White meats, like mutton
and poultry, are improved in appearance by boiUng rice with them ;
or boiling closely tied in a coarse well-floured cotton cloth is better^
and cooked in this way the meat will be very juicv. The cloth
must be wrung out of scalding water and dredged inside thickly with
flour. When the meat is wanted to slice cold it will be much im-
proved if left to cool in the water in which it is cooked. When to
be served hot take up as soon as done.
To boil meat Au Court Bouillon make a Marmade by cooking
in a saucepan one large onion and two slices each carrot and turnip
ten minutes in two tablespoons butter ; then add four cloves, a bunch
of sweet herbs, two or three stalks celery, half teaspoon each pepper
and mustard, stick cinnamon and one quart cider, or pint each vine-
gar and water. Put meat in kettle, add marinade ana water to cover
and cook till tender, adding two tablespoons salt✪ Boiled Meat Au Court Bouillon quarter of an hour
before it is done. This is also nice for stewed beef or fish. Any flavor-
ing not liked can be omitted in any marinade. The meat boiled for
soup may be made into Jellied meat by taking from the bones,
chopping, and seasoning well with catsups and spices, moistening
with a bowl of the liquor in which it was boiled (taken out for this
before vegetables are put in) and put into molds ; when cold turn
MEATS. 399
out and slice. If the liquor is xtot thick enough to jelly, boil down
or add a little gelatine✪ Jellied Meat.
Broiled Meats. — Broiling is the most wholesome method of
cooking meats, and is most acceptable to invalids. Tough steak is
made more tender by pounding or hacking with a dull knife, but
some of the juices are lost by the operation ; cutting it across in
small squares with a sharp knife on both sides, being careful not to
cut quite through, is better than either. Tough meats are also im-
proved by laying for two hours on a dish containing three or four
tablespoons each of vinegar and salad oil (or butter), a little pepper,
but no salt; turn every twenty minutes; the action of the oil and
vinegar softens the fibers without extracting their juices. Trim off
all superfluous fat, but never wash a freshly-cut steak. Never salt
or pepper steaks or chops before or while cooking, but if very lean,
dip in melted butter. Place the steak on a hot, well-greased^ grid-
iron and leave only long enough to sear one side so that the juices
cannot escape, then turn and sear the other, and cook from nve to
twelve minutes, as wanted rare or well done, turning often, almost
continually, to keep in the juices and prevent scorching ; the time
required for cooking depends also upon thickness of steak and kind
of broiler used. Dish on a hot platter, season with salt✪ Broiled Meats and pepper
and bits of butter, cover with a not platter and serve at once. A
small pair of tongs are best to turn steaks, as piercing with a fork
frees the iuices. If fat drips on the coals below, the blaze may be
extinguisnedby sprinkling ^th
salt, always witndrawing the
griairon to prevent the steak
om acquiring a smoky flavor.
Always have a brisk fire,
whether cooking in a patent
broiler directly over the fire, or
on a gridiron over a bed of live
coals. As the success of the
broil depends upon the state of
Page 336 · 4 recipe records on this page
Presented as published in 1890. 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
White meats, like mutton and poultry, are improved in appearance by boiling rice with them ; or boiling closely tied in a coarse well-floured cotton cloth is better, and cooked in this way the meat will be very juicv. The cloth must be wrung out of scalding water and dredged inside thickly with flour. When the meat is wanted to slice cold it will be much improved if left to cool in the water in which it is cooked. When to be served hot take up as soon as done.
To boil meat Au Court Bouillon make a Marinade by cooking in a saucepan one large onion and two slices each carrot and turnip ten minutes in two tablespoons butter ; then add four cloves, a bunch of sweet herbs, two or three stalks celery, half teaspoon each pepper and mustard, stick cinnamon and one quart cider, or pint each vinegar and water. Put meat in kettle, add marinade ana water to cover and cook till tender, adding two tablespoons salt quarter of an hour before it is done. This is also nice for stewed beef or fish. Any flavoring not liked can be omitted in any marinade. The meat boiled for soup may be made into Jellied meat by taking from the bones, chopping, and seasoning well with catsups and spices, moistening with a bowl of the liquor in which it was boiled (taken out for this before vegetables are put in) and put into molds ; when cold turn
out and slice. If the liquor is not thick enough to jelly, boil down or add a little gelatine.
Broiled Meats. — Broiling is the most wholesome method of cooking meats, and is most acceptable to invalids. Tough steak is made more tender by pounding or hacking with a dull knife, but some of the juices are lost by the operation ; cutting it across in small squares with a sharp knife on both sides, being careful not to cut quite through, is better than either. Tough meats are also improved by laying for two hours on a dish containing three or four tablespoons each of vinegar and salad oil (or butter), a little pepper, but no salt; turn every twenty minutes; the action of the oil and vinegar softens the fibers without extracting their juices. Trim off all superfluous fat, but never wash a freshly-cut steak. Never salt or pepper steaks or chops before or while cooking, but if very lean, dip in melted butter. Place the steak on a hot, well-greased^ gridiron and leave only long enough to sear one side so that the juices cannot escape, then turn and sear the other, and cook from nve to twelve minutes, as wanted rare or well done, turning often, almost continually, to keep in the juices and prevent scorching ; the time required for cooking depends also upon thickness of steak and kind of broiler used. Dish on a hot platter, season with salt and pepper and bits of butter, cover with a not platter and serve at once. A small pair of tongs are best to turn steaks, as piercing with a fork frees the iuices. If fat drips on the coals below, the blaze may be extinguisnedby sprinkling ^th salt, always witndrawing the
griairon to prevent the steak om acquiring a smoky flavor. Always have a brisk fire, whether cooking in a patent broiler directly over the fire, or on a gridiron over a bed of live coals. As the success of the broil depends upon the state of
Records on this page
Boiled Meat Au Court BouillonJellied MeatJellied MeatBroiled Meats