Chops, bacon and birds, as well as fish, are often
broiled in paper. To broil in this way, proceed as fol-
lows : Take a large sheet of white letter-paper, and rub it
well with butter, to keep out the air. Season the chop or
bird with salt and pepper, place it near the center of the
paper, and fold the edges of the covering over several
times, pinching them together close to the meat. The
paper will char a lor^g time before it blazes, if care be
taken not to break through the paper and thus admit the
air and let out the fat and juice that will have come from
the meat. The meat will be basted in its own juice. A
longer time is required for broiling in this way, but when
the paper is well brov/ned, the meat is done. Birds to be
broiled are cut open and the inside laid to the fire
first.
Anything egged and crumbed should be well buttered
before broiling. The broiler should be covered with a tin
pan or a baking pan when pieces that require any length
of time to dress are to be broiled. In broiling a good-
62 THE PA TTER.V COOK-BOOK.
sized chicken a great amount of care is required, and
really none but a professional can be sure of the result.
The amateur will be better pleased to broil the chicken
only long enough to give it a rich brown tone on all
sides, and then put it in a shallow pan or a frying-pan,
and finish it in a moderate oven.
Pan-broiling is broiling in a hissing hot frying-pan.
This way often has to be relied upon when wood is
burned instead of coal, the difficulty of securing a deep
bed of wood coals to broil over being not easily over-
come. Heat the pan very hot and rub across it once
with a bit of fat from the meat, to keep the latter from
sticking to the pan ; but do not leave any fat in the pan.
Sear the meat quickly on one side, then turn it carefully
(without piercing the lean of the meat) and brown the
other side before any juice escapes into the pan. Cook
about five minutes for meat an inch thick, if it be liked
dressed rare, turning it twice ; and serve very hot, after
seasoning with butter, salt and pepper. This is not fry-
ing or rather sauteing, but broiling on iron, and the
flavor of meat prepared in this way is excellent.
BOILING.
Salted meats, such as ham, corned-beef, salt tongue,
etc., should be put on the fire to boil in cold water, to
draw out the salt, and should be gently brought to the
boiling point and kept there, rapid boiling being carefully
avoided, as it hardens and ruins the meat. All other
meats should be plunged in boiling water at the first, and
when the water boils again (it will be cooled somewhat
when the meat is put in) skim it and keep it at the boil-
ing point for fifteen minutes ; then draw the kettle away
PLAIN DIRECTIONS. 6^
from the fire, where it will be kept at just the bubbling
point, care being taken that the water never gets below
this heat while the meat is cooking. If these directions
are followed, every piece of boiled meat will be found
tender and juicy when done and will cut smoothly, while
meat that has been boiled rapidly will break into long
shreds when cut, and will be hard and tasteless.
Page 22
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
Chops, bacon and birds, as well as fish, are often broiled in paper. To broil in this way, proceed as follows : Take a large sheet of white letter-paper, and rub it well with butter, to keep out the air. Season the chop or bird with salt and pepper, place it near the center of the paper, and fold the edges of the covering over several times, pinching them together close to the meat. The paper will char a long time before it blazes, if care be taken not to break through the paper and thus admit the air and let out the fat and juice that will have come from the meat. The meat will be basted in its own juice. A longer time is required for broiling in this way, but when the paper is well browned, the meat is done. Birds to be broiled are cut open and the inside laid to the fire first.
Anything egged and crumbed should be well buttered before broiling. The broiler should be covered with a tin pan or a baking pan when pieces that require any length of time to dress are to be broiled. In broiling a good-
sized chicken a great amount of care is required, and really none but a professional can be sure of the result. The amateur will be better pleased to broil the chicken only long enough to give it a rich brown tone on all sides, and then put it in a shallow pan or a frying-pan, and finish it in a moderate oven.
Pan-broiling is broiling in a hissing hot frying-pan. This way often has to be relied upon when wood is burned instead of coal, the difficulty of securing a deep bed of wood coals to broil over being not easily overcome. Heat the pan very hot and rub across it once with a bit of fat from the meat, to keep the latter from sticking to the pan ; but do not leave any fat in the pan. Sear the meat quickly on one side, then turn it carefully (without piercing the lean of the meat) and brown the other side before any juice escapes into the pan. Cook about five minutes for meat an inch thick, if it be liked dressed rare, turning it twice ; and serve very hot, after seasoning with butter, salt and pepper. This is not frying or rather sauteing, but broiling on iron, and the flavor of meat prepared in this way is excellent.
BOILING.
Salted meats, such as ham, corned-beef, salt tongue, etc., should be put on the fire to boil in cold water, to draw out the salt, and should be gently brought to the boiling point and kept there, rapid boiling being carefully avoided, as it hardens and ruins the meat. All other meats should be plunged in boiling water at the first, and when the water boils again (it will be cooled somewhat when the meat is put in) skim it and keep it at the boiling point for fifteen minutes ; then draw the kettle away
from the fire, where it will be kept at just the bubbling point, care being taken that the water never gets below this heat while the meat is cooking. If these directions are followed, every piece of boiled meat will be found tender and juicy when done and will cut smoothly, while meat that has been boiled rapidly will break into long shreds when cut, and will be hard and tasteless.