AINTY cookery can convert the cheaper cuts of
meat and fowl that is anything but tender, into
wholesome, appetizing and hearty dishes. If the
housewife can do this, she has learned the trick
of reducing the butcher's bill by half, without
stinting the meat supply. Authorities claim that
the cheaper cuts of beef when properly prepared are by far
more nutritious than the fancy, high-priced cuts. The fol-
lowing recipes include some very economical meat, poultry
and game dishes, that sound decidedly "good," and by
following the special directions for boiling and roasting, it
ought not to be so difficult to get satisfactory results. The
various recipes will also be found to be valuable aids in
providing welcome variety for the dinner table, and though
game is a rarity in most homes, yet these recipes will
doubtless be appreciated too, when luck favors the hunter.
General Directions for Boiling and Roasting Meat
If meat is put on in cold water and salted at once the juices
will be extracted, and therefore this method should be used
only for soups or broths. Putting it on in boiling water will
close the pores and form a coating which will help to retain
the juices. Salt also helps to extract juices and therefore
should not be added until the meat is almost done. Meat for
roasting should be wiped dry and put in a hot pan with very
hot fat, in a very hot oven, adding salt after the meat is half
done. Pot roasts should likewise be put dry into very hot fat
and browned on all sides before water is added. When roast-
ing meat the heat of the oven can be slightly decreased after
the first half hour. Pot roast should simmer slowly after the
first half hour, as quick cooking toughens it. — [A. G., Mass.
Boiled Beef with Dressing
Put a piece of nicely trimmed beef in a kettle, and any pre-
ferred dressing, sewed up in a cheese cloth bag. Add boiling
water to cover, and boil until the meat is done. Thicken
some of the stock with a little flour, and serve as gravy. The
155
156 FARM AND HOME COOK BOOK
remainder of the stock can be used as a foundation for soup.
If the meat is not fat enough add some butter to the dressing,
and if the meat will require very long boiling, do not add the
bag of dressing until the meat is half done, when salt may
also be added. Onion added to the dressing or the liquor
improves the flavor✪ Boiled Beef with Dressing. — [Mrs. E. P. C, Me.
Steamed Beef
Trim a nice piece of beef, cut deep gashes into it, and insert
strips of salt pork, tie with twine to keep in shape, then put
in a lard pail, add 1 chopped onion and a little sage, if liked,
but no water. Cover the pail tightly, and put it in an iron pot
filled with boiling water, and boil steadily about 3 hours.
Then open the pail, season the meat with salt and pepper,
and fill nearly full with sliced raw potatoes✪ Steamed Beef. Cover the pail
again and steam 3 hours longer. If inconvenient to use the top
of the stove, the steaming can be done in the oven just as well,
where it will only require 5 hours in all. — [Mrs. E. P. C, Me.
To Cook Corned Beef ✪ To Cook Corned Beef
Page 101 · 3 recipe records on this page
Presented as published in 1907. 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
DAINTY cookery can convert the cheaper cuts of meat and fowl that is anything but tender, into wholesome, appetizing and hearty dishes. If the housewife can do this, she has learned the trick of reducing the butcher's bill by half, without stinting the meat supply. Authorities claim that the cheaper cuts of beef when properly prepared are by far more nutritious than the fancy, high-priced cuts. The following recipes include some very economical meat, poultry and game dishes, that sound decidedly "good," and by following the special directions for boiling and roasting, it ought not to be so difficult to get satisfactory results. The various recipes will also be found to be valuable aids in providing welcome variety for the dinner table, and though game is a rarity in most homes, yet these recipes will doubtless be appreciated too, when luck favors the hunter.
General Directions for Boiling and Roasting Meat
If meat is put on in cold water and salted at once the juices will be extracted, and therefore this method should be used only for soups or broths. Putting it on in boiling water will close the pores and form a coating which will help to retain the juices. Salt also helps to extract juices and therefore should not be added until the meat is almost done. Meat for roasting should be wiped dry and put in a hot pan with very hot fat, in a very hot oven, adding salt after the meat is half done. Pot roasts should likewise be put dry into very hot fat and browned on all sides before water is added. When roasting meat the heat of the oven can be slightly decreased after the first half hour. Pot roast should simmer slowly after the first half hour, as quick cooking toughens it. — [A. G., Mass.
Boiled Beef with Dressing
Put a piece of nicely trimmed beef in a kettle, and any preferred dressing, sewed up in a cheese cloth bag. Add boiling water to cover, and boil until the meat is done. Thicken some of the stock with a little flour, and serve as gravy. The
remainder of the stock can be used as a foundation for soup. If the meat is not fat enough add some butter to the dressing, and if the meat will require very long boiling, do not add the bag of dressing until the meat is half done, when salt may also be added. Onion added to the dressing or the liquor improves the flavor. — [Mrs. E. P. C, Me.
Steamed Beef
Trim a nice piece of beef, cut deep gashes into it, and insert strips of salt pork, tie with twine to keep in shape, then put in a lard pail, add 1 chopped onion and a little sage, if liked, but no water. Cover the pail tightly, and put it in an iron pot filled with boiling water, and boil steadily about 3 hours. Then open the pail, season the meat with salt and pepper, and fill nearly full with sliced raw potatoes. Cover the pail again and steam 3 hours longer. If inconvenient to use the top of the stove, the steaming can be done in the oven just as well, where it will only require 5 hours in all. — [Mrs. E. P. C, Me.
To Cook Corned Beef
Records on this page
Boiled Beef with DressingSteamed BeefTo Cook Corned Beef