Prepare as directed, place on rack in the pan, dredging well, first
with salt and then with flour.
When flour is brown, pour boiling water in the pan about an inch
deep✪ To Roast Meat. Baste and dredge frequently. When done, place the meat on
a heated platter ; skim all fat from the pan, set it on the stove, and
let it come to a boil ; stir in thickening, and boil again.
TO FRY STEAK.
Heat frying-pan very hot, then sprinkle with salt and lay in steak,
having first cut fat in two or three places to prevent meat from curl-
ing ; turn it often.
When done, remove to a hot platter ; pour a little boiling water
into the pan✪ To Fry Steak, and this will, with the juice, make a nice gravy to pour
over the meat.
MOCK DUCK.
Trim a piece of thin flank. Prepare a dressing, as for turkey, of
bread-crumbs, butter, salt, pepper, and onion chopped fine✪ Mock Duck. Spread
this over meat, and roll like jelly-cake. Tie it in the form of a duck,
place it in a saucepan with boiling water about two inches deep ; add
a little water, if necessary as water boils away.
When tender and brown, take it out upon a platter and turn
gravy over it, or serve separately.
TO BROIL STEAK.
Warm the gridiron, on which place the steak, and hold over clear,
hot coals ; turn frequently till done. Serve on hot platter, buttered
and seasoned✪ To Broil Steak.
LESSON FOURTH. Jl
BREADED CHOPS.
Cleanse and trim them, slightly cook, and then dip each into
beaten Qgg and seasoned cracker-dust, or fine bread-crumbs. Fry in
hot lard or dripping✪ Breaded Chops.
Recapitulation of the Lesson.
ROAST MEAT.
1 We scrape and trim the meat.
2 We wipe it carefully with a wet cloth.
3 We place it on a rack in the pan.
4 We dredge it with salt and then with flour, shaking well on
the pan.
■5 We put it into a hot oven.
6 When the fiour in the pan is brown we turn in hot water to
cover the pan one-half inch.
7 We baste the meat with the hot water, and dredge again with
flour and salt.
8 We turn the meat, and baste and dredge again.
9 We now cook slovdy, twenty minutes to a pound.
10 When cooked, place on a hot dish, and it is finished.
FRIED STEAK.
1 We put the frying-pan on to heat.
2 We prepare the meat as for broiling.
3 We sprinkle salt over the hot frying-pan, and put in the meat.
4 We stand by and turn it often.
5 We place it on a hot platter, where butter is awaiting it.
6 We turn a very little hot water into the frying-pan, and pour it
over the meat.
Now it is finished.
MOCK DUCK.
1 Trim and prepare the meat as for other cooking.
2 We crumb a small quantity of bread.
3 We chop half an onion.
4 We add bread to the onion in chopping-tray.
72 LESSON FOURTH.
5 We add a good table-spoonful of butter.
6 We add two salt-spoonfuls of salt and one of pepper.
7 We mix together.
8 We place evenly on the meat.
9 We roll the meat like a roll of jelly-cake.
10 We make it smaller at the ends, shaping like a duck.
1 1 We sew it up, and tie it at the ends.
12 We place it in a kettle.
13 We turn in water to cover the meat two or three inches.
14 We add water as it boils away.
15 As the meat grows tender, let the water boil away and the
meat brown.
16 We place on a hot platter, and turn gravy over it.
BROILED STEAK.
1 We prepare the meat as for roasting.
2 We heat the gridiron.
3 We put the meat on the gridiron, with the fat toward the handle.
Page 17 · 5 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
Prepare as directed, place on rack in the pan, dredging well, first with salt and then with flour.
When flour is brown, pour boiling water in the pan about an inch deep. Baste and dredge frequently. When done, place the meat on a heated platter ; skim all fat from the pan, set it on the stove, and let it come to a boil ; stir in thickening, and boil again.
TO FRY STEAK.
Heat frying-pan very hot, then sprinkle with salt and lay in steak, having first cut fat in two or three places to prevent meat from curling ; turn it often.
When done, remove to a hot platter ; pour a little boiling water into the pan, and this will, with the juice, make a nice gravy to pour over the meat.
MOCK DUCK.
Trim a piece of thin flank. Prepare a dressing, as for turkey, of bread-crumbs, butter, salt, pepper, and onion chopped fine. Spread this over meat, and roll like jelly-cake. Tie it in the form of a duck, place it in a saucepan with boiling water about two inches deep ; add a little water, if necessary as water boils away.
When tender and brown, take it out upon a platter and turn gravy over it, or serve separately.
TO BROIL STEAK.
Warm the gridiron, on which place the steak, and hold over clear, hot coals ; turn frequently till done. Serve on hot platter, buttered and seasoned.
LESSON FOURTH. 71
BREADED CHOPS.
Cleanse and trim them, slightly cook, and then dip each into beaten egg and seasoned cracker-dust, or fine bread-crumbs. Fry in hot lard or dripping.
Recapitulation of the Lesson.
ROAST MEAT.
1 We scrape and trim the meat.
2 We wipe it carefully with a wet cloth.
3 We place it on a rack in the pan.
4 We dredge it with salt and then with flour, shaking well on the pan.
■5 We put it into a hot oven.
6 When the fiour in the pan is brown we turn in hot water to cover the pan one-half inch.
7 We baste the meat with the hot water, and dredge again with flour and salt.
8 We turn the meat, and baste and dredge again.
9 We now cook slovdy, twenty minutes to a pound.
10 When cooked, place on a hot dish, and it is finished.
FRIED STEAK.
1 We put the frying-pan on to heat.
2 We prepare the meat as for broiling.
3 We sprinkle salt over the hot frying-pan, and put in the meat.
4 We stand by and turn it often.
5 We place it on a hot platter, where butter is awaiting it.
6 We turn a very little hot water into the frying-pan, and pour it over the meat.
Now it is finished.
MOCK DUCK.
1 Trim and prepare the meat as for other cooking.
2 We crumb a small quantity of bread.
3 We chop half an onion.
4 We add bread to the onion in chopping-tray.
72 LESSON FOURTH.
5 We add a good table-spoonful of butter.
6 We add two salt-spoonfuls of salt and one of pepper.
7 We mix together.
8 We place evenly on the meat.
9 We roll the meat like a roll of jelly-cake.
10 We make it smaller at the ends, shaping like a duck.
1 1 We sew it up, and tie it at the ends.
12 We place it in a kettle.
13 We turn in water to cover the meat two or three inches.
14 We add water as it boils away.
15 As the meat grows tender, let the water boil away and the meat brown.
16 We place on a hot platter, and turn gravy over it.
BROILED STEAK.
1 We prepare the meat as for roasting.
2 We heat the gridiron.
3 We put the meat on the gridiron, with the fat toward the handle.
Records on this page
To Roast MeatTo Fry SteakMock DuckTo Broil SteakBreaded Chops