half a pound of salt pork✪ Fillet of Veal, Roasted. Rub the salt and pepper into the
veal ; then fill the cavity, from which the bone was taken, with
the force-meat. Skewer and tie the fillet into a round shape.
Cut the pork in thin slices, and put half of these on a tin sheet
that will fit into the dripping pan ; place this in the pan,
and the fillet on it. Cover the veal with the remainder of
the pork. Put hot water enough in the pan to just cover the
bottom, and place in the oven. Bake slowly for four hours,
basting frequently with the gravy in the pan, and with salt, pep-
per and flour. As the water in the pan cooks away, it must be
renewed, remembering to have only enough to keep the
meat and pan from burning. After it has been cooking three
hours, take the pork from the top of the fillet, spread the top
thickly with butter and dredge with flour. Repeat this after
thirty minutes, and then brown handsomely. Put the re-
mainder of the butter, which should be about three table-
spoonfuls, in a sauce-pan, and when hot, add two
heaping table -spoonfuls of flour, and stir until dark brown.
Add to it half a pint of stock or water; stir a minute,
and set back where it will keep warm, but not cook. Now
take up the fillet, and skim all the fat off of the gravy ; add
water enough to make half a pint of gravy, also the sauce
just made. Let this boil up, and add the juice of half a
lemon, and more salt and pepper, if needed. Strain, and
pour around the fillet. Garnish the dish with potato puff?
and slices of lemon.
Roast Ham.
Prepare the ham as for boiling, and if it is of good size
(say ten pounds), boil three hours. Remove the skin, and
put the ham in a baking pan. Let it cook two hours in a
moderate oven✪ Roast Ham. Serve with champagne sauce.
[36 MISS PABLO A'S 1STEW COOK BOOK.
BROILING.
The fire for broiling must be clear, and for meats it must
be hotter and brighter than for fish. Coals from hard wood
or charcoal are best, but in all large towns and cities hard
coal is nearly always used, except in hotels and restaurants,
where there is usually a special place for broiling with char-
coal. The double broiler is the very best thing in the
market for broiling meats and fish. When the meat is
placed in it, and the slide is slipped over the handles, all
there is to do is to hold the broiler over the fire, or, if you
have an open range, before the fire. A fork or knife need
not go near the meat until it is on the dish. A great amount
of the juice is saved. With the old-fashioned gridirons it
is absolutely necessary to stick a fork into the meat to turn
it, and although there are little grooves for the gravy to run
into, what is saved in this way does not compare with
what is actually kept within the meat where the double
broiler is used. Professional cooks can turn a steak without
running a fork into the meat, but not one in a hundred
common cooks can do it.
Mutton Chops.
Sprinkle the chops with salt, pepper and flour. Put them
in the double broiler. Broil over or before the fire for eight
minutes. Serve on a hot dish with butter, salt and pepper
for tomato sauce. The fire for chops should not be as hot as
for steak. Chops can be seasoned with salt and pepper,
wrapped in buttered paper and broiled ten minutes over a hot
fire.
Page 59 · 2 recipe records on this page
Presented as published in 1880. 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
half a pound of salt pork. Rub the salt and pepper into the veal ; then fill the cavity, from which the bone was taken, with the force-meat. Skewer and tie the fillet into a round shape. Cut the pork in thin slices, and put half of these on a tin sheet that will fit into the dripping pan ; place this in the pan, and the fillet on it. Cover the veal with the remainder of the pork. Put hot water enough in the pan to just cover the bottom, and place in the oven. Bake slowly for four hours, basting frequently with the gravy in the pan, and with salt, pepper and flour. As the water in the pan cooks away, it must be renewed, remembering to have only enough to keep the meat and pan from burning. After it has been cooking three hours, take the pork from the top of the fillet, spread the top thickly with butter and dredge with flour. Repeat this after thirty minutes, and then brown handsomely. Put the remainder of the butter, which should be about three tablespoonfuls, in a sauce-pan, and when hot, add two heaping table -spoonfuls of flour, and stir until dark brown. Add to it half a pint of stock or water; stir a minute, and set back where it will keep warm, but not cook. Now take up the fillet, and skim all the fat off of the gravy ; add water enough to make half a pint of gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon, and more salt and pepper, if needed. Strain, and pour around the fillet. Garnish the dish with potato puff? and slices of lemon.
Roast Ham.
Prepare the ham as for boiling, and if it is of good size (say ten pounds), boil three hours. Remove the skin, and put the ham in a baking pan. Let it cook two hours in a moderate oven. Serve with champagne sauce.
BROILING.
The fire for broiling must be clear, and for meats it must be hotter and brighter than for fish. Coals from hard wood or charcoal are best, but in all large towns and cities hard coal is nearly always used, except in hotels and restaurants, where there is usually a special place for broiling with charcoal. The double broiler is the very best thing in the market for broiling meats and fish. When the meat is placed in it, and the slide is slipped over the handles, all there is to do is to hold the broiler over the fire, or, if you have an open range, before the fire. A fork or knife need not go near the meat until it is on the dish. A great amount of the juice is saved. With the old-fashioned gridirons it is absolutely necessary to stick a fork into the meat to turn it, and although there are little grooves for the gravy to run into, what is saved in this way does not compare with what is actually kept within the meat where the double broiler is used. Professional cooks can turn a steak without running a fork into the meat, but not one in a hundred common cooks can do it.
Mutton Chops.
Sprinkle the chops with salt, pepper and flour. Put them in the double broiler. Broil over or before the fire for eight minutes. Serve on a hot dish with butter, salt and pepper for tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire.
Records on this page
Fillet of Veal, RoastedRoast Ham