Domestic science (Johnson, for schools and homes)

The water in the meat turns to steam during the cook- ing. As water expands 17,000 times its bulk, in turning to steam, the meat thickens, in broiling; but if the cooking is COOKING 71 continuea too long, the steam escapes, and the meat shrivels and becomes dry; therefore, the piece should be removed from the heat while it is plump. The more tender portions of beef, mutton, and lamb, are suitable for broiling, also some kinds of game. Tripe, bacon, small birds, and very young chickens may be broiled. The best steaks for broiling are cut from the loin of beef, the top of the round, and the rump. Meat for steaks should be cut across the grain, in slices from three-fourths of an inch to an inch and a half in thickness. Steak an inch thick, unchilled, requires from 6 to 8 minutes for broiling; if chilled, a longer time is required. Broiled meat should be served as soon as cooked. Serve on a hot platter, and the plates should be warmed. Pan-Broiled Steak: Select tender steak from loin or top of round. Trim off all the fat. Heat the frying pan /lissing hot. Lay in the meat, count 10; turn, and count 10, and so continue until meat is sufficiently cooked; from 5 to 7 minutes, for ^ steak one inch thick. If fat collects in pan, pour it off. Place on a hot platter, season with pepper and salt, and serve immediately. If butter is desired, it may be rubbed to a cream, and the salt and pepper mixed with it, before adding to the steak. Brown Gravy: 2 tbsp. fat from pot roast or sauteing, 2 tbsp. flour, 1 c. water or stock, 1-2 tsp. onion juice, 1-2 tsp. salt, pepper. Heat the fat quite hot. Sift in the flour gradually, from the dredge box, stirring constantly. When the flour and fat have turned a rich brown, add the seasonings, and then stir in water and stock slowly, until the gravy is of the desired consistency. Continue stirring and boiling until smooth. Lesson 13. Roasting Meat: Roasting is cooking by intense heat before a fire or in a hot oven, to retain the juices and givQ special flavor. 72 DOMESTIC SCIENCE The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Wipe the meat with a damp cloth, scrape the fat, if necessary. Dredge with flour, salt, and pepper, on all side If the meat is lean, put pieces of fat in the pan and on the meat, or use melted fat. Place meat on the rack of the oven, fat side up. Baste every ten minutes. When brown on upper surface, turn, and brown on the other; then reduce heat of oven. After the last basting, sprinkle with salt and pepper. Place meat on a hot platter and keep it hot until gravy is made. If the beef is cooked rare, the gravy which cooks from it may be used instead of the thickened or brown gravy. Roast Beef Gravy: After removing the meat, pour the fat from the pan. Use 1 tbsp. fat and 1 1-2 tbsp. flour for each cup of gravy desired. Put fat in pan, add the flour, and stir over a hot fire until well browned. Add the boil- ing water gradually, boil 3 minutes, season to taste with salt and pepper, and strain. Lesson 14.