First weigh the joint; wipe with a damp cloth (do not
wash it, as this wastes the juices). Hang the meat quite close
to the fire for about 15 minutes, to contract the outer part and
harden the albumen near the surface, and so keep in the juices ;
then draw it back and cook more slowly for the rest of the
time, well basting the meat every 10 minutes. (Basting is pour-
ing the fat which runs from the meat over it. This prevents the
surface becoming hard and dry.)
For small joints, allow 15 minutes to each pound of beef and
mutton, and 15 minutes over; for large joints, 20 minutes to
each pound, and 20 minutes over. For veal, pork, and lamb,
allow 25 minutes to each pound, and 25 minutes over.
Baking is a similar method of cooking to roasting, the
cooking being done in an oven instead of before the fire, the
meat being frequently basted.
Time allowed for baking is the same as for roasting.
Boiling is the simplest method of cooking. The meat
should be put into fast-boiling salted water, and boiled quickly
for 5 or 10 minutes, to cause contraction and harden the
albumen, then simmered slowly for the rest of the time.
Temperature of boiling water is 212"^ Fahr., that of simmei-
ing about 180° Fahr.
The same rule as to weight and time applies to boiling as
in roasting and baking.
Broiling or grilling is cooking on a gridiron over a hot, clear
fire. The gridiron must be very clean, the bars heated and
well greased before the meat is put on. Cook on both sides
B
2
HOUSEHOLD COOKERY
about I minute to harden them and keep in the juices, then
turn frequently till the meat is done.
A thick chop or steak will take from lo to 12 minutes to
cook, a thin chop or steak from 5 to 7 minutes.
A fork must not be used for turning ; this makes holes in
the lean part, and the juices run out.
Stewing is cooking meat for a long time in a covered pan or
jar with very little liquid added, and is the most economical
method of cooking. Hard and tough pieces of meat can be
made tender by this process of gentle cooking ; nothing is lost,
as the goodness is kept either in the meat or gravy. Little heat
is required, and very little attention when once the stew has
been prepared.
Temperature for stewing, from 160° to 180° Fahr.
Frying is a quick way of cooking meat, but an expensive
one, as only the best pieces of meat will be tender when
fried.
There are two kinds of frying, dry frying and wet frying.
Dry frying is cooking in a frying-pan in a small quantity of
fat, enough only to cover the bottom of the pan, i.e, the cook-
ing of liver and bacon, sausages, pancakes, etc. The fat must
cease to hiss and bubble, and a faint blue smoke rise from the
surface before it is hot enough to use.
Wet frying is cooking in a large quantity of fat, sufficient
to quite cover whatever is to be fried. This method is used for
frying cutlets, rissoles, fillets of fish, meat, fish-cakes, etc.
These must be brushed over with beaten egg and covered with
bread crumbs, or dipped in batter.
The heat of fat for frying is from 360° to about 400° Fahr.
A piece of bread thrown in and browning quickly will
assure us of the right heat for frying
Page 2
Presented as published in 1905. 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
First weigh the joint; wipe with a damp cloth (do not wash it, as this wastes the juices). Hang the meat quite close to the fire for about 15 minutes, to contract the outer part and harden the albumen near the surface, and so keep in the juices ; then draw it back and cook more slowly for the rest of the time, well basting the meat every 10 minutes. (Basting is pouring the fat which runs from the meat over it. This prevents the surface becoming hard and dry.)
For small joints, allow 15 minutes to each pound of beef and mutton, and 15 minutes over; for large joints, 20 minutes to each pound, and 20 minutes over. For veal, pork, and lamb, allow 25 minutes to each pound, and 25 minutes over.
Baking is a similar method of cooking to roasting, the cooking being done in an oven instead of before the fire, the meat being frequently basted.
Time allowed for baking is the same as for roasting.
Boiling is the simplest method of cooking. The meat should be put into fast-boiling salted water, and boiled quickly for 5 or 10 minutes, to cause contraction and harden the albumen, then simmered slowly for the rest of the time.
Temperature of boiling water is 212"^ Fahr., that of simmeiing about 180° Fahr.
The same rule as to weight and time applies to boiling as in roasting and baking.
Broiling or grilling is cooking on a gridiron over a hot, clear fire. The gridiron must be very clean, the bars heated and well greased before the meat is put on. Cook on both sides
B
about I minute to harden them and keep in the juices, then turn frequently till the meat is done.
A thick chop or steak will take from lo to 12 minutes to cook, a thin chop or steak from 5 to 7 minutes.
A fork must not be used for turning ; this makes holes in the lean part, and the juices run out.
Stewing is cooking meat for a long time in a covered pan or jar with very little liquid added, and is the most economical method of cooking. Hard and tough pieces of meat can be made tender by this process of gentle cooking ; nothing is lost, as the goodness is kept either in the meat or gravy. Little heat is required, and very little attention when once the stew has been prepared.
Temperature for stewing, from 160° to 180° Fahr.
Frying is a quick way of cooking meat, but an expensive one, as only the best pieces of meat will be tender when fried.
There are two kinds of frying, dry frying and wet frying.
Dry frying is cooking in a frying-pan in a small quantity of fat, enough only to cover the bottom of the pan, i.e, the cooking of liver and bacon, sausages, pancakes, etc. The fat must cease to hiss and bubble, and a faint blue smoke rise from the surface before it is hot enough to use.
Wet frying is cooking in a large quantity of fat, sufficient to quite cover whatever is to be fried. This method is used for frying cutlets, rissoles, fillets of fish, meat, fish-cakes, etc. These must be brushed over with beaten egg and covered with bread crumbs, or dipped in batter.
The heat of fat for frying is from 360° to about 400° Fahr.
A piece of bread thrown in and browning quickly will assure us of the right heat for frying