling salted water, just sufficient to cover it ; bring quickly to the boil. Boil for five minutes, then reduce the heat to simmering, i.e., about 180° Fah., for the remainder of the time. Skim well. Salt meat must be put into lukewarm water, or if extremely salt it may be put into cold, and the water may be changed. Calculate the time of cooking from when the water begins to boil. Salt meat requires rather longer cooking than the same meat would do if unsalted. Meat that has been dried as well as salted should always be put into cold water, brought slowly to boiling point, and kept carefully skimmed. Ham, corned beef, or any meats intended to be served cold, are best if allowed to remain in the water till cold. STEWING. The most important point in connection with stewing meat is the temperature. This should never be more BROILING— FRYING. 3 than 170° Pah., and should only reach this point in very rare cases \ i.e., when the meat to be stewed is a com- paratively thick and solid piece. The centre of the meat must be brought up to 144° Fah. ; it therefore follows that the smaller the pieces the lower the temperature required. The “ simmering ” of a large joint of “ boiled ” meat may be 180° Fah., but the “simmering” of a stew should rarely be more than 155°. The time required for stewing depends chiefly on the quality of the meat, and varies from 2 to 4 or 5 hours. In every case the pan must be covered with a closely-fitting lid. BROILING. Have ready a clear, bright fire, the gridiron hot and well greased. If a gas griller is used, light the gas and get the ironwork very hot before beginning to cook. Harden the outside of the meat or fish as quickly as possible, so as to keep in all the juices. Hold one side towards the heat for 2 minutes, turn and cook the other side for 2 minutes. After this turn every minute till the cooking is completed. Broiled meat or fish should be served immediately it is cooked, and special care should be taken to have all dishes, plates, etc., very hot. When poultry or fish is split and laid open for broiling, the cut side must be first turned to the fire. Meat for broiling should be from 1 to 1| inches thick, and, if the fire is suitable, will take from 5 to 12 minutes. It is an improvement to brush over the surface with butter when broiling meat. 4 PRACTICAL COOKERY. FRYING. Food must be prepared for frying by drying the surface as much as possible, and, in some cases, by also covering with a complete coating of egg or batter.

AI-modernized reading of the original text

Baste the meat every 8 or 10 minutes and be careful that the roasting jack is not allowed to run down and so stop the constant turning of the meat. When roasting is done in a Dutch oven, the meat must be turned by hand from time to time. BAKING. The time for baking meat is calculated in the same way as for roasting. Put the joint first into a hot oven, afterwards cook at a lower temperature till cooked through. Just at the last the heat should be increased that the surface may become crisp. Baked meat requires the same careful basting as roast. BOILING. In boiling meat the same rules must be followed as to time and weight as for roasting. Put fresh meat in boiling salted water, just sufficient to cover it ; bring quickly to the boil. Boil for five minutes, then reduce the heat to simmering, i.e., about 180° Fah., for the remainder of the time. Skim well. Salt meat must be put into lukewarm water, or if extremely salt it may be put into cold, and the water may be changed. Calculate the time of cooking from when the water begins to boil. Salt meat requires rather longer cooking than the same meat would do if unsalted. Meat that has been dried as well as salted should always be put into cold water, brought slowly to boiling point, and kept carefully skimmed. Ham, corned beef, or any meats intended to be served cold, are best if allowed to remain in the water till cold. STEWING. The most important point in connection with stewing meat is the temperature. This should never be more BROILING— FRYING. than 170° Pah., and should only reach this point in very rare cases \ i.e., when the meat to be stewed is a comparatively thick and solid piece. The centre of the meat must be brought up to 144° Fah. ; it therefore follows that the smaller the pieces the lower the temperature required. The “ simmering ” of a large joint of “ boiled ” meat may be 180° Fah., but the “simmering” of a stew should rarely be more than 155°. The time required for stewing depends chiefly on the quality of the meat, and varies from 2 to 4 or 5 hours. In every case the pan must be covered with a closely-fitting lid. BROILING. Have ready a clear, bright fire, the gridiron hot and well greased. If a gas griller is used, light the gas and get the ironwork very hot before beginning to cook. Harden the outside of the meat or fish as quickly as possible, so as to keep in all the juices. Hold one side towards the heat for 2 minutes, turn and cook the other side for 2 minutes. After this turn every minute till the cooking is completed. Broiled meat or fish should be served immediately it is cooked, and special care should be taken to have all dishes, plates, etc., very hot. When poultry or fish is split and laid open for broiling, the cut side must be first turned to the fire. Meat for broiling should be from 1 to 1| inches thick, and, if the fire is suitable, will take from 5 to 12 minutes. It is an improvement to brush over the surface with butter when broiling meat. FRYING. Food must be prepared for frying by drying the surface as much as possible, and, in some cases, by also covering with a complete coating of egg or batter.

Liverpool School of Cookery recipe book