Trim off the rough parts of a nice brisket of beef, and jDlace in a kettle over a good fire. Add one pint of Lolling water, cover, and cook slowly fifteen min- utes to every pound. Add salt when meat is half MANU✪ Pot RoastAL FOR ARMY COOKS. 83 done. After the water evcqiorates add no more, as there should be fat enough to finish cooking the meat. Serve with gravy made from the fat in the pot. BROILED FILLET. Cut a fillet of beef into slices an inch thick. Moisten them with melted dripping or butter✪ Broiled Fillet and let stand for half an hour. Then place them on a broiler and broil over a quick fire five minutes, turning them two or three times. Place them on a hot plate, season with salt and pepper, pour sauce around, and serve. POUNDED BEEF. Cut the lean meat from a shin of beef weighing 10 pounds. Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a boil, removing scum as it rises. Peel two turnips and two onions, scrape one carrot, and place with beef after the broth is skimmed. (If available put in half a cup green sweet herbs and parsley.) Also add one level tea- spoonful of salt✪ Pounded Beef. Cover kettle closely and boil six hours slowly. At end of six hours, take uj) meat, fat, and gristle, remove all bone, jjut into a col- ander, and rub through with a potato masher. Sea- son highly and press firmly into a tin or earthen mold. Strain broth left and save it for soup, using first enough to moisten meat in mold. After press- ing beef into mold and moistening with broth, put a weight on to keep it down and put away to cool. "When beef is quite cold, turn out of mold and cut into thin slices. BROILED BEEFSTEAK. In a frying pan. The best pieces of beef for steak are the tender- loin, sirloin, and rib pieces✪ Broiled Beefsteak. A steak should not be 84 MANUAL FOR ARMY COOKS. less tlian tliree-quarters of an incli nor more tlian an incli and a quarter thick. If beating is neces- sary, beat on both, sides, but not enough to tear the beef and allow the juices to escape. Cleanse the steak, but do not put it into water. Have the frying ]Dan very hot and dry ; put in the steak, cover it with a tin plate or pan, and turn the steak often, preferably with a pair of meat tongs. If a knife and fork are used, insert the fork in the outer or skin edge of the steak. A steak an inch to an inch and a quarter thick will be cooked in twelve or fifteen minutes. When cooked put it on a hot dish and season with pepper and salt. The juices will then escape and furnish the gravy. Or, have ready in a hot dish a half tea- spoonful of salt, a quarter of a teaspoonful of pepper, a piece of butter or beef dripping not quite the size of an egg ; add two tablespoonf uls of boiling water. Mix well together. Put the steak into it and turn it over once so that both sides will be moistened with the gravy, and serve. If this does not furnish enough gravy, add two or more tablespoonfuls of boiling water to the fat remaining in the pan, mix thoroughly, pour it over the steak, and let it mix with the other gravy. Prepare and broil mutton chops, venison, and pork steaks as above. Meat prepared in this way is quite equal to that broiled on a gridiron, and this method does not waste its juices. On a gridiron.

AI-modernized reading of the original text

Trim off the rough parts of a nice brisket of beef, and jDlace in a kettle over a good fire. Add one pint of boiling water, cover, and cook slowly fifteen minutes to every pound. Add salt when meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the meat. Serve with gravy made from the fat in the pot. BROILED FILLET. Cut a fillet of beef into slices an inch thick. Moisten them with melted dripping or butter and let stand for half an hour. Then place them on a broiler and broil over a quick fire five minutes, turning them two or three times. Place them on a hot plate, season with salt and pepper, pour sauce around, and serve. POUNDED BEEF. Cut the lean meat from a shin of beef weighing 10 pounds. Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a boil, removing scum as it rises. Peel two turnips and two onions, scrape one carrot, and place with beef after the broth is skimmed. (If available put in half a cup green sweet herbs and parsley.) Also add one level teaspoonful of salt. Cover kettle closely and boil six hours slowly. At end of six hours, take up meat, fat, and gristle, remove all bone, put into a colander, and rub through with a potato masher. Season highly and press firmly into a tin or earthen mold. Strain broth left and save it for soup, using first enough to moisten meat in mold. After pressing beef into mold and moistening with broth, put a weight on to keep it down and put away to cool. When beef is quite cold, turn out of mold and cut into thin slices. BROILED BEEFSTEAK. In a frying pan. The best pieces of beef for steak are the tenderloin, sirloin, and rib pieces. A steak should not be less than three-quarters of an inch nor more than an inch and a quarter thick. If beating is necessary, beat on both, sides, but not enough to tear the beef and allow the juices to escape. Cleanse the steak, but do not put it into water. Have the frying pan very hot and dry ; put in the steak, cover it with a tin plate or pan, and turn the steak often, preferably with a pair of meat tongs. If a knife and fork are used, insert the fork in the outer or skin edge of the steak. A steak an inch to an inch and a quarter thick will be cooked in twelve or fifteen minutes. When cooked put it on a hot dish and season with pepper and salt. The juices will then escape and furnish the gravy. Or, have ready in a hot dish a half teaspoonful of salt, a quarter of a teaspoonful of pepper, a piece of butter or beef dripping not quite the size of an egg; add two tablespoonfuls of boiling water. Mix well together. Put the steak into it and turn it over once so that both sides will be moistened with the gravy, and serve. If this does not furnish enough gravy, add two or more tablespoonfuls of boiling water to the fat remaining in the pan, mix thoroughly, pour it over the steak, and let it mix with the other gravy. Prepare and broil mutton chops, venison, and pork steaks as above. Meat prepared in this way is quite equal to that broiled on a gridiron, and this method does not waste its juices. On a gridiron.

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Gravy for Baked FishPot RoastBroiled FilletPounded BeefBroiled BeefsteakBroiled Beefsteak

Manual for army cooks