The rti7np is used for corning, and the round✪ Roast of Beef for steaks, and
especially for beef-tea, as it is very juicy.
The thin flank can be used to make a very nice dish called
" Mock Duck."
The thick flank is often corned.
The chuck is tough but very nutritious.
As only one-sixth of the ox is tender, we must learn to cook the
rest in a way to make it so also.
QUESTIONS ON MEATS.
Q. How should yoit prepare meat for cooking ?
A. Scrape and trim your piece of meat,
Then with wet cloth wipe it neat ;
When it is cut but slightly wet it,
Nor in a bowl of water set it. '
Q. What are the ordinary ways of cooking ?
A. Roast, boil, fry, and broil.
Q. How can you sInU the jttices in f
A. A crust must form on the outside.
And close within the juices hide ;
Unless at first great heat you try,
The juice will go, and leave it dry.
Q . How do you boil ?
A. Be sure the water is boiling hot
Before you plunge the meat in the pot ;
And for ten minutes keep it so,
Then set it back and cook it slov/.
68 LESSO N FO U RTH.
Q. How do you broil ?
A. The fire must be so hot and clear,
The meat outside to quickly sear ;
So do not leave it on the fire —
Stand near and turn it, do not tire.
Q. How do you roast?
A. First put your rack into the pan.
Dredge the roast lightly as you can ;
First use the salt, and generous be,
Then shake the flour, with both be free ;
Your oven now must have such power,
Five minutes sure must brown the flour;
That on the pan will cook and lie
To make the gravy by and by.
Now water, half an inch or so.
Turn in one end, and let it flow
Over the surface of the pan,
But touch the meat it never can.
Often turn the roast from side to side.
For all the juices you must hide
Within a crust so crisp and light.
Frothy and brown, a tempting sight.
Now an important time has come —
Cook slowly till the meat is done.
And every fifteen minutes baste it.
First gravy, salt, and flour to paste it.
Q. What about gravies ?
A. Gravies, sauces, soups must be
Smooth and free from fat to see ;
None should be more thick than cream —
Some so clear, the spoon is seen.
MARKETING QUESTIONS.
Q. What is beef?
A. Ox or cow meat ?
Q. Which is the better ?
A. The ox.
LESSOA^ FOURTH. 69
Q. How can you tell the difference ?
A. Ox meat is red, well mingled with fat, and of a fine grain ;
while cow beef is paler and of a firmer grain.
Q. Of what color should the fat be f
A. A clear, rich white, tinged with yellow.
Q. How can you tell good beef f
A. When you press it with your finger and the meat rises quickly.
Q. How is the beef cut at the market f
A. Into four quarters.
Q. What are the best roasting-pieces f
A. Sirloin and middle ribs.
Q. What are the most economical steaks ?
A. Sirloin or round.
Q. How do you know the round steaks f
A. 1 he fat lies on the top.
Q. What is the most tender steak ?
A. The porter-house.
Q. Where is it found?
A. Between the rib and the sirloin.
Q. How much of the ox is to2igh ?
A. Five-sixths.
Q. What can be done with tough parts f
A. Corn the rump, and use other parts for stews, pot-roasts, and
mince-pie meat.
Q. What parts are used for soups ?
A. The leg, shank, tail, and neck.
RECEIPTS.
TO ROAST MEAT.
✪ To Roast Meat
Page 16 · 2 recipe records 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
The rump is used for corning, and the round for steaks, and especially for beef-tea, as it is very juicy.
The thin flank can be used to make a very nice dish called " Mock Duck."
The thick flank is often corned.
The chuck is tough but very nutritious.
As only one-sixth of the ox is tender, we must learn to cook the rest in a way to make it so also.
QUESTIONS ON MEATS.
Q. How should yoit prepare meat for cooking ? A. Scrape and trim your piece of meat,
Then with wet cloth wipe it neat ;
When it is cut but slightly wet it,
Nor in a bowl of water set it. '
Q. What are the ordinary ways of cooking ? A. Roast, boil, fry, and broil.
Q. How can you shut the juices in?
A. A crust must form on the outside.
And close within the juices hide ;
Unless at first great heat you try,
The juice will go, and leave it dry.
Q . How do you boil ?
A. Be sure the water is boiling hot
Before you plunge the meat in the pot ;
And for ten minutes keep it so,
Then set it back and cook it slow.
68 LESSO N FO U RTH.
Q. How do you broil ?
A. The fire must be so hot and clear,
The meat outside to quickly sear ; So do not leave it on the fire — Stand near and turn it, do not tire.
Q. How do you roast?
A. First put your rack into the pan.
Dredge the roast lightly as you can ; First use the salt, and generous be, Then shake the flour, with both be free ; Your oven now must have such power, Five minutes sure must brown the flour; That on the pan will cook and lie To make the gravy by and by. Now water, half an inch or so. Turn in one end, and let it flow Over the surface of the pan, But touch the meat it never can. Often turn the roast from side to side. For all the juices you must hide Within a crust so crisp and light. Frothy and brown, a tempting sight. Now an important time has come — Cook slowly till the meat is done. And every fifteen minutes baste it. First gravy, salt, and flour to paste it.
Q. What about gravies ?
A. Gravies, sauces, soups must be
Smooth and free from fat to see ;
None should be more thick than cream —
Some so clear, the spoon is seen.
MARKETING QUESTIONS.
Q. What is beef? A. Ox or cow meat ?
Q. Which is the better ? A. The ox.
LESSON FOURTH. 69
Q. How can you tell the difference ?
A. Ox meat is red, well mingled with fat, and of a fine grain ; while cow beef is paler and of a firmer grain.
Q. Of what color should the fat be f
A. A clear, rich white, tinged with yellow.
Q. How can you tell good beef f
A. When you press it with your finger and the meat rises quickly.
Q. How is the beef cut at the market f
A. Into four quarters.
Q. What are the best roasting-pieces f
A. Sirloin and middle ribs.
Q. What are the most economical steaks ?
A. Sirloin or round.
Q. How do you know the round steaks f
A. 1 he fat lies on the top.
Q. What is the most tender steak ?
A. The porter-house.
Q. Where is it found?
A. Between the rib and the sirloin.
Q. How much of the ox is tough?
A. Five-sixths.
Q. What can be done with tough parts f
A. Corn the rump, and use other parts for stews, pot-roasts, and mince-pie meat.
Q. What parts are used for soups ?
A. The leg, shank, tail, and neck.
TO ROAST MEAT.
Records on this page
Roast of BeefTo Roast Meat