To cook chops or steak perfectly they should first be
scraped lightly where they have been handled, then placed
on a hot broiler very close to a hot fire to sear over the
outside in order to keep all the juices in; then finish
cooking further from the fire until the inside is properly
cooked. With a gas range, if they are cut 1 inch thick,
after searing both sides near the flame, they should be
lowered 6 or 7 inches below the burners and cooked 5
minutes ; then turn and cook other side 5 minutes. If
coal fire is used it must be burning clear and bright — free
from gas. Hold the steak in wire broiler near the fire,
turning every 20 seconds for 5 minutes, until seared over ;
then place about 6 inches above the fire and cook slowly
on one side about 6 minutes ; then on the other, if an inch
thick. Dust with salt. Serve on a hot platter at once,
either with or without a little butter spread on top.
ROAST OF BEEF, LAMB, PORK OR VEAL.
Wipe off the outside of meat with a clean cloth kept for
the purpose ; salt and pepper the roast on all sides ; place
in the pan raised on a rack skin side down ; put in a very
hot oven to sear over the outside, or sear over in hot
skillet on top of stove ; then lower the heat, pour boiling
water into pan Yz inch in depth, and cook slowly 15 to
20 minutes to the pound for a rib roast of beef, or rib or
breast of veal ; for leg of lamb, 4^2 pounds, about 2 hours
in moderate oven; loin of pork, for 3 pounds, about 2
hours. Baste often. Turn and brown other side when
half done. Drain off half the gravy in the pan, add 1
heaping teaspoon flour for each cup of gravy in the pan ;
stir until smooth ; add hot water until right thickness,
stirring all the time. Salt to taste.
First Aid to Good Cooking 125
POT ROAST OR STEWED BEEF, LAMB OR
VEAL.
Wipe off the outside of a piece of shoulder clod, or
chuck roast, with a clean piece of damp cheese cloth kept
for wiping meats. Heat frying pan hot, salt and pepper
the roast and sear it over in the pan without any fat.
Then heat an iron kettle and fry out in it 2 or 3 slices of
bacon or a little piece of fat, which will improve the
flavor of the meat; an onion may be sliced and browned
in this if preferred. Then put in the meat it will cook
in its own juice; set back on stove where it will cook
very slowly for 4 or 6 hours, according to size or until
tender, having added water if needed. Brown a rich
color. Take out the meat, pour off the grease, add
a little hot water and stir in a little flour wet in cold
water. About 2 heaping tablespoons of flour if there
is to be a pint of gravy. Cook thoroughly for a few
minutes.
Stewed Lamb or Veal is prepared in the same way.
BAKED HALIBUT WITH EGG SAUCE.
Put a layer of thin slices of salted pork in bottom of
roasting pan ; put the piece of fresh halibut on this, salt-
ing it slightly on the outside, put thin 'slices of the pork
on top, add a little hot water ; bake in moderate oven ^
of an hour basting occasionally. Have white sauce ready,
add a little salt and the white of a hard-cooked egg
chopped fine. Put fish on platter, pour sauce over,
crumble yolk of egg on top.
BOILED HAM. ✪ Boiled Ham
Page 64 · 2 recipe records on this page
Presented as published in 1915. 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
To cook chops or steak perfectly they should first be scraped lightly where they have been handled, then placed on a hot broiler very close to a hot fire to sear over the outside in order to keep all the juices in; then finish cooking further from the fire until the inside is properly cooked. With a gas range, if they are cut 1 inch thick, after searing both sides near the flame, they should be lowered 6 or 7 inches below the burners and cooked 5 minutes ; then turn and cook other side 5 minutes. If coal fire is used it must be burning clear and bright — free from gas. Hold the steak in wire broiler near the fire, turning every 20 seconds for 5 minutes, until seared over ; then place about 6 inches above the fire and cook slowly on one side about 6 minutes ; then on the other, if an inch thick. Dust with salt. Serve on a hot platter at once, either with or without a little butter spread on top.
ROAST OF BEEF, LAMB, PORK OR VEAL.
Wipe off the outside of meat with a clean cloth kept for the purpose ; salt and pepper the roast on all sides ; place in the pan raised on a rack skin side down ; put in a very hot oven to sear over the outside, or sear over in hot skillet on top of stove ; then lower the heat, pour boiling water into pan Yz inch in depth, and cook slowly 15 to 20 minutes to the pound for a rib roast of beef, or rib or breast of veal ; for leg of lamb, 4^2 pounds, about 2 hours in moderate oven; loin of pork, for 3 pounds, about 2 hours. Baste often. Turn and brown other side when half done. Drain off half the gravy in the pan, add 1 heaping teaspoon flour for each cup of gravy in the pan ; stir until smooth ; add hot water until right thickness, stirring all the time. Salt to taste.
First Aid to Good Cooking 125
POT ROAST OR STEWED BEEF, LAMB OR
VEAL.
Wipe off the outside of a piece of shoulder clod, or chuck roast, with a clean piece of damp cheese cloth kept for wiping meats. Heat frying pan hot, salt and pepper the roast and sear it over in the pan without any fat. Then heat an iron kettle and fry out in it 2 or 3 slices of bacon or a little piece of fat, which will improve the flavor of the meat; an onion may be sliced and browned in this if preferred. Then put in the meat it will cook in its own juice; set back on stove where it will cook very slowly for 4 or 6 hours, according to size or until tender, having added water if needed. Brown a rich color. Take out the meat, pour off the grease, add a little hot water and stir in a little flour wet in cold water. About 2 heaping tablespoons of flour if there is to be a pint of gravy. Cook thoroughly for a few minutes.
Stewed Lamb or Veal is prepared in the same way.
BAKED HALIBUT WITH EGG SAUCE.
Put a layer of thin slices of salted pork in bottom of roasting pan ; put the piece of fresh halibut on this, salting it slightly on the outside, put thin 'slices of the pork on top, add a little hot water ; bake in moderate oven ^ of an hour basting occasionally. Have white sauce ready, add a little salt and the white of a hard-cooked egg chopped fine. Put fish on platter, pour sauce over, crumble yolk of egg on top.
BOILED HAM.
Records on this page
Boiled HamBaked Halibut with Egg Sauce