You must always heat the fat again before frying a second batch of food. MEAT 25 Do not use a basket for frying food that is coated with batter, but put it into the fat in separate pieces. Lift each piece out, as it is cooked, with a fish slice or a flat wire whisk. Before dishing up the food you should drain it on soft paper. This takes away any extra fat that might make the food soft. TimMEs FOR DEEP FRYING | Fillets of fish (according to thickness) .. 6~- 8 mins. Whole Sole or Plaice ng ne ob se ee Fritters es Le WP ae -< AO Rissoles or Fish Cakes i a ci 8—- 5 5, Dry Frying This is the way to fry ham, bacon and sausages, which do not need any extra fat to fry them. You put the food into a fot dry pan and place it over a low burner until the heat extracts enough fat from the meat to do the cooking. Grilling Meat that is grilled is cooked by radiant heat. This way of cooking makes it more digestible than when it is fried. There are few dishes more appetising than a good grill, but it must be served straight from the griller to be really successful. To get good results when grilling meat you have only to follow these simple rules : 1. You should always have the grilling tin under the grill before lighting the gas. When you take it away, put another tin in its place to protect the enamel plate from the heat. 2. Light the gas and leave it full on till the grill gets red-hot. It is a good plan to put a kettle or saucepan on top of the grill because this helps to deflect the heat down on to the meat. 3. Brush the meat with butter or dripping, season it, and then put it on to the stand in the grilling tin. 4. Grill the meat quickly for about 2 minutes or until the surface is sealed. ‘Then turn the meat over and do the same again. Next turn down the gas a little and finish cooking one side, then turn the meat over and finish cooking the other side. TIMES Steak—well done = .. 15 minutes. underdone ey .. 7-10 minutes. Chops ‘eh Be as .. 15-20 minutes. Note.—Beef is generally served underdone and lamb and mutton well done. 26 MEAT Rechauffes (‘‘ Left Overs ”’) This way of preparing meat dishes will be a great help to you in varying the menus and keeping the butcher’s bills down. It is easy to make a success of using up the pieces that have been left over, if you follow certain simple rules. The recipes for - ‘* Left Overs ”’ given in this book are only meant for a foundation on which you can build any kind of dish you fancy. When making these dishes remember these few points : 1. Cooked meat needs reheating only—it must not be re- cooked. 2. A little extra something as flavouring must be added, because cooked meat has less flavour than raw meat. Ham, tongue, herbs, any good brand of sauce or anchovy essence all help to make up the lack of flavour. Another great help is to use good gravy. 3. Never mix raw and cooked foods together. Onions, mush- rooms, tomatoes, and so on must be cooked before they are added to the cooked food. 4. When making croquettes, rissoles, and dishes of that kind, the mixture should be of a soft creamy consistency when it is hot. Roasting In roasting you must have the oven hot enough to seal the surface of the meat and keep the juice in. A badly roasted joint is usually due to one of two things, either the oven was not hot enough before you put the meat in, so that it was not properly sealed, and turned out tough and dry, or else you set the dial too high, making the oven too hot so that the outside of the joint was over-cooked and hardened, and the heat could not get at the centre of the meat to cook it properly. SETTINGS AND TIMES FOR ROASTING Dial Setting Number 6. Shelf Number 4. ✪ Croquettes

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You must always heat the fat again before frying a second batch of food. Do not use a basket for frying food that is coated with batter, but put it into the fat in separate pieces. Lift each piece out, as it is cooked, with a fish slice or a flat wire whisk. Before dishing up the food you should drain it on soft paper. This takes away any extra fat that might make the food soft. Times for Deep Frying | Fillets of fish (according to thickness) .. 6~- 8 mins. Whole Sole or Plaice ng ne ob se ee Fritters es Le WP ae -< AO Rissoles or Fish Cakes i a ci 8—- 5 5, Dry Frying This is the way to fry ham, bacon and sausages, which do not need any extra fat to fry them. You put the food into a fot dry pan and place it over a low burner until the heat extracts enough fat from the meat to do the cooking. Grilling Meat that is grilled is cooked by radiant heat. This way of cooking makes it more digestible than when it is fried. There are few dishes more appetising than a good grill, but it must be served straight from the griller to be really successful. To get good results when grilling meat you have only to follow these simple rules : 1. You should always have the grilling tin under the grill before lighting the gas. When you take it away, put another tin in its place to protect the enamel plate from the heat. 2. Light the gas and leave it full on till the grill gets red-hot. It is a good plan to put a kettle or saucepan on top of the grill because this helps to deflect the heat down on to the meat. 3. Brush the meat with butter or dripping, season it, and then put it on to the stand in the grilling tin. 4. Grill the meat quickly for about 2 minutes or until the surface is sealed. ‘Then turn the meat over and do the same again. Next turn down the gas a little and finish cooking one side, then turn the meat over and finish cooking the other side. TIMES Steak—well done = .. 15 minutes. underdone ey .. 7-10 minutes. Chops ‘eh Be as .. 15-20 minutes. Note.—Beef is generally served underdone and lamb and mutton well done. Rechauffes (‘‘ Left Overs ”’) This way of preparing meat dishes will be a great help to you in varying the menus and keeping the butcher’s bills down. It is easy to make a success of using up the pieces that have been left over, if you follow certain simple rules. The recipes for - ‘* Left Overs ”’ given in this book are only meant for a foundation on which you can build any kind of dish you fancy. When making these dishes remember these few points : 1. Cooked meat needs reheating only—it must not be recooked. 2. A little extra something as flavouring must be added, because cooked meat has less flavour than raw meat. Ham, tongue, herbs, any good brand of sauce or anchovy essence all help to make up the lack of flavour. Another great help is to use good gravy. 3. Never mix raw and cooked foods together. Onions, mushrooms, tomatoes, and so on must be cooked before they are added to the cooked food. 4. When making croquettes, rissoles, and dishes of that kind, the mixture should be of a soft creamy consistency when it is hot. Roasting In roasting you must have the oven hot enough to seal the surface of the meat and keep the juice in. A badly roasted joint is usually due to one of two things, either the oven was not hot enough before you put the meat in, so that it was not properly sealed, and turned out tough and dry, or else you set the dial too high, making the oven too hot so that the outside of the joint was over-cooked and hardened, and the heat could not get at the centre of the meat to cook it properly. SETTINGS AND TIMES FOR ROASTING Dial Setting Number 6. Shelf Number 4.

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