COOKING MEAT. BOILING AND FRYING FISH PASTRY MAKING. CAKE MAKING. 272 HINTS ON COOKING MEAT. Boasting Meat. Beef, mutton, pork and lamb are our most common meats. Beef and mutton are considered the most nutritious, and the same rules for roasting may apply to both ; quarter of an hour for every lb. and quarter of an hour over, or two minutes to every lb. if “ well done’’ meat is preferred. It is important that the meat should be kept well basted, and particularly so during the first half hour. Gravy. The gravy is made by pouring off most of the fat from the pan, adding hot water, a little salt, a little flour for thickening, a few drops of browning, if necessary ; and, needless to say, the gravy is much improved if some stock is added instead of water. Boiling Meat. The time for boiling meat is much the same as for roasting. Plunge the meat into boiling water, bring to boiling point again, then allow to boil very gently, for in this way the juices are kept in the meat. Stewing. Stewing is considered an economical way of cooking, and it leaves the meat very digestible ; but it is well to remember that the meat should never be allowed to do more than simmer. 273 Roast Pork. Before roasting a leg of pork the skin should be scored across in narrow strips about quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill with sage and onion seasoning. Brush the joint over with a little salad oil (this makes the crackling crisper and a better colour), roast with a clear fire, allowing 20 minutes for every lb. and 20 minutes over, as pork requires to be well cooked ; serve with gravy and also with a tureen of apple sauce, as this tends to reduce the richness of pork. Boiled Pork. A boiled leg of pork should have been in pickle for about a week before using. An economical joint of meat for boiling is part of the round ; this is sometimes salted, which makes it a change, but certainly not so nutritious. To make a Pickle. 1 gallon of water, 2 ozs. of salt, 8 ozs. of coarse brown sugar, and 1 oz. of powdered saltpetre. Put all the ingredients into a saucepan and boil for half an hour, clear off the scum as it rises, and when done let it get quite cool. Pour this over the meat, which it must well cover, and in about ten days a piece of beef of moderate size should be ready for cooking 274 ¥eal. Veal is considered best from May till September, although it can be got all the year round. Veal should not be kept long before using, and should always be thoroughly cooked. When selecting in the shop, the whiteness of the veal is considered a sign of good quality. It is usually served with ham, bacon, or pork, and generally melted butter is used instead of gravy. The loin, fillet, and breast are best for roasting ; the two former are generally stuffed with forcemeat, and are greatly improved by this method.

AI-modernized reading of the original text

COOKING MEAT. BOILING AND FRYING FISH PASTRY MAKING. CAKE MAKING. HINTS ON COOKING MEAT. Boasting Meat. Beef, mutton, pork and lamb are our most common meats. Beef and mutton are considered the most nutritious, and the same rules for roasting may apply to both ; quarter of an hour for every lb. and quarter of an hour over, or two minutes to every lb. if “ well done’’ meat is preferred. It is important that the meat should be kept well basted, and particularly so during the first half hour. Gravy. The gravy is made by pouring off most of the fat from the pan, adding hot water, a little salt, a little flour for thickening, a few drops of browning, if necessary ; and, needless to say, the gravy is much improved if some stock is added instead of water. Boiling Meat. The time for boiling meat is much the same as for roasting. Plunge the meat into boiling water, bring to boiling point again, then allow to boil very gently, for in this way the juices are kept in the meat. Stewing. Stewing is considered an economical way of cooking, and it leaves the meat very digestible ; but it is well to remember that the meat should never be allowed to do more than simmer. Roast Pork. Before roasting a leg of pork the skin should be scored across in narrow strips about quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill with sage and onion seasoning. Brush the joint over with a little salad oil (this makes the crackling crisper and a better colour), roast with a clear fire, allowing 20 minutes for every lb. and 20 minutes over, as pork requires to be well cooked ; serve with gravy and also with a tureen of apple sauce, as this tends to reduce the richness of pork. Boiled Pork. A boiled leg of pork should have been in pickle for about a week before using. An economical joint of meat for boiling is part of the round ; this is sometimes salted, which makes it a change, but certainly not so nutritious. To make a Pickle. 1 gallon of water, 2 ozs. of salt, 8 ozs. of coarse brown sugar, and 1 oz. of powdered saltpetre. Put all the ingredients into a saucepan and boil for half an hour, clear off the scum as it rises, and when done let it get quite cool. Pour this over the meat, which it must well cover, and in about ten days a piece of beef of moderate size should be ready for cooking ¥eal. Veal is considered best from May till September, although it can be got all the year round. Veal should not be kept long before using, and should always be thoroughly cooked. When selecting in the shop, the whiteness of the veal is considered a sign of good quality. It is usually served with ham, bacon, or pork, and generally melted butter is used instead of gravy. The loin, fillet, and breast are best for roasting ; the two former are generally stuffed with forcemeat, and are greatly improved by this method.

Evans' recipe cookery book