Beef. — To pickle for drying or boiling, thoroughly rub
salt into it, and let it remain twenty-four hours to draw off the
blood; after which drain and pack as desired; have ready a
pickle prepared as follows: For every one hundred pounds of
beef, seven pounds of salt, one ounce of saltpetre, one quart
of molasses, eight gallons of soft water; boil and skim well;
when cold pour it over the beef. Pieces designed for drying
should be taken out in two weeks, and soaked over night, to
take the salt from the outside.
Remains of Roast Beef. — Take off with a sharp knife all
the meat from the bones, chop it fine, take cold gravy without
the fat, put it in the spider to heat; if you have not this, some
of the water in which the bones were boiled; when it boils up,
sprinkle in salt and put in the minced meat; cover it and let it
stand upon the fire long enough to heat it thoroughly, then stir
in a small piece of butter, toast bread, and lay in a dish; put
the meat over it; serve hot.
Boiling Meat. — There is all the difference in the world
between boiling meat which is to be eaten, and meat whose
juices are to be extracted in the form of soup. If the meat is
required as nourishment, of course you want the juices kept
in. To do this, it is necessary to plunge it into boiling water,
which will cause thQ albumen in the meat lo coagulate suddenly,
146 HOUSEHOLD.
and act as a plug or stopper to all the tubes of the meat, so
that the nourishment will be tightly kept in. The temperature
of the water should be kept at boiling point for five minutes,
and then as much cold water must be added as will reduce the
temperature to one hundred and sixty-five degrees. Now if
the hot water, in which the meat is being cooked, is kept at
this temperature for some hours, we have all the conditions
united, which give to the flesh the quality best adapted for its
use as food. The juices are kept in the meat, and, instead of
being called upon to consume an insipid mass of indigestible
fibres, we have a tender piece of meat, from which, when cut,
the imprisoned juice runs freely. If the meat be allowed to
remain in the boiling water, without the addition of any cold
water to it, it becomes in a short time altogether cooked, but
it will also be almost indigestible, and therefore unpalatable.
To Bake a Ham. — Most persons boil a ham, but a first-
rate Virginia housewife tells us it is much better if baked prop-
erly. Soak it for an hour or more and wipe dry. Next spread
it all over with a batter made of flour and water; put it into a
deep pan with muffin rings or bits of oak wood under it to
keep it out of the gravy. When fully done — it will take from
five to seven hours✪ To Bake a Ham — take off the skin and batter crusted upon
the flesh side and set it away to cool, or glaze it by the follow-
ing recipe:
Glazed Ham. — Beat the yolks of two eggs very light.
Spread them all over your ham; then sift over fine cracker
crumbs✪ Glazed Ham, and set in the oven to brown. Currant jelly may be
used instead of yolks of eggs, and is very nice.
Page 98 · 3 recipe records on this page
Presented as published in 1883. 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
Beef. — To pickle for drying or boiling, thoroughly rub salt into it, and let it remain twenty-four hours to draw off the blood; after which drain and pack as desired; have ready a pickle prepared as follows: For every one hundred pounds of beef, seven pounds of salt, one ounce of saltpetre, one quart of molasses, eight gallons of soft water; boil and skim well; when cold pour it over the beef. Pieces designed for drying should be taken out in two weeks, and soaked over night, to take the salt from the outside.
Remains of Roast Beef. — Take off with a sharp knife all the meat from the bones, chop it fine, take cold gravy without the fat, put it in the spider to heat; if you have not this, some of the water in which the bones were boiled; when it boils up, sprinkle in salt and put in the minced meat; cover it and let it stand upon the fire long enough to heat it thoroughly, then stir in a small piece of butter, toast bread, and lay in a dish; put the meat over it; serve hot.
Boiling Meat. — There is all the difference in the world between boiling meat which is to be eaten, and meat whose juices are to be extracted in the form of soup. If the meat is required as nourishment, of course you want the juices kept in. To do this, it is necessary to plunge it into boiling water, which will cause thQ albumen in the meat lo coagulate suddenly,
and act as a plug or stopper to all the tubes of the meat, so that the nourishment will be tightly kept in. The temperature of the water should be kept at boiling point for five minutes, and then as much cold water must be added as will reduce the temperature to one hundred and sixty-five degrees. Now if the hot water, in which the meat is being cooked, is kept at this temperature for some hours, we have all the conditions united, which give to the flesh the quality best adapted for its use as food. The juices are kept in the meat, and, instead of being called upon to consume an insipid mass of indigestible fibres, we have a tender piece of meat, from which, when cut, the imprisoned juice runs freely. If the meat be allowed to remain in the boiling water, without the addition of any cold water to it, it becomes in a short time altogether cooked, but it will also be almost indigestible, and therefore unpalatable.
To Bake a Ham. — Most persons boil a ham, but a firstrate Virginia housewife tells us it is much better if baked properly. Soak it for an hour or more and wipe dry. Next spread it all over with a batter made of flour and water; put it into a deep pan with muffin rings or bits of oak wood under it to keep it out of the gravy. When fully done — it will take from five to seven hours — take off the skin and batter crusted upon the flesh side and set it away to cool, or glaze it by the following recipe:
Glazed Ham. — Beat the yolks of two eggs very light. Spread them all over your ham; then sift over fine cracker crumbs, and set in the oven to brown. Currant jelly may be used instead of yolks of eggs, and is very nice.
Records on this page
To Bake a HamGlazed HamGlazed Ham