Principles of food preparation

Method 2. Pan-broiling. Heat a clean, smooth pan " blue " hot, or so hot that the meat will not stick to it. Put on the steak, and keep turning it constantly during the first part of the time allowed for cooking. During the latter part reduce the temperature by extinguishing the gas, putting on the stove lid, or drawing the pan to the side of the range and covering it with a plate, so that the meat may be cooked by the retained heat. Note. In pan-broiling, about one-third more time should be allowed than in broiling over the open fire. Method 3. Broil or pan-broil a steak, omitting the frequent turning, that is, cooking it for half the time on one side and for half on the other. Method 4. Broil or pan-broil a steak without reducing the temperature during the latter part of the cooking. Carefully compare the four steaks as to juiciness, degree of cooking (whether more or less well done), whether or not evenly cooked throughout, etc. Tough Steak Method I. Broil or pan-broil as in Tender Steak. Method 2. First freeze the meat until quite stiff. This can be done by placing the meat in a shallow, closely covered kettle, applying a layer of butter or lard round the joining of the lid (to make it water-tight), and packing the kettle in a mixture of equal parts of ice and salt (coarse) for an hour. On removing the meat allow it to thaw out; then broil or pan-broil as before. Method 3. Marinate a tough steak by immersing it in a mixture of one part of oil to three parts of vinegar (see page 117). The steak should remain in the marinade for several hours, or overnight. Broil or pan-broil as before. Method 4. Pound a tough steak with a wooden pestle or mallet. Broil as before. Compare, fully and carefully, the four steaks. Hamburg Steak Put a piece of tough steak through the food chopper, add seasoning, and if desired, chopped onion or onion juice. Form into cakes an inch or an inch and a half thick, and pan-broil as in Method 2, for tender steak. Salisbury Steak Scrape the pulp from raw meat with the edge of a knife, discarding the fiber. Season as for Hamburg Steak, form into cakes, and pan-broil in the same manner. Which was the better done after cooking for the same length of time, the Hamburg steak or the Salisbury? Did the Hamburg steak take a longer or a shorter time to cook than an ordinary steak of the same thickness? ACCOMPANIMENTS TO STEAK Maitre d'Hotel Butter. Cream the butter, and add to it one-fourth its volume of lemon juice and the same ' amount of finely chopped parsley. Form into balls, and place on the hot steak just before serving. To Chop Parsley. Twist a sprig of parsley into a tight little ball, hold this firmly on the table between the fingers of the left hand, and shave it with a sharp knife, as finely as possible. Horseradish Sauce. Mix equal parts of grated horseradish and fine bread crumbs. Season the mixture slightly with salt and pepper, moisten it with cream, and heat it through on a hot pan. If heated on the pan used for cooking the steak the flavor will be improved, though the sauce will not look so white as if heated in an agate or enameled saucepan. Broiled Bananas. Peel the bananas, and cut them into quarters, cutting first across, then lengthwise. Broil in an oyster broiler, or saute in butter until soft.