Foods and home making

After washing the steak, trim off most of the fat. (The fat is apt to catch fire when meat is broiled.) Cut gashes in the edge of the steak to prevent the meat from curling up during cooking. If the steak is to he broiled in the gas oven, light the gas burner. Set its temperature at “Broil” and keep the oven at this temperature. In the enamel tray of the broiler, pour from \ to ^ cup of water. The amount of water depends upon the size of the tray. There should be enough water to cover the bottom of the tray. Place the tray and rack in the broiling oven. Close the oven door. Let the broiler heat about 5 min- utes. Then remove the broiler from the oven. Grease the rack with a piece of fat. Place the steak on the hot rack. Slip the tray into the oven, so the top surface of the meat will be about 3 inches from the flame. (If this much space is not possible, turn the flame lower.) Keep the broiler open. Cook the meat until the top surface is sufficiently browned, then turn it and cook the other side. When sufficiently cooked, place the meat on a hot platter. Add butter, salt, and pepper. Serve at once. 370 Dinner The time for broiling varies with the thickness of the steak and the thoroughness of cooking desired. Steaks over i inch thick may be broiled 5 or 6 minutes at 500° F., and completed in the roasting oven at 260° F. If the steak is to be broiled over hot coals, heat the broiler over the coals and grease it. Then broil the meat first on one side and then on the other. Recent experiment has shown that one turning of a steak being broiled gives better results than frequent turning. PAN-BROILED STEAK Wash the meat and cut away the fat around the edge. Cut gashes in the edge of the meat. Heat a frying pan until it is very hot. Grease the pan lightly with a piece of fat. Put the steak in the hot pan. Turn the meat often to prevent it from sticking to the pan. If thick club or porterhouse steaks are broiled, stand them on end to brown the edges. How are tender meats roasted ? Barbecued meat is roasted in front of a fire. In colonial days meat was cooked before the fireplace. We roast meat now by baking it in the oven. As has been mentioned, meat that is to be roasted may or may not be seared. If the roast is tender, it should be cooked in an uncovered pan at a low temperature. If when sufficiently cooked the meat is not brown enough, the oven burner may be turned to 500° F. and the browning completed. ROAST BEEF Sirloin, Porterhouse, or Prime Rib Use a roasting pan with a rack in the bottom. Place the roast fat side up on top of the rack in the pan. Sprinkle flour over the meat. Do not cover the pan or add water. Preheat the oven to 300° F. (350° F. for small roasts). Place the meat in the oven and roast according to the time given below. Add the salt during or after cooking, not before. The time of roasting will depend upon (x) the weight of the meat and (2) how thoroughly the meat is to be roasted: rare , 18-32 minutes for each pound or internal temperature, 140° F.\ medium, 22-43 minutes for each pound or internal temperature, 160° F.; well-done, 27-48 minutes for each pound or internal temperature, 170° F. If necessary, brown the meat at 500° F. Serve the roast on a hot platter. Gravy may be made as directed on page 367. Meats for Dinner — Buying Beef 371 SUMMARY