4. Which needs the hotter oven and the more frequent
basting, a small joint or a large one? Why?
5. Account for the red color of corned beef, for the
red color of the daubed or larded meat where it came in
contact with the salt-pork fat.
6. Compare the corning of beef with the floating of
oysters.
88 PRINCIPLES OF FOOD PREPARATION
7. Why should meat always be carved across the grain?
8. Compare the difference, with regard to time and
temperature, in the cooking of tough and tender meats.
9. What principle is involved in the common practice
of applying vinegar, salt, or soda to meat which has
become slightly tainted on the surface?
10. In bacon and pork, meats with a small water content,
what other food principle is in inverse proportion? In
what other instances does such a proportion hold good?
(See charts.)
EXERCISES
1. Utilize the left-over meat in some acceptable modes
of reserving.
2. Make a^ diagram of the pork animal. Proceed as
in the diagram of the beef animal.
3. Make drawings of the first, second, and third cut
of the ribs; of the chuck ribs; of the porterhouse cuts;
of the top and bottom round.
References
See references for Chapter IX, with the addition of the following:
Jordan. Principles of Human Nutrition, Chaps. Ill and XIII.
Parloa. Kitchen Companion, Larding, etc.
Sherman. Chemistry of Food and Nutrition, Chap. I from p. 23 on
and Chap. IV.
CHAPTER XI
MEATS — continued
To the Student. The cooking of meat by means of
boiling, or the use of water as a medium for conveying heat,
will be studied in this chapter. Meat stews in particular
will be the object of a series of experiments. It takes at
least three hours to make a good stew from uncooked
meat; hence, if possible, the student should start the work
at least an hour before the opening of the class period.
Small individual stews of not more than from two to four
ounces of meat may be made, and the results compared.
Both veal and beef will be used in equal parts in making
the stews, preferably from the shin or shank of beef and
the leg of veal. If pieces of the bone are also used this
will improve the flavor.
Before beginning the work in stews and soups, a joint
of meat may be cooked whole, by boiling.
Boiled Leg of Lamb
Choose a small leg, weighing about six pounds. Wipe,
and put on to cook in boiling salted water,✪ Boiled Leg of Lamb just sufficient
in amount barely to cover the meat. Allow to boil for
ten minutes, then simmer (180-185° F.) until cooked.
(See time table, Appendix B, page 235.)
Remember to weigh the meat before and after cooking.
89
90 PRINCIPLES OF FOOD PREPARATION
Caper Sauce
Proceed as for White Sauce (see Chapter II, page 9).
When sauce is cooked, add a generous tablespoonful of
capers to every cup of sauce.✪ Caper Sauce A portion of the water in
which the lamb was cooked may be substituted for milk
in making this sauce.
STEWS
Plain Meat Stew with Dumplings ✪ Plain Meat Stew with Dumplings
Page 38 · 4 recipe records on this page
Presented as published in 1914. 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
4. Which needs the hotter oven and the more frequent basting, a small joint or a large one? Why?
5. Account for the red color of corned beef, for the red color of the daubed or larded meat where it came in contact with the salt-pork fat.
6. Compare the corning of beef with the floating of oysters.
7. Why should meat always be carved across the grain?
8. Compare the difference, with regard to time and temperature, in the cooking of tough and tender meats.
9. What principle is involved in the common practice of applying vinegar, salt, or soda to meat which has become slightly tainted on the surface?
10. In bacon and pork, meats with a small water content, what other food principle is in inverse proportion? In what other instances does such a proportion hold good? (See charts.)
1. Utilize the left-over meat in some acceptable modes of reserving.
2. Make a diagram of the pork animal. Proceed as in the diagram of the beef animal.
3. Make drawings of the first, second, and third cut of the ribs; of the chuck ribs; of the porterhouse cuts; of the top and bottom round.
References
See references for Chapter IX, with the addition of the following: Jordan. Principles of Human Nutrition, Chaps. Ill and XIII. Parloa. Kitchen Companion, Larding, etc.
Sherman. Chemistry of Food and Nutrition, Chap. I from p. 23 on and Chap. IV.
CHAPTER XI MEATS — continued
To the Student. The cooking of meat by means of boiling, or the use of water as a medium for conveying heat, will be studied in this chapter. Meat stews in particular will be the object of a series of experiments. It takes at least three hours to make a good stew from uncooked meat; hence, if possible, the student should start the work at least an hour before the opening of the class period. Small individual stews of not more than from two to four ounces of meat may be made, and the results compared. Both veal and beef will be used in equal parts in making the stews, preferably from the shin or shank of beef and the leg of veal. If pieces of the bone are also used this will improve the flavor.
Before beginning the work in stews and soups, a joint of meat may be cooked whole, by boiling.
Boiled Leg of Lamb
Choose a small leg, weighing about six pounds. Wipe, and put on to cook in boiling salted water, just sufficient in amount barely to cover the meat. Allow to boil for ten minutes, then simmer (180-185° F.) until cooked. (See time table, Appendix B, page 235.)
Remember to weigh the meat before and after cooking.
Caper Sauce
Proceed as for White Sauce (see Chapter II, page 9). When sauce is cooked, add a generous tablespoonful of capers to every cup of sauce. A portion of the water in which the lamb was cooked may be substituted for milk in making this sauce.
STEWS Plain Meat Stew with Dumplings
Records on this page
Boiled Leg of LambCaper SaucePlain Meat Stew with DumplingsDumplings