Elements of the theory and practice of cookery

Use a cast-iron^ not a sheet-iron, pan, and let it become almost red-hot before putting the meat in. Rub it lightly with a bit of fat from the meat, let the meat lie on one side till seared, then turn it, and continue turn- ing it occasionally until done. If melted fat collects in the pan, pour it off. Season and serve like broiled meat. Turn chops on edge for a few moments to brown the fat. Is pan-broiling the same as what is commonly called " frying " ? Why not ? What objection is there to " frying " meat and other albuminous foods ? Are griddle cakes fried? (Methods of cooking, § 106.) Recipe for Maitre d'Hotel Butter Butter, % cupful. Pepper, a few grains. Lemon-juice, 1 tablespoonful. Parsley, cut fine, 1 tablespoonful. Salt, Yz teaspoonful. Cream the butter and stir in the other ingredients. Recipe for Tomato Sauce (for Meat) Tomato, 1 pint. A sprig of parsley. Chopped onion, 1 teaspoonful. Butter, )^ cupful. Whole cloves, 2. Flour, % cupful. A bit of bay-leaf. Salt, 1 teaspoonful. Pepper, yi teaspoonful. Cook the first five ingredients together for about ten minutes. Mix the others in a saucepan and strain into them the tomato mixture. Cook, stirring, till the sauce boils. 273. Which is the largest, a short-steak, a porter- house, or a sirloin ? Observe that each contains one-half of one of the bones of the spine (yertehroe^ 152 THEORY AND PRACTICE OF COOKERY plural), and that between this bone and the kidney fat lies the tenderest part of the steak. These tender parts are sections of the tenderloin, a little-used muscle which extends along the spine from the rearmost rib to the hip joint, being thickest near the forward end of the hip-bone, where hip-bone sirloin steaks are cut. Beef grows tougher and coarser the farther down it lies on the flank. Which of the three loin cuts of steak has most flank ? Flank ends of steak should be trimmed off and used for soup or stew. Why not broil them ? Compare sirloin or porter-house steak with a lamb or mutton loin chop, finding in both spinal verte- bra, tenderloin, outside fat, kidney fat, and flank. Com- pare a rib chop with the cut of beef called prime roasting ribs. What advantage have loin over rib chops ? 274. For roasting,^ as for broiling, tender cuts are best. Sirloin and porter-house roasts are compactly rolled ; rib pieces may be either roasted whole, forming a standing roast, or boned and rolled. Leaving in the bones improves the flavor, but the thin end of a stand- ing roast is likely to be overdone by the time the thick end is sufficiently cooked. Directions for roasting Beef 275. Time. — Ten or twelve minutes to the pound. The smaller the piece of meat the shorter the time per pound. 1 To roast meat, properly speaking, is to cook it before an open grate, a method superseded in this country by " oven-roasting," which is really baking. THE FLESH OF ANIMALS 153 In properly roasted beef, the outside fat is brown and crisp, the lean brown to a depth of. not more than one- fourth of an inch, the interior evenly red and full of juice.