Why is a custard cooked in a double boiler ? What does
the graining mean ? Why is it plunged into cold water ?
What is the philosophy of beating it ?
The proportions for a full recipe for custards are as
follows: 5 to 8 eggs; 1 quart milk; 1 saltspoon of salt; 1
teaspoonful vanilla.
Steaming or Braizing. — Instead of surrounding the food
material with water, steam may be the cooking medium.
It is an excellent way to cook the less expensive cuts, as, for
example, the under side of the round, and depends for its
success on long, slow cooking.
Recipe. — Mix ^ cup each of diced salt pork, carrot, tur-
nip, onion, and celery together. Spread all except a half
cupful in the bottom of a baking pan. On this bed of vege-
tables place a chunky three-pound piece of beef from either
the upper or the lower round. Dredge it with flour. Place
it in a hot oven to sear the outside.^ This will take from 20
to 25 minutes. Now add two cupf uls of water, a bunch of
pot-herbs, and half a teaspoonful of salt. Spread the half
cupful of vegetables over the meat. Cover it closely with
another pan. Shut off the drafts and let it cook very
slowly from four to five hours. The sauce already formed
in the pan needs only to be strained and seasoned with salt
and pepper. Serve with or without the vegetables.
Practice. — Keview Steiving.
Old Fashioned Lamb Stew (|). — Take one pound of neck
meat of a yearling. This is very rich meat, but the pres-
ence of the vertebrae makes it difficult to manipulate. It
should be sawn through, not chopped, but it is usually nec-
essary first to educate the butcher to this and other niceties.
(Why is it necessary to cut it into small j)ieces ?) Add an
onion cut in pieces, and enough cold water to cover the
150 HANDBOOK OF DOMESTIC SCIENCE
meat. Cover closely ; bring it to the simmering point and
let it simmer for a couple of hours. (Why was cold water
added ? Why is it kept at simmering instead of boiling
temperature ?) With so small a quantity of meat it will be
necessary to watch it and add water as may be necessary.
Now add to the meat ^ the quantity of halved potatoes, a
few slices of carrots, and salt and pepper to taste✪ Old Fashioned Lamb Stew. Ee-
cover, and let it boil another hour. (Why were not the
vegetables added in the beginning ?)
Many people saute the meat used in the stews. This is
a poor method. Not only is it more trouble, but it certainly
gives both a less digestible meat and less flavoring broth.
Fricasseed Chicken. — The chicken need not be young. It
must be drawn at once.
To Draw a Chicken. — Remove the pin feathers, and then
singe the chicken. Use lighted paper or alcohol. Every
part of the fowl must be exposed to the flame. This may
be most easily done by holding it by the head and feet and
turning it constantly.
Wash the outside of the chicken thoroughly with plenty
of water and a cloth. The skin should be scraped with a
dull knife, for it is full of dirt from exposure and handling.
Cut off the head, cut the skin down the back of the neck ■
and turn it over. Remove carefully the crop and windpipe.
Now cut oif the neck close to the body, folding the skin over
the opening. The neck should be saved for the stew.
Page 73 · 1 recipe record on this page
Presented as published in 1900. 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
Why is a custard cooked in a double boiler ? What does the graining mean ? Why is it plunged into cold water ? What is the philosophy of beating it ?
The proportions for a full recipe for custards are as follows: 5 to 8 eggs; 1 quart milk; 1 saltspoon of salt; 1 teaspoonful vanilla.
Steaming or Braizing. — Instead of surrounding the food material with water, steam may be the cooking medium. It is an excellent way to cook the less expensive cuts, as, for example, the under side of the round, and depends for its success on long, slow cooking.
Recipe. — Mix ^ cup each of diced salt pork, carrot, turnip, onion, and celery together. Spread all except a half cupful in the bottom of a baking pan. On this bed of vegetables place a chunky three-pound piece of beef from either the upper or the lower round. Dredge it with flour. Place it in a hot oven to sear the outside.^ This will take from 20 to 25 minutes. Now add two cupfuls of water, a bunch of pot-herbs, and half a teaspoonful of salt. Spread the half cupful of vegetables over the meat. Cover it closely with another pan. Shut off the drafts and let it cook very slowly from four to five hours. The sauce already formed in the pan needs only to be strained and seasoned with salt and pepper. Serve with or without the vegetables.
Practice. — Keview Steiving.
Old Fashioned Lamb Stew (|). — Take one pound of neck meat of a yearling. This is very rich meat, but the presence of the vertebrae makes it difficult to manipulate. It should be sawn through, not chopped, but it is usually necessary first to educate the butcher to this and other niceties. (Why is it necessary to cut it into small j)ieces ?) Add an onion cut in pieces, and enough cold water to cover the
meat. Cover closely ; bring it to the simmering point and let it simmer for a couple of hours. (Why was cold water added ? Why is it kept at simmering instead of boiling temperature ?) With so small a quantity of meat it will be necessary to watch it and add water as may be necessary. Now add to the meat ^ the quantity of halved potatoes, a few slices of carrots, and salt and pepper to taste. Eecover, and let it boil another hour. (Why were not the vegetables added in the beginning ?)
Many people saute the meat used in the stews. This is a poor method. Not only is it more trouble, but it certainly gives both a less digestible meat and less flavoring broth.
Fricasseed Chicken. — The chicken need not be young. It must be drawn at once.
To Draw a Chicken. — Remove the pin feathers, and then singe the chicken. Use lighted paper or alcohol. Every part of the fowl must be exposed to the flame. This may be most easily done by holding it by the head and feet and turning it constantly.
Wash the outside of the chicken thoroughly with plenty of water and a cloth. The skin should be scraped with a dull knife, for it is full of dirt from exposure and handling.
Cut off the head, cut the skin down the back of the neck ■ and turn it over. Remove carefully the crop and windpipe. Now cut oif the neck close to the body, folding the skin over the opening. The neck should be saved for the stew.
Records on this page
Old Fashioned Lamb Stew