Wipe the meat, cut off any superfluous fat, and weigh
the joint. Put the meat into a stew-pan of boiling water
sufficient to cover it, season with salt, and let boil fast for
five minutes to harden the outside. Remove the scum,
add some vegetables, such as carrots, turnips, and onions✪ Boiled Beef or Mutton,
and let simmer gently until tender. Average time allowed
for cooking is twenty minutes to the pound and twenty
minutes over.
Salted or pickled meat should be placed in cold or
tepid water, and must be brought slowly to the boil.
Boiled beef is served with a garnishing of cooked carrots
and turnips and small suet dumplings. Boiled mutton
is garnished with vegetables, i.e., carrots, turnips, and
onions, and is served with caper sauce. (See sauces.)
2 6 THE EXHIBITION COOKERY BOOK.
42. BOILED RABBIT✪ Boiled Rabbit.
Proceed as directed in the foregoing recipe. Boil the
rabbit for about three-quarters of an hour, or if large allow
one hour to one hour and a quarter and serve with onion
sauce. (See sauces).
43. BOILED FOWL.
Pick, draw, singe, and truss a fowl for boiling, put it in
a saucepan of boiling water, slightly salted ; add a carrot,
a turnip, and an onion stuck with a clove✪ Boiled Fowl ; simmer till
tender, and skim frequently. A large fowl will take about
one hour and a quarter, while a small fowl will take from
three-quarters to one hour. When done take out the fowl,
drain it, and put it on a hot dish. Have ready some
white sauce or egg sauce (see sauces), completely cover
the fowl with same, and serve hot.
44. STEWING.
This is cooking meat and vegetables in a small quantity
of liquor below boiling point. Many pieces of meat that
would otherwise be hard and indigestible can be rendered
tender and nutritious by this process. It is especially
suited for the cheaper parts of meat. When meat is very
tough, a little vinegar should be poured over it before it is
cooked ; the acifl will help to soften the fibres of the meat.
Stewing requires more time than the other modes of
cooking.
45. GRILLED OR BROILED MEAT.
This is cooking small pieces of meat, such as steak,
cutlets, chops, kidneys, etc., on a gridiron, in front of or
THE EXHIBITION f:00IO3RY BOOK.
/
over a clear fire. Like I'oasting, this process, requires that
the meat should be kept close to the fire during the first
stage of cooking, in order to harden the outside of the
meat, so as to prevent the juices from escaping. The
gridiron must be kept very clean, and should be well
greased with fat, dripping, or butter before the meat to
be grilled is placed on or between it. The time required
is from 8 to 12 minutes, according to the thickness of the
meat and according to the taste of the person for whom
it is intended. Care should be taken not to pierce the
meat with a skewer or fork when turning the meat, as
this would allow the juices to escape. When the meat
is cooked place it on a hot dish, sprinkle with salt and
pepper, and put a little fresh butter on top. Garnish with
parsley or watercress, and serve.
46. HASHED BEEF.
About 1 lb. cold roast beef
1 oz. butter
Salt and pepper
I small onion
i pint brown sauce
Chopped parsley
Page 10 · 4 recipe records on this page
Presented as published in 1900. 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
Wipe the meat, cut off any superfluous fat, and weigh the joint. Put the meat into a stew-pan of boiling water sufficient to cover it, season with salt, and let boil fast for five minutes to harden the outside. Remove the scum, add some vegetables, such as carrots, turnips, and onions, and let simmer gently until tender. Average time allowed for cooking is twenty minutes to the pound and twenty minutes over.
Salted or pickled meat should be placed in cold or tepid water, and must be brought slowly to the boil. Boiled beef is served with a garnishing of cooked carrots and turnips and small suet dumplings. Boiled mutton is garnished with vegetables, i.e., carrots, turnips, and onions, and is served with caper sauce. (See sauces.)
42. BOILED RABBIT.
Proceed as directed in the foregoing recipe. Boil the rabbit for about three-quarters of an hour, or if large allow one hour to one hour and a quarter and serve with onion sauce. (See sauces).
43. BOILED FOWL.
Pick, draw, singe, and truss a fowl for boiling, put it in a saucepan of boiling water, slightly salted ; add a carrot, a turnip, and an onion stuck with a clove ; simmer till tender, and skim frequently. A large fowl will take about one hour and a quarter, while a small fowl will take from three-quarters to one hour. When done take out the fowl, drain it, and put it on a hot dish. Have ready some white sauce or egg sauce (see sauces), completely cover the fowl with same, and serve hot.
44. STEWING.
This is cooking meat and vegetables in a small quantity of liquor below boiling point. Many pieces of meat that would otherwise be hard and indigestible can be rendered tender and nutritious by this process. It is especially suited for the cheaper parts of meat. When meat is very tough, a little vinegar should be poured over it before it is cooked ; the acid will help to soften the fibres of the meat. Stewing requires more time than the other modes of cooking.
45. GRILLED OR BROILED MEAT.
This is cooking small pieces of meat, such as steak, cutlets, chops, kidneys, etc., on a gridiron, in front of or [illustration: THE EXHIBITION COOKERY BOOK]
/
over a clear fire. Like Roasting, this process requires that the meat should be kept close to the fire during the first stage of cooking, in order to harden the outside of the meat, so as to prevent the juices from escaping. The gridiron must be kept very clean, and should be well greased with fat, dripping, or butter before the meat to be grilled is placed on or between it. The time required is from 8 to 12 minutes, according to the thickness of the meat and according to the taste of the person for whom it is intended. Care should be taken not to pierce the meat with a skewer or fork when turning the meat, as this would allow the juices to escape. When the meat is cooked place it on a hot dish, sprinkle with salt and pepper, and put a little fresh butter on top. Garnish with parsley or watercress, and serve.
46. HASHED BEEF.
About 1 lb. cold roast beef 1 oz. butter Salt and pepper
I small onion i pint brown sauce Chopped parsley
Records on this page
Hhashed BeefBoiled Beef or MuttonBoiled RabbitBoiled Fowl