])urplisli color; the fat is scanty, yellow, and moist.
The above remarks apply to mutton, except that in
good mutton the fat is white. In unwholesome
mutton the fat is decidedly yellow. If meat is
frozen it should be thawed in cold water before it
is cooked. This rule applies to all frozen meats,
poultry, game, and fish. If meat is tainted, it is
useless to attempt to disguise it; it should be
thrown away.
Meat becomes tender and more digestible by
keeping. If it is to be kept longer than ordinary
it should be dredged with pepper. It should be
wiped with a dry cloth as soon as it comes from the
butcher.
Meat must not be j^laced in contact with ice. It
should not be kept wrapped in paper, nor in any-
thing that may impart flavor. Before putting raw
or cooked meat into a refrigerator cover it with a
clean cloth. The x>i'a'Ctice of taking the bones out
of baking i)ieces and skewering is improper, as the
escape of the juices is thereby facilitated. The
time required for baking depends on the oven, the
quality of the meat, its size and shape, and the time
it has been killed; fresh-killed meat requires a
longer time to cook. A longer time is required in
cold than in warm weather.
The time may be generally stated at from fifteen
to twenty minutes to the pound. If dripping from
the baked beef is not used for gravy, strain it into
a tin or earthen vessel, cover it, and put it in a cool
place for future cooking. When congealed into a
cake, if any sediment adheres to it, scrape it oft*.
Mutton dripping can not be used for any kind of
cooking, as it communicates a tallowy taste to
everything cooked with it.
BAKED BEEF.
Cleanse the meat ; then place it in the \ya,n with
the fat and skin side up ; put the pan into a hot
9281 6
82 MANUAL FOR ARMY COOKS.
oven, and when tlie heat has started enough of the
oil of the fat commence to baste, which should be
performed quickly, closing the oven door as soon as
basting is done. The basting should be repeated
often during the baking ; when nearly done sprinkle
it with pepper and salt, and baste. The meat should
be served on a warm platter. (See Gravy for Baked
Meats.)
If the beef is not sufficiently fat and juicy to fur-
nish material for basting, a tablespoonful or more
of stock, gravy, or beef dripping should be put into
the pan ; putting water into the -pan to baste with
is improper, as water can not be raised to as high a
temperature as fat and does not, therefore, serve as
well ; besides this, when water is used, the beef is,
to a certain extent, stewed and not baked, and its
flavor is injured. One or more onions sliced and
placed on the beef may be cooked with it.
Mutton, veal, and fresh pork may be prepared
and baked as above. 'They must be well done to be
palatable. Before putting pork into the oven, score
the skin into small squares.
As ordinarily cooked by the soldier, baked meats
are generallj overdone and dry. It has been sug-
gested that just before the beef is done it be covered
with a large pan to confine the juices which would
otherwise evaporate.
When cutting meats to cook, cut across grain of
muscle. Never wash fresh meat before roasting;
scrape it if necessary to clean it. If wet or moist,
dry thoroughly before cooking.
Do not place meat on ice but in a vessel on ice.
Do not use salt when basting, but salt the meat
when done.
POT ROAST. ✪ Gravy for Baked Fish
Page 31 · 3 recipe records on this page
Presented as published in 1896. 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
Purplish color; the fat is scanty, yellow, and moist. The above remarks apply to mutton, except that in good mutton the fat is white. In unwholesome mutton the fat is decidedly yellow. If meat is frozen it should be thawed in cold water before it is cooked. This rule applies to all frozen meats, poultry, game, and fish. If meat is tainted, it is useless to attempt to disguise it; it should be thrown away.
Meat becomes tender and more digestible by keeping. If it is to be kept longer than ordinary it should be dredged with pepper. It should be wiped with a dry cloth as soon as it comes from the butcher.
Meat must not be placed in contact with ice. It should not be kept wrapped in paper, nor in anything that may impart flavor. Before putting raw or cooked meat into a refrigerator cover it with a clean cloth. The practice of taking the bones out of baking pieces and skewering is improper, as the escape of the juices is thereby facilitated. The time required for baking depends on the oven, the quality of the meat, its size and shape, and the time it has been killed; fresh-killed meat requires a longer time to cook. A longer time is required in cold than in warm weather.
The time may be generally stated at from fifteen to twenty minutes to the pound. If dripping from the baked beef is not used for gravy, strain it into a tin or earthen vessel, cover it, and put it in a cool place for future cooking. When congealed into a cake, if any sediment adheres to it, scrape it off. Mutton dripping can not be used for any kind of cooking, as it communicates a tallowy taste to everything cooked with it.
BAKED BEEF.
Cleanse the meat ; then place it in the pan with the fat and skin side up ; put the pan into a hot
9281 6
oven, and when the heat has started enough of the oil of the fat commence to baste, which should be performed quickly, closing the oven door as soon as basting is done. The basting should be repeated often during the baking ; when nearly done sprinkle it with pepper and salt, and baste. The meat should be served on a warm platter. (See Gravy for Baked Meats.)
If the beef is not sufficiently fat and juicy to furnish material for basting, a tablespoonful or more of stock, gravy, or beef dripping should be put into the pan ; putting water into the -pan to baste with is improper, as water can not be raised to as high a temperature as fat and does not, therefore, serve as well ; besides this, when water is used, the beef is, to a certain extent, stewed and not baked, and its flavor is injured. One or more onions sliced and placed on the beef may be cooked with it.
Mutton, veal, and fresh pork may be prepared and baked as above. 'They must be well done to be palatable. Before putting pork into the oven, score the skin into small squares.
As ordinarily cooked by the soldier, baked meats are generally overdone and dry. It has been suggested that just before the beef is done it be covered with a large pan to confine the juices which would otherwise evaporate.
When cutting meats to cook, cut across grain of muscle. Never wash fresh meat before roasting; scrape it if necessary to clean it. If wet or moist, dry thoroughly before cooking.
Do not place meat on ice but in a vessel on ice. Do not use salt when basting, but salt the meat when done.
POT ROAST.
Records on this page
Gravy for Baked FishBaked BeefPot Roast