basting, will be found sufficient when the process is conducted in the
usual manner ; but by the sloiv method , as we shall designate it, almost
double the time will be required. Pork, veal, and lamb, should
always be well roasted; but many eaters prefer mutton and beef
rather under-dressed, though some persons have a strong objection to
the sight even of any meat that is not thoroughly cooked.
Joints which are thin in proportion to their weight, require less of
the fire than thick and solid ones, llibs of beef, for example, will be
sooner ready to serve than an equal weight of the rump, round, or
sirloin ; and the neck or shoulder of mutton, or spare rib of pork,
than the leg.
When to preserve the succulence of the meat is more an object
than to economise fuel, beef and mutton should be laid at twice the
usual distance from the fire, after the surface has been thoroughly
heated, as directed by Liebeg, and allowed to remain so until they
are perfectly heated through ; the roasting, so managed, will of course
be slow; and from three hours and a half to four hours will be
necessary to cook by this method a leg of mutton of ordinary size,
for which two hours would amply suffice in a common way ; but the
flesh will be remarkably tender, and the flow of gravy from it most
abundant. It should not be drawn near the fire until within the last
half or three quarters of an hour, and should then be placed only so
close as to brown it properly. No kind of roast indeed should at any
time be allowed to take colour too quickly; it should be heated gra-
dually, and kept at least at a moderate distance from the fire until it
is nearly done, or the outside will be dry and hard, if not burned
while the inside will be only half cooked.
STEAMING.
The application of steam to culinary pur
poses is becoming very general in our kitch-
ens at the present day, especially in those
of large establishments, many of which are
furnished with apparatus for its use, so
admirably constructed and so complete, that
the process may be conducted on an exten-
sive scale with very slight trouble to the
cook; and with the further advantage of
being at a distance from the fire , the steam
being conveyed by pipes to the vessels intended to receive it. Fish,
butcher’s meat, poultry, vegetables, puddings, maccaroni, and rice,
are all subjected to its action, instead of being immersed in water, as
in simple boiling : and the result is to many persons perfectly satis-
factory ; though, as there is a difference of opinion amongst first-rate
cooks, with regard to the comparative merits of the two modes of
dressing meat and fish , a trial should be given to the steaming on a
small scale, before any great expenses are incurred for it, which may
Saucepan with Steamer.
CHAP. IX.]
BOILING, ROASTING, ETC.
173
Page 172
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
basting, will be found sufficient when the process is conducted in the usual manner ; but by the sloiv method , as we shall designate it, almost double the time will be required. Pork, veal, and lamb, should always be well roasted; but many eaters prefer mutton and beef rather under-dressed, though some persons have a strong objection to the sight even of any meat that is not thoroughly cooked.
Joints which are thin in proportion to their weight, require less of the fire than thick and solid ones, llibs of beef, for example, will be sooner ready to serve than an equal weight of the rump, round, or sirloin ; and the neck or shoulder of mutton, or spare rib of pork, than the leg.
When to preserve the succulence of the meat is more an object than to economise fuel, beef and mutton should be laid at twice the usual distance from the fire, after the surface has been thoroughly heated, as directed by Liebeg, and allowed to remain so until they are perfectly heated through ; the roasting, so managed, will of course be slow; and from three hours and a half to four hours will be necessary to cook by this method a leg of mutton of ordinary size, for which two hours would amply suffice in a common way ; but the flesh will be remarkably tender, and the flow of gravy from it most abundant. It should not be drawn near the fire until within the last half or three quarters of an hour, and should then be placed only so close as to brown it properly. No kind of roast indeed should at any time be allowed to take colour too quickly; it should be heated gradually, and kept at least at a moderate distance from the fire until it is nearly done, or the outside will be dry and hard, if not burned while the inside will be only half cooked.
STEAMING.
The application of steam to culinary pur poses is becoming very general in our kitchens at the present day, especially in those of large establishments, many of which are furnished with apparatus for its use, so admirably constructed and so complete, that the process may be conducted on an extensive scale with very slight trouble to the cook; and with the further advantage of being at a distance from the fire , the steam being conveyed by pipes to the vessels intended to receive it. Fish, butcher’s meat, poultry, vegetables, puddings, maccaroni, and rice, are all subjected to its action, instead of being immersed in water, as in simple boiling : and the result is to many persons perfectly satisfactory ; though, as there is a difference of opinion amongst first-rate cooks, with regard to the comparative merits of the two modes of dressing meat and fish , a trial should be given to the steaming on a small scale, before any great expenses are incurred for it, which may
Saucepan with Steamer.