EEDS UNIVERSITY LIBRARY pecial Collections ookery Bateman 30106023983942 GENERAL RULES FOR COOKING MEAT 11 could not be made tender by other means. Shin of beef or ox cheek would be comparatively flavour- less if roasted, fried, or baked ; they would, in consequence of the gelatine they contain, become tough and horny. Stewed with vegetables they can be made deliciously tender. Take care .to stew meat until tender, but no longer. Guard against letting it go to rags. There is no reason why it should do this, for when tender the stew can be removed from the fire and re-heated when required, and it will be even better than when just prepared. Tough pieces of meat more quickly become tender if dipped in vinegar before they are stewed ; the acid causes the fibre of the meat to soften more readily. A brown jar, which can stand by the side of the fire or in the oven, is ex- cellent for stewing in. JOINTS OF MEAT PLAINLY D-RESSED BEEF — Sirloin and Ribs are always roasted or baked. Serve Yorkshire pudding with them, or suet dumplings, also pota- toes, or any green vegetable. Rump of Beef This can be roasted or baked. Serve York- shire pudding or dumplings. ^ Buttock and Mouse-Buttock These can also be roasted or baked, and served with Yorkshire pudding and suet dumplings ; or B 12 COOKERY FOR SMALL INCOMES these joints may be salted and boiled, and be served with yeast, suet, or baking-powder dump- lings, and carrots, turnips, and parsnips cooked with the meat. Brisket, Shin Clod, and Shoulder These are best stewed, or may be used in the pot-au-feu. Aitch-bone, Thick and Thin Flank These are generally salted and boiled. Serve with carrots, turnips, and parsnips, and suet, yeast, or baking-powder dumplings. Haricot beans are very good with roasted or boiled meat. When used with boiled meat, cook them with the meat, putting them on before the meat, as they take longer. MUTTON — Shoulder, Haunch, Loin, Chine, and Best End of Neck All these are roasted and baked. Any green vegetables and potatoes may be used with them. Haricot beans are very good ; so, also, are rice and macaroni. Leg of Mutton This may be roasted or boiled. When boiled, cook, if possible, carrots, turnips, and parsnips with it, or haricot beans. Scrag End of the Neck This is boiled, and requires long and gentle cooking to make it tender. Serve with vegetables mentioned for leg of mutton. Caper or gherkin sauce is used with boiled mutton. JOINTS OF MEAT PLAINLY DRESSED 13 Bacon and Hams Put bacon into cold or lukewarm water, and simmer until cooked ; allow about twenty-five minutes to the pound. A ham should also be put into cold or lukewarm water, and simmered, allow- ing twenty-five minutes to the pound, as a general rule. Let it get cold in the liquid. The skin of bacon and hams should be removed when they are cooked. They should be covered with raspings. Spare Rib, Fore Loin, Hind Loin, and Leg of Pork These must be roasted or baked ; score the skin with a knife, and cook them according to the directions given for roasting and baking meat. Pork takes longer to cook than ordinary meats, and it must be well cooked. The leg may be stuffed with sage and onion stuffing. Serve apple sauce with roast pork. Hand of Pork This should be salted and boiled. (See direc- tions for cooking bacon and hams. ) Cook carrots, turnips, and parsnips, and a peas pudding with it.

AI-modernized reading of the original text

EEDS UNIVERSITY LIBRARY pecial Collections ookery Bateman 30106023983942 GENERAL RULES FOR COOKING MEAT could not be made tender by other means. Shin of beef or ox cheek would be comparatively flavourless if roasted, fried, or baked ; they would, in consequence of the gelatine they contain, become tough and horny. Stewed with vegetables they can be made deliciously tender. Take care .to stew meat until tender, but no longer. Guard against letting it go to rags. There is no reason why it should do this, for when tender the stew can be removed from the fire and re-heated when required, and it will be even better than when just prepared. Tough pieces of meat more quickly become tender if dipped in vinegar before they are stewed ; the acid causes the fibre of the meat to soften more readily. A brown jar, which can stand by the side of the fire or in the oven, is excellent for stewing in. JOINTS OF MEAT PLAINLY DRESSED BEEF — Sirloin and Ribs are always roasted or baked. Serve Yorkshire pudding with them, or suet dumplings, also potatoes, or any green vegetable. Rump of Beef This can be roasted or baked. Serve Yorkshire pudding or dumplings. ^ Buttock and Mouse-Buttock These can also be roasted or baked, and served with Yorkshire pudding and suet dumplings ; or B these joints may be salted and boiled, and be served with yeast, suet, or baking-powder dumplings, and carrots, turnips, and parsnips cooked with the meat. Brisket, Shin Clod, and Shoulder These are best stewed, or may be used in the pot-au-feu. Aitch-bone, Thick and Thin Flank These are generally salted and boiled. Serve with carrots, turnips, and parsnips, and suet, yeast, or baking-powder dumplings. Haricot beans are very good with roasted or boiled meat. When used with boiled meat, cook them with the meat, putting them on before the meat, as they take longer. MUTTON — Shoulder, Haunch, Loin, Chine, and Best End of Neck All these are roasted and baked. Any green vegetables and potatoes may be used with them. Haricot beans are very good ; so, also, are rice and macaroni. Leg of Mutton This may be roasted or boiled. When boiled, cook, if possible, carrots, turnips, and parsnips with it, or haricot beans. Scrag End of the Neck This is boiled, and requires long and gentle cooking to make it tender. Serve with vegetables mentioned for leg of mutton. Caper or gherkin sauce is used with boiled mutton. JOINTS OF MEAT PLAINLY DRESSED 13 Bacon and Hams Put bacon into cold or lukewarm water, and simmer until cooked ; allow about twenty-five minutes to the pound. A ham should also be put into cold or lukewarm water, and simmered, allowing twenty-five minutes to the pound, as a general rule. Let it get cold in the liquid. The skin of bacon and hams should be removed when they are cooked. They should be covered with raspings. Spare Rib, Fore Loin, Hind Loin, and Leg of Pork These must be roasted or baked ; score the skin with a knife, and cook them according to the directions given for roasting and baking meat. Pork takes longer to cook than ordinary meats, and it must be well cooked. The leg may be stuffed with sage and onion stuffing. Serve apple sauce with roast pork. Hand of Pork This should be salted and boiled. (See directions for cooking bacon and hams. ) Cook carrots, turnips, and parsnips, and a peas pudding with it.

Cookery for busy lives and small incomes