Student's manual in household arts

Only the tenderest cuts should be broiled or roasted. The tougher parts need long, slow cooking in water. If a small amount of vinegar be added to the water in which meat is cooked it will help to soften the fibers and make the meat more tender. A tablespoonful of vinegar spread over a steak half an hour before it is cooked will make it less tough. Frying is cooking in fat enough to float the food. Sauteing is cooking in ' a small amount of fat. (Often improperly called frying.) Broiling is cooking with just enough fat to keep the food from sticking to the pan or broiler. Note. — Broiling may be done over the. coals or under the gas flame or in an iron frying pan. In pan broiling the fat should be drained off as .fast as it cooks out of the meat. Steaks or chops for broiling should he cut at least one inch thick. Fan Broiled Steak. 1. Wipe the steak on all sides with a cloth wrung out of cold water. 2. Heat a cast iron frying pan almost red hot, rub a piece of suet over the pan and put in the meat. 3. Cook it on one side for ten seconds then turn it over and cook the other side for ten seconds. When it is well seared on all sides reduce the temperature and let it cook a little more slowly until the meat is pink on the inside, turning it occasionally. Test it by cutting into the meat next to the bone. 4. Season with salt, pepper and butter and serve on a hot platter immediately. Hamburg Steak. 1 lb. chopped beef i t. pepper 1 t. salt 2 T. chopped parsley 1 t. lemon juice i C. crumbs 1. Wipe meat with a wet cloth and put through the food chopper. 2. Mix all ingredients together, form into balls one inch thick and broil. Note. — Do not buy ready-ground meat. Buy the meat and grind it yourself. The butcher will not wash the meat before he grinds it and his chopper may not be clean. Creole Steak. 1 lb. chopped round 1 egg yolk i C. tomato pulp 1 t. salt i C. bread crumbs i t. pepper 1 slice onion 1. Wash and grind meat. [illustration: Steps for Hamburg Steak preparation] 2. Melt some of the fat in the bottom of the pan, add onethird of the meat and brown in the fat. 3. Add the rest of the meat and enough cold water to cover. 4. Bring quickly to the simmering point and simmer until meat is slightly tender. 5. Add vegetables, salt, and pepper and cook until the vegetables are done. 6. Remove the vegetables and meat from the liquid, make a smooth paste of the flour and a little cold water and add to the liquid. Let boil until slightly thick, stirring constantly. 7. Arrange meat and vegetables in the center of a hot platter and pour the gravy over all. Beef Pot Roast. 3 lbs. of beef (rump or shoulder clod). 1 C. tomatoes 1 large, onion 1 rounding t. salt 1. Wipe meat with wet cloth. 2. Heat kettle very hot. Melt some of the fat and sear the meat on all sides. 3. Slice the onion in the bottom of the kettle, place the meat on the onion and pour the tomato over the meat. 4. Cover the kettle closely and place on the back of the stove where the meat will cook slowly for two and one-half hours. Add salt when meat has been cooking one hour. 5. When the meat is done remove to a hot platter. 6. Add a small amount of water to the broth in the kettle. Make a smooth thickening of flour and water and add to the broth. Boil two or three minutes, stirring constantly. 7. Strain gravy to remove bits of onion and tomato. Veal Loaf. 2 lbs. chopped veal 3 T. cream or milk i lb. chopped fat 1 t. pepper salt pork 2 t. salt