In stewing juicy meats the outside should be hardened by browning (see page 46) in order to keep in the juices. The meat is then placed in a stewpan and a small quantity of hot water or stock poured round it. This is slowly warmed and then allowed to simmer slowly, and must on no account be allowed to boil. Stewing chiefly differs from boiling in the quantity of water used, and in the length of time of cooking. The juice that is drawn out of the meat is served in the gravy. Coarse pieces of meat may be made tender by careful and long stewing, but they should not be browned. If very tpugh, they may be dipped in vinegar to soften the fibre. Gristly pieces should be put on with cold water and simmered till tender, but not allowed to boil fast. Another and a good way of slewing is to put the stew in a stone jar with a closely fitting lid, or cover of greased paper. The jar is placed on the hob, or in a slow oven, or i:i a sauce pan with water kept boiling round it. general DIRECTIONS- FRYING. 43 Frying. Frying is cooking in hot fat. Tne ordinary bat wrong way of frying is to use a shallow frying pan and a small quantity of fat. This is extravagant and un- wholesome. Put into a stew-pan enough fat to cover the article to be cooked. Make the fat hot. It is at the proper heat when it is quite still and a slight vapour rises from it ; do not wait till it smokes, for then it will burn. The fat may also be tested by- putting into it a small piece of crumb of bread ; if it becomes quickly a golden colour, the fat is at the right heat. Prepare the pieces to be cooked by covering them with a coating of egg and bread crumbs, or flour and milk, or flour and water. This covering hardens with heat, and makes a case to hold m the juices and also prevents the fat getting in and making the meat greasy. Do not have the pieces thicker than about an inch, unless the materials have been previously cooked Put them into the hot fat, but not many at a time, as the fat would be too much cooled. When they become a golden colour remove them ; place them for a few seconds on kitchen paper near the fire to absorb the fat, and then serve.1 . . , A A Oil, butter, lard, and dripping, or clarified tat, are, used for frying. Oil and butter are very expensive, and should only be used in high class cookery ; laid is apt to make what is fried in it greasy ; dripping or clarified fat is the most suitable for use m an ordinary kitchen. . .. Dry Frying. — In dry frying a very small quantity of fat is used, and it is usually done in a fiying pan ; i A frying basket made of wire, and fitting the stew-pan is very convenient. The pieces arc laid in the basket and it is placed in the hot fat till they are cooked. 44 GENERAL DIRECTIONS— BAKING. the meat or vegetables should be frequently turned to prevent hardening. Bacon does not require fat at all as its own melting fat is sufficient. Chopped vege- tables, such as cabbages and potatoes mixed (the bubble without the squeak), are excellent food, with a nttle flnppmg, and may be done in a frying-pan. Cold pudding may be cut in slices and fried in this way. Baking.

AI-modernized reading of the original text

In stewing juicy meats the outside should be hardened by browning (see page 46) in order to keep in the juices. The meat is then placed in a stewpan and a small quantity of hot water or stock poured round it. This is slowly warmed and then allowed to simmer slowly, and must on no account be allowed to boil. Stewing chiefly differs from boiling in the quantity of water used, and in the length of time of cooking. The juice that is drawn out of the meat is served in the gravy. Coarse pieces of meat may be made tender by careful and long stewing, but they should not be browned. If very tough, they may be dipped in vinegar to soften the fibre. Gristly pieces should be put on with cold water and simmered till tender, but not allowed to boil fast. Another and a good way of slewing is to put the stew in a stone jar with a closely fitting lid, or cover of greased paper. The jar is placed on the hob, or in a slow oven, or in a sauce pan with water kept boiling round it. general DIRECTIONS- FRYING. 43 Frying. Frying is cooking in hot fat. The ordinary but wrong way of frying is to use a shallow frying pan and a small quantity of fat. This is extravagant and unwholesome. Put into a stew-pan enough fat to cover the article to be cooked. Make the fat hot. It is at the proper heat when it is quite still and a slight vapour rises from it ; do not wait till it smokes, for then it will burn. The fat may also be tested by putting into it a small piece of crumb of bread ; if it becomes quickly a golden colour, the fat is at the right heat. Prepare the pieces to be cooked by covering them with a coating of egg and bread crumbs, or flour and milk, or flour and water. This covering hardens with heat, and makes a case to hold in the juices and also prevents the fat getting in and making the meat greasy. Do not have the pieces thicker than about an inch, unless the materials have been previously cooked Put them into the hot fat, but not many at a time, as the fat would be too much cooled. When they become a golden colour remove them ; place them for a few seconds on kitchen paper near the fire to absorb the fat, and then serve.1 . . , A A Oil, butter, lard, and dripping, or clarified fat, are used for frying. Oil and butter are very expensive, and should only be used in high class cookery ; laid is apt to make what is fried in it greasy ; dripping or clarified fat is the most suitable for use m an ordinary kitchen. . .. Dry Frying. — In dry frying a very small quantity of fat is used, and it is usually done in a fiying pan ; i A frying basket made of wire, and fitting the stew-pan is very convenient. The pieces arc laid in the basket and it is placed in the hot fat till they are cooked. 44 GENERAL DIRECTIONS— BAKING. the meat or vegetables should be frequently turned to prevent hardening. Bacon does not require fat at all as its own melting fat is sufficient. Chopped vegetables, such as cabbages and potatoes mixed (the bubble without the squeak), are excellent food, with a little dripping, and may be done in a frying-pan. Cold pudding may be cut in slices and fried in this way. Baking.

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