Cut the fat — beef suet or flank fat — in small pieces, re- moving skin and bits of lean meat. Cover with cold salted water and leave in a cold place for several hours. Drain off the water, and if possible soak again, and drain. Cook slowly in moderate oven or in upper part of the double boiler till the fat has melted and the scraps are crisp, but not brown. Strain and cool. Slices of raw potato or pieces of charcoal cooked in the fat before straining will absorb any impurities. Beef, pork and chicken fat may be combined. Surplus fat from roast beef, corned beef, etc., may be added. Such fat may be used for shortening muffins, ginger- bread, etc., for greasing pans, for some sauces and soups, or for deep frying. Mutton fat may be prepared to add to fry fat. Fat from bacon, ham or sausages should be reserved for hashes or warming over potatoes. MEATS. Broiled Meats, Chops, Steaks. The meat should be cut in convenient pieces, and some of the bone, gristle and fat removed. Sections one inch thick will be more juicy than thinner ones. Wipe the meat with a damp cloth, grease the broiler or pan with a piece of the fat, or brush melted fat over the meat. Place the meat where intense heat will reach it at first, under the gas flame, or in a hot pan on top of the stove, or over hot coals. Turn often at first, every half minute if directly over the coals, until well seared and browned on both sides, then move it farther away from the fire so the heat may penetrate to the center without burning the outside. As the meat is seared on the surface the juices are driven towards the center, and expanding with the heat tend to make the surface of the meat puff outward. This is very apparent between the wires of a double broiler and probably is the best indication that the meat is cooked. Steaks one inch thick should cook in five or six minutes to be rare, eight or ten minutes to be well done, the time 29 varying according to the method of cooking and intensity of heat. Mutton chops may be served rare, lamb usually well done, veal and pork always must be thoroughly cooked. Broiled meats should be served at once on a hot dish and with slight seasoning beside their own juices. If kept hot the cooking is continued too far. Fish and chicken may be partially broiled and then fin- ished in the oven. Apply the direct heat mainly to the cut inside surface, as the skin burns easily. Roast Meats. Trim, wipe, score the fat portion and rub salt into that, place on rack in pan, sprinkle flour all over it, put skin side down. Have oven very hot at first to sear outside quickly to prevent escape of juice, then reduce heat. Baste occa- sionally as needed with the fat which cooks out into the pan, and turn the roast over to cook it evenly. If there is danger of burning put some water in the pan after the meat is seared, but this is not necessary if heat of oven is lowered. A sirloin or rib roast weighing five pounds will require about one hour, or longer, if it is to be well done. A surer rule for time of cooking is to allow fifteen minutes for each inch in thickness, or twenty minutes if wanted well done. Braised Beef.

AI-modernized reading of the original text

Cut the fat — beef suet or flank fat — in small pieces, removing skin and bits of lean meat. Cover with cold salted water and leave in a cold place for several hours. Drain off the water, and if possible soak again, and drain. Cook slowly in moderate oven or in upper part of the double boiler till the fat has melted and the scraps are crisp, but not brown. Strain and cool. Slices of raw potato or pieces of charcoal cooked in the fat before straining will absorb any impurities. Beef, pork and chicken fat may be combined. Surplus fat from roast beef, corned beef, etc., may be added. Such fat may be used for shortening muffins, gingerbread, etc., for greasing pans, for some sauces and soups, or for deep frying. Mutton fat may be prepared to add to fry fat. Fat from bacon, ham or sausages should be reserved for hashes or warming over potatoes. MEATS. Broiled Meats, Chops, Steaks. The meat should be cut in convenient pieces, and some of the bone, gristle and fat removed. Sections one inch thick will be more juicy than thinner ones. Wipe the meat with a damp cloth, grease the broiler or pan with a piece of the fat, or brush melted fat over the meat. Place the meat where intense heat will reach it at first, under the gas flame, or in a hot pan on top of the stove, or over hot coals. Turn often at first, every half minute if directly over the coals, until well seared and browned on both sides, then move it farther away from the fire so the heat may penetrate to the center without burning the outside. As the meat is seared on the surface the juices are driven towards the center, and expanding with the heat tend to make the surface of the meat puff outward. This is very apparent between the wires of a double broiler and probably is the best indication that the meat is cooked. Steaks one inch thick should cook in five or six minutes to be rare, eight or ten minutes to be well done, the time varying according to the method of cooking and intensity of heat. Mutton chops may be served rare, lamb usually well done, veal and pork always must be thoroughly cooked. Broiled meats should be served at once on a hot dish and with slight seasoning beside their own juices. If kept hot the cooking is continued too far. Fish and chicken may be partially broiled and then finished in the oven. Apply the direct heat mainly to the cut inside surface, as the skin burns easily. Roast Meats. Trim, wipe, score the fat portion and rub salt into that, place on rack in pan, sprinkle flour all over it, put skin side down. Have oven very hot at first to sear outside quickly to prevent escape of juice, then reduce heat. Baste occasionally as needed with the fat which cooks out into the pan, and turn the roast over to cook it evenly. If there is danger of burning put some water in the pan after the meat is seared, but this is not necessary if heat of oven is lowered. A sirloin or rib roast weighing five pounds will require about one hour, or longer, if it is to be well done. A surer rule for time of cooking is to allow fifteen minutes for each inch in thickness, or twenty minutes if wanted well done. Braised Beef.

Principles of cookery