society, every income, to keep up appearances, has at least
half as much more to do than it can afford. In the selection
of provisions, the des¢ is generally the cheapest. Half a pound
of good meat is more nutritious than three times the amount
of inferior. As to-vegetables buy them fresh. Above all, where
an income is small and there are many to feed, be careful that
all the nourishment is retained in the food that is purchased.
This is to be effected by careful cooking. Cleanliness is an
imperative condition. Let all cooking utensils be clean and in
order. Uncleanliness produces disorder, and disorder. con-
fusion. Time and money are thus wasted, dinner spoiled, and
all goes wrong. In the cooking of meat by any process what-
ever, remember, above all, to cook the juices zz 7#, not out of
it.
BOILING.
In boiling put the meat, if fresh, into cold water, or, if salt,
into luke-warm. Simmer it very gently until done. It is a
general rule to allow a quarter of an hour to every pound of
meat; but in this, as in everything else, judgment must be
used according to the bone and shape of the joint, and accord-
ing to the taste of the eaters. All kinds of meat, fish, flesh and
and fowl, should be boiled very slowly, and the scum taken off
just as boiling commences. If meats are allowed to boil too fast
they toughen, all their juices are extracted, and only the fleshy
fibre, without sweetness, is left; if they boil too long they are
reduced to a jelly,and their nourishing properties are trans-
ferred to the water in which they are boiled. Nothing is more
difficult than to boil meat exactly as it should be ; close atten-
tion and good judgment are indispensable.
ROASTING.
In roasting meat the gravy may be retained in it by pricking
the joint all over with a fork and rubbing in pepper and salt.
».Mutton and beef may be underdone, veal and pork must be .
INTRODUCTORY OBSERVATIONS. 9
well cooked. Young meat generally requires more cooking
~ than old ; thus lamb and veal must be more done than mutton
and beef. In frosty weather meat will require a little more time
for cooking. All joints for roasting will improve by hanging a
day or so before cooking.
BROILING.
Broiling is the most nutritious method of cooking mutton
and pork chops, or beef and rump steaks, kidneys (which
should never be cut open before cooking), etc. Have the
gridiron clean, and put over a clear fire; put the meat on it;
“keep it turned often.” This last is a common direction in
books, but the reason why is never stated; it is to keep the
gravy inthe meat. By letting the one side of a steak be well
done before turning, you will see the red gravy settled on the
top of the steak, and so the meat is hard and spoiled. This is
cooking the gravy out of, instead of keeping it in, the meat to
nourish the consumer. Never stick the fork in the meaty
part ; you will lose gravy if you do. Be sure to turn often, and
generally the chop or steak is done if it feels firm to the fork ;
if not done it will be soft and flabby. It is economical to
broil well. Many a very little piece of meat, nicely broiled,
with gravy in it, well seasoned with pepper and salt, a very
little butter on it, and served up quite hot, will make a better
and more nourishing meal than four times the amount of
badly cooked in the frying pan.
FRYING.
Although very bad for chops or steaks, the frying pan is
indispensable for some things, such as veal cutlets, lamb chops
(sometimes), fish, pancakes, etc. Most meats and fish are
usually fried with egg and bread crumbs. The frying pan
must be kept clean. This is very essential, as the dirt that
sticks to the pan absorbs the fat, prevents the meat browning,
and turns it a nasty black color. Have a clear brisk fire, as
Page 1
Presented as published in 1899. 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
society, every income, to keep up appearances, has at least half as much more to do than it can afford. In the selection of provisions, the best is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to-vegetables buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by careful cooking. Cleanliness is an imperative condition. Let all cooking utensils be clean and in order. Uncleanliness produces disorder, and disorder. confusion. Time and money are thus wasted, dinner spoiled, and all goes wrong. In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it. BOILING.
In boiling put the meat, if fresh, into cold water, or, if salt, into luke-warm. Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat; but in this, as in everything else, judgment must be used according to the bone and shape of the joint, and according to the taste of the eaters. All kinds of meat, fish, flesh and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fibre, without sweetness, is left; if they boil too long they are reduced to a jelly,and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difficult than to boil meat exactly as it should be ; close attention and good judgment are indispensable.
ROASTING.
In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt.
»Mutton and beef may be underdone, veal and pork must be .
INTRODUCTORY OBSERVATIONS. 9
well cooked. Young meat generally requires more cooking ~ than old ; thus lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roasting will improve by hanging a day or so before cooking.
BROILING.
Broiling is the most nutritious method of cooking mutton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire; put the meat on it; “keep it turned often.” This last is a common direction in books, but the reason why is never stated; it is to keep the gravy inthe meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, instead of keeping it in, the meat to nourish the consumer. Never stick the fork in the meaty part ; you will lose gravy if you do. Be sure to turn often, and generally the chop or steak is done if it feels firm to the fork ; if not done it will be soft and flabby. It is economical to broil well. Many a very little piece of meat, nicely broiled, with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourishing meal than four times the amount of badly cooked in the frying pan.
FRYING.
Although very bad for chops or steaks, the frying pan is indispensable for some things, such as veal cutlets, lamb chops (sometimes), fish, pancakes, etc. Most meats and fish are usually fried with egg and bread crumbs. The frying pan must be kept clean. This is very essential, as the dirt that sticks to the pan absorbs the fat, prevents the meat browning, and turns it a nasty black color. Have a clear brisk fire, as