However meat is cooked, this crust must form on the outside. To
produce this result, it must be exposed at first to a great heat, but
cooked more slowly toward the last.
Meat cooked rapidly will be hard all the way through.
To roast^ your oven should be very hot at first, then slow and
steady.
To boil, the water must be boiling at first, then simmer gently.
To fry, the smoke must rise from the centre of the pan, to show
it is hot enouofh.
To broil, the fire must be so hot that the outside of your meat is
seared at once.
The meats upon which we mostly depend are beef from the ox
and cow, mutton and lamb from the sheep, pork from the pig, and
veal from the calf.
Ox beef is much nicer than cow beef, and you can know it by the
color, which is a dark red, well mingled with fat, of a rich white
shade, and a fine grain.
Cow beef is paler, and much firmer.
Lamb is more delicate than mutton.
9
66 LESSOJV FOURTH.
Pork and veal are not considered so healthful as beef or lamb,
though both make delicious dishes.
The fat in beef is very valuable in cooking, but the fat of lamb
or mutton should not be mingled with other dishes on account of its
strong flavor.
From pork we get our best lard, and salt pork is excellent for
seasoning other meats, and makes a nice dish fried in thin stripes.
To cook salt meats which have been prepared for winter use, or
to be used on long sea voyages, place them in cold water first, to draw
out the salt, and then allow them slowly to come to a boil.
Ham is much nicer if the skin is removed before boiling, as it
has a strong, smoky taste.
Many of these things you can only learn by experience.
After this lesson, if you give good attention, you will know
how to cook any ordinary roast, to broil or fry a steak, or cook a
piece of corned beef.
After your chart lesson you will better understand how to buy
meat to advantage.
When you have learned all these things, and have seen how much
better it is to make proper use of your material, if you try your skill
at home, nothing would be more gratifying to me than to know you
are profiting by my teaching.
CHART LESSON.
In this chart lesson I take the ox, which- is the most imoortant
animal.
The skin is made into leather, the hair is used to strengthen mor-
tar, and the horns and hoofs are made into handles for knives and
forks.
The tongue is cooked, and the tail makes excellent soup.
When the animal is brought to market it is cut into quarters,
called the fore-quarters and the hind-quarters.
In the hind-quarters there is a large bone called the whirl-bone,
by which the butchers twist the leg, and straighten it out as you see
it hung in the market by the shank. At the other end of this piece
of meat the porter-house steak begins, and the rib, or prime roast,
is found in the fore-quarter where it joins the hind-quarter.
LESSON FOURTH. 67
While feeding or walking the ox constantly moves its head and
legs, so that in these parts the blood runs more actively, and the
circulation makes the flesh firmer and the muscles stronger. These
parts are therefore totigher, but really contain the most nourish-
ment.
Where the body is at rest the meat is more tender.
The best sirloin steaks are near the porter-house, and are more
economical. The sirloin is also very nice for roasting. ✪ Roast of Beef
Page 15 · 1 recipe record on this page
Presented as published in 1885. 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
However meat is cooked, this crust must form on the outside. To produce this result, it must be exposed at first to a great heat, but cooked more slowly toward the last.
Meat cooked rapidly will be hard all the way through.
To roast^ your oven should be very hot at first, then slow and steady.
To boil, the water must be boiling at first, then simmer gently.
To fry, the smoke must rise from the centre of the pan, to show it is hot enough.
To broil, the fire must be so hot that the outside of your meat is seared at once.
The meats upon which we mostly depend are beef from the ox and cow, mutton and lamb from the sheep, pork from the pig, and veal from the calf.
Ox beef is much nicer than cow beef, and you can know it by the color, which is a dark red, well mingled with fat, of a rich white shade, and a fine grain.
Cow beef is paler, and much firmer.
Lamb is more delicate than mutton.
66 LESSOJV FOURTH.
Pork and veal are not considered so healthful as beef or lamb, though both make delicious dishes.
The fat in beef is very valuable in cooking, but the fat of lamb or mutton should not be mingled with other dishes on account of its strong flavor.
From pork we get our best lard, and salt pork is excellent for seasoning other meats, and makes a nice dish fried in thin stripes.
To cook salt meats which have been prepared for winter use, or to be used on long sea voyages, place them in cold water first, to draw out the salt, and then allow them slowly to come to a boil.
Ham is much nicer if the skin is removed before boiling, as it has a strong, smoky taste.
Many of these things you can only learn by experience.
After this lesson, if you give good attention, you will know how to cook any ordinary roast, to broil or fry a steak, or cook a piece of corned beef.
After your chart lesson you will better understand how to buy meat to advantage.
When you have learned all these things, and have seen how much better it is to make proper use of your material, if you try your skill at home, nothing would be more gratifying to me than to know you are profiting by my teaching.
CHART LESSON.
In this chart lesson I take the ox, which is the most important animal.
The skin is made into leather, the hair is used to strengthen mortar, and the horns and hoofs are made into handles for knives and forks.
The tongue is cooked, and the tail makes excellent soup.
When the animal is brought to market it is cut into quarters, called the fore-quarters and the hind-quarters.
In the hind-quarters there is a large bone called the whirl-bone, by which the butchers twist the leg, and straighten it out as you see it hung in the market by the shank. At the other end of this piece of meat the porter-house steak begins, and the rib, or prime roast, is found in the fore-quarter where it joins the hind-quarter.
LESSON FOURTH. 67
While feeding or walking the ox constantly moves its head and legs, so that in these parts the blood runs more actively, and the circulation makes the flesh firmer and the muscles stronger. These parts are therefore tougher, but really contain the most nourishment.
Where the body is at rest the meat is more tender. The best sirloin steaks are near the porter-house, and are more economical. The sirloin is also very nice for roasting.
Records on this page
Roast of Beef