the fire, oe sure that it is very hot, perfectly free from smoke and
will last during the broiling, whether one or more steaks are to be
cooked. If the fire is not very clear put a cover over the meat when
using a gridiron, which will prevent its blackening or burning, and
this 18 an ^ especially good plan when the meat is thick, or when
broilinj; birds or chickens, which are apt to be rare at the joints un-
less this is done. A charcoal fire is of course best for broiling.
Broiling steak is the very last thing to be done in getting breakfast
or dinner; every other dish should be ready for table, so that this
may have the cook's undivided attention. A steel gridiron with
slender bars is better than the ordinary iron one, as tne broad, flat
iron bars fry and scorch the meat, imparting a disagreeable flavor.
A light wire broiler that can be kept in the hahd and turned quickly
400 ,._ MEATS.
' ~ I
is the best, if one has not a patent broiler. In using the patent
broilers, such as the American and the later and better Dover, care
must be used to keep all doors and lids of stove or range closea dur-
ing the process. The dampers which shut oflf the drart to chimney
should be thrown open before beginning, to take the.flames in that
direction. Never take lid from broiler without first removing it
from fire, as the smoke and flames rush out past the meat and smoke
it.
Fried Meats. — Frying, proper^ is immersing in enough hot fat
to cover the article, and when tne fat is hot, and properly managed,
the food is quickly crisped at the surface and does not absorb the fat.
The process of cooking in just enough fat to prevent sticking has
not yet been named in English, but is called Sautein^ in^French and
is popularly known as Irying in this country ; it is not nearly so
nice nor healthful a method as Frying hy Immersion^ though very
generally practiced everywhere. The secret of success in immersing
IS what the French call the "surprise." The fire must be hot enough
to sear the surface and make it in^pervious to fat, and at the same
time seal up the rich juices. As soon as meat is browned by this
sudden application of heat, the pan may be moved to a cooler place
on stove, that the process may be finished more slowly. This method
of frying renders the 'meat more tender, and is a nice way of cook-
ing tough steaks. For instructions as to preparing and heating fat,
see Fritters. When improperly done, frying results in an unwhole-
some and greasy mess, unfit for food, out with care, plenty of fat
(which may be used again and again), and the ri^ht degree of heat^
nothing is easier than to produce a crisp, delicious and healthful
dish. Steaks and chops, or cutlets, are very nice either single-
breaded or dipped in batter, as Fritters, and fried. For complete di-
rections for breading see Croquettes. Finely sifted bread-crumbs,
cracker dust, granula, cerealine, Graham and corn meal✪ Fried Meats are all used
for breading meats. Be sure that the fat for frying is clean and
fresh and free from salt, or the article fried will have a bad odor.
Halflard and half b^ef drippings make a good frying mixture for
either sauteing or immersing, though lard is largely used alone, and
for tliose who cannot eat articles fried in lard, drippings or Ameri-
can cooking oil should be used.
Page 337 · 1 recipe record 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
the fire, be sure that it is very hot, perfectly free from smoke and will last during the broiling, whether one or more steaks are to be cooked. If the fire is not very clear put a cover over the meat when using a gridiron, which will prevent its blackening or burning, and this is an especially good plan when the meat is thick, or when broiling birds or chickens, which are apt to be rare at the joints unless this is done. A charcoal fire is of course best for broiling. Broiling steak is the very last thing to be done in getting breakfast or dinner; every other dish should be ready for table, so that this may have the cook's undivided attention. A steel gridiron with slender bars is better than the ordinary iron one, as tne broad, flat iron bars fry and scorch the meat, imparting a disagreeable flavor. A light wire broiler that can be kept in the hand and turned quickly
400 ,._ MEATS.
' ~ I
is the best, if one has not a patent broiler. In using the patent broilers, such as the American and the later and better Dover, care must be used to keep all doors and lids of stove or range closea during the process. The dampers which shut oflf the drart to chimney should be thrown open before beginning, to take the.flames in that direction. Never take lid from broiler without first removing it from fire, as the smoke and flames rush out past the meat and smoke it.
Fried Meats. — Frying, properly is immersing in enough hot fat to cover the article, and when tne fat is hot, and properly managed, the food is quickly crisped at the surface and does not absorb the fat. The process of cooking in just enough fat to prevent sticking has not yet been named in English, but is called Sauteing in French and is popularly known as Irying in this country ; it is not nearly so nice nor healthful a method as Frying hy Immersion^ though very generally practiced everywhere. The secret of success in immersing IS what the French call the "surprise." The fire must be hot enough to sear the surface and make it impervious to fat, and at the same time seal up the rich juices. As soon as meat is browned by this sudden application of heat, the pan may be moved to a cooler place on stove, that the process may be finished more slowly. This method of frying renders the 'meat more tender, and is a nice way of cooking tough steaks. For instructions as to preparing and heating fat, see Fritters. When improperly done, frying results in an unwholesome and greasy mess, unfit for food, out with care, plenty of fat (which may be used again and again), and the right degree of heat^ nothing is easier than to produce a crisp, delicious and healthful dish. Steaks and chops, or cutlets, are very nice either singlebreaded or dipped in batter, as Fritters, and fried. For complete directions for breading see Croquettes. Finely sifted bread-crumbs, cracker dust, granula, cerealine, Graham and corn meal are all used for breading meats. Be sure that the fat for frying is clean and fresh and free from salt, or the article fried will have a bad odor. Halflard and half beef drippings make a good frying mixture for either sauteing or immersing, though lard is largely used alone, and for tliose who cannot eat articles fried in lard, drippings or American cooking oil should be used.
Records on this page
Fried Meats