Household science and arts

The tomato may be omitted, and boiling water used in its place. Cooking to retain Meat Juices. — In broiling, roasting, frying, and sautéing, cooking is so done as to sear over at once the outside of the meat. This seals up the little tubelike cells, so that the meat juices cannot leak out. Since all the meat is to be eaten, and as these ways of cooking will not allow the meat to be long exposed to heat, only the choice and tender cuts can be used. Expensive cuts, then, quickly cooked by a hot fire are the essentials for successful broiling, roasting, and sautéing. BROILED STEAK Wipe the meat and cut off any extra fat. Grease the broiler with a piece of meat fat, and place the meat in the broiler with the fat edge near the handle. Hold the broiler close to the coals and sear both sides of the meat. Then lift the broiler a little distance from the fire so as to avoid burning. Digitized by Google The meat should be turned every ten seconds for first three minutes, then occasionally until the meat is cooked. Place it on a hot platter and season it with salt, pepper, and butter, omitting butter if the meat is very fat. A steak about one and one half inches thick requires about twelve minutes for broiling. BROILED MEAT CAKES OR HAM- BURG STEAK Buy meat from lower part of the round. Chop it fine, and season it with salt, pepper, and onion juice. Form the meat into cakes about one inch thick. Broil them over the fire in a greased broiler, following directions of No. 104; or, the cakes may be pan broiled. PAN-BROILED CHOPS Heat a frying pan very hot. Wipe the chops and trim them. Put them into a hot frying pan and turn them every ten seconds for three minutes. Then cook them more slowly, turning them occasionally, until they are done. The averagesized chop requires about eight minutes. SAUTED PORK ICHOPS Pork chops should be about one half inch thick. Wipe them and cook in a hot frying pan according to directions for panbroiled chops. Pork chops require about twenty minutes for thorough cooking and may be baked in the oven for twenty minutes or broiled over a moderate fire VEAL CUTLETS Select slices of veal which are about one half inch thick, from the leg. Wipe Digitized by Google them, remove the skin and bone, and cut them into pieces suitable for serving. Sprinkle them with salt and pepper. Dip them into crumbs, eggj etc., according to No. 109. Cook them in oil or pork fat until they. are brown. Put the cutlets into a stewpan and pour over them just enough brown sauce to cover. Cover the stewpan and let them cook slowly until the meat is tender. Take out any poor or stringy pieces and put them into cold water to cook and use the liquor for sauce. RECIPE Z09. LIVER AND BACON Remove the rind and cut the bacon into very thin slices. Cut the liver into slices one third of an inch thick. Dip each slice into boiling water, and remove the skin and veins, wipe the slices dry, and sprinkle them with salt and pepper. Cook the bacon in a hot frying pan, or in a pan in the oven, until it is crisp. When it is done, place it in a dish and keep it hot. Cook the liver in hot bacon fat, turning the slices occasionally until they are brown on both sides. Avoid cooking the liver too much. Place it on a dish with the bacon, arranging the liver in the center and the bacon about the edge. Make a gravy according to No. 116 and pour it over the liver. Roasting retains the juice of the meat and develops a special flavor. This form of cooking is suitable only for tender meats. Wipe the meat ; trim and skewer it into shape ; all meat for baking or roasting should be dredged all over with flour and Digitized by Google