A laboratory manual of foods and cookery

Heat an iron pan very hot. Remove extra fat from steak or chops. Sear meat on both sides, then turn frequently until cooked as desired, using a knife and fork for turning. Five minutes is necessary for lamb chop or steak one inch thick. Season with butter, salt, and pepper. Broiled Lamb or Mutton Chop Wipe chops, remove superfluous fat, and place in a broiler greased with some of the mutton fat. In loin chops flank may be rolled and fastened with a small wooden skewer. Broil over a clear fire, turning every ten seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides. Broiled Fillet of Beef Cut slices about two inches thick from fillet. Shape in circles. Place the circles on greased broiler and broil over hot coals from 4-6 minutes, turning them every 10 seconds. Serve on hot platter; garnish with slices of broiled tomato and brown mushroom sauce. Hamburg Steak Ingredients : i Ib. round of beef i tsp. onion juice i tsp. salt i tbsp. butter | tsp. pepper i tbsp. parsley Method : Shape into cakes and pan-broil. Pan-Broiled Chops Chops for pan-broiling should have flank and most of fat removed. Wipe chops and put in a hissing, hot frying pan. Sear on both sides, then turn frequently until cooked as desired. Drain on brown paper, put on hot platter and spread with small amount of butter and seasonings. Breaded Mutton Cutlets Ingredients : 8 Frenched chops, cut thin \ tsp. salt i tbsp. butter £ tsp. pepper 4 tbsp. flour i c. cream \ c. chopped ham Method : Make a white sauce of the above ingredients. When thoroughly cooked add the finely chopped ham, mix thoroughly and set aside to cool. Broil the chops. Season each chop with salt and pepper, and cover on both sides with a layer of the sauce. Allow them to stand on a buttered plate until firm, then dip in egg and crumbs and fry in deep fat until brown. Serve with Cuban or tomato sauce. Veal Cutlets I Cut a slice from the leg or fillet of veal into pieces for serving. Dredge with salt, pepper, and flour ; brown in bacon or salt pork fat. Remove from pan. Put 2 tablespoons of flour in the pan ; let brown ; add i^ cups of broth or water. When it boils, add the cutlets, cover and simmer f of an hour, or until the cutlets are tender. Veal Cutlets II Use slices of veal from leg cut \ inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregularly-shaped pieces may be rolled and fastened with small wooden skewers. Dip in seasoned crumbs, egg and crumbs; place in a pan with butter, lard and water, cover and cook until tender in a moderate oven. 30 to 40 minutes is required. Veal Loaf Ingredients: 3 Ibs. lean veal (chopped) 2 tbsp. lemon juice \ Ib. salt pork (chopped) i tbsp. salt 6 crackers (ground) \ tbsp. pepper 4 tbsp. cream onion juice Method: Mix ingredients, pack in a bread pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with pork fat. Prick frequently while baking so that pork fat may be absorbed. Sweetbreads