tightly; have a tea kettle of boiling water to add to it
as it boils down. When you can pierce it easily with
a fork it is cooked enough. For soups, put the meat
in cold water, as you need the juices of the meat in the
water. When you have skimmed it well, put in ja
little cold water which will throw up the rest of the
scum Never boil meats or soups furiously^ or fry or
roast in that way; it destroys both the flavor and all
, that is nutritious in anything. In roasting have your
oven quite hot when you put it in, afterward roast
more gently; in that way the outside pores are closed,
and the juices of the meat will not be lost.
A good roast is juicy in the middle and brown on the
outside. Most people like beef and mutton under-
done, while veal, lamb and pork should be well done.
All meats are more tender and have a better flavor to
be a few days old after killing, according to the
weather, and the means of keeping it A chicken
is never quite as good the day it is killed It is more
tender to be from twenty-four to forty-eight hours
killed, according to weather.
r For boiled meats do not let the water boil for thei
^first forty minutes. If the water boils much soone^
the meat will be hardened, and shrink, the slower it
boils the more tender it will be. Count the time from
its first coming to a boil, allowing twenty minutes to a
pound, if gently simmere3/) Fresh killed meats will
take somewhat longer tiip^than that which has been
kept till what the butchers call ripe; if it be fresh
killed it will be tough and hard if stewed ever so
long or gently Have the meat just covered with
water. Beef and mutton a little underdone is not a
great fault, but lamb, pork, veal, and chicken are
uneatable and truly unwholesome if not thoroughly
boiled. The liquor of boiled meats will make nutri-
tious soups.
The Queen Cook Book 49
To Bake Meats Etc.
This is one of the cheapest and most convenient
ways of dressing a dinner in small families. With
regard to the time necessary for baking or roasting
various meats, it will vary according to the different
kinds of meat and its age. Everything should be
salted when first put over to cook, except broiled beef
steak. In selecting beef it should be of a clear, red
color, of a fine grain, the fat firm and of a yellowish
white. The best pieces for roasting are the ribs, sir-
loin and pin bone. Always examine a piece of meat to
be sure there is nothing foreign on it, such as specks
of dirt, hairs, etc. Do not wash it if you can help it,
but wipe it with a damp cloth.
To Roast Beef.
Rub the salt well in the roast; pepper, and sprinkle
well with flour with your seive. Put it on the rack in
the bottom of a sheet iron baking pan, the skin side
up, do not turn it over, but turn your pan around.
When it begins to brown, put a cup of water in the
pan. Baste your meat with the drippings (that is,
take a spoon and dip the gravy on the meat) every
fifteen minutes. Have the oven quite hot at first and
then more moderate, but have it boiling hot, adding
water if it boils dry; do not let it burn. It must
always be rare inside and a bright red (not whitish)
when sufficiently cooked and well browned and crisped
on the outside. A roast of two ribs will cook in one
hour, if oven is right heat. A rack is made of sheet
iron to fit loosely in the pan, the two sides bent down
three-fourths of an inch, to stand on, to hold the meat
up from the juices, and full of holes the size of a
penny. Put only a little water in at a time, so as not
JO The Queen Cook Book ✪ Broiled Beef Steak
Page 17 · 1 recipe record on this page
Presented as published in 1895. 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
tightly; have a tea kettle of boiling water to add to it as it boils down. When you can pierce it easily with a fork it is cooked enough. For soups, put the meat in cold water, as you need the juices of the meat in the water. When you have skimmed it well, put in a little cold water which will throw up the rest of the scum Never boil meats or soups furiously or fry or roast in that way; it destroys both the flavor and all , that is nutritious in anything. In roasting have your oven quite hot when you put it in, afterward roast more gently; in that way the outside pores are closed, and the juices of the meat will not be lost.
A good roast is juicy in the middle and brown on the outside. Most people like beef and mutton underdone, while veal, lamb and pork should be well done. All meats are more tender and have a better flavor to be a few days old after killing, according to the weather, and the means of keeping it A chicken is never quite as good the day it is killed It is more tender to be from twenty-four to forty-eight hours killed, according to weather. For boiled meats do not let the water boil for thei ^first forty minutes. If the water boils much sooner the meat will be hardened, and shrink, the slower it boils the more tender it will be. Count the time from its first coming to a boil, allowing twenty minutes to a pound, if gently simmered Fresh killed meats will take somewhat longer than that which has been kept till what the butchers call ripe; if it be fresh killed it will be tough and hard if stewed ever so long or gently Have the meat just covered with water. Beef and mutton a little underdone is not a great fault, but lamb, pork, veal, and chicken are uneatable and truly unwholesome if not thoroughly boiled. The liquor of boiled meats will make nutritious soups.
The Queen Cook Book 49
To Bake Meats Etc.
This is one of the cheapest and most convenient ways of dressing a dinner in small families. With regard to the time necessary for baking or roasting various meats, it will vary according to the different kinds of meat and its age. Everything should be salted when first put over to cook, except broiled beef steak. In selecting beef it should be of a clear, red color, of a fine grain, the fat firm and of a yellowish white. The best pieces for roasting are the ribs, sirloin and pin bone. Always examine a piece of meat to be sure there is nothing foreign on it, such as specks of dirt, hairs, etc. Do not wash it if you can help it, but wipe it with a damp cloth.
To Roast Beef.
Rub the salt well in the roast; pepper, and sprinkle well with flour with your seive. Put it on the rack in the bottom of a sheet iron baking pan, the skin side up, do not turn it over, but turn your pan around. When it begins to brown, put a cup of water in the pan. Baste your meat with the drippings (that is, take a spoon and dip the gravy on the meat) every fifteen minutes. Have the oven quite hot at first and then more moderate, but have it boiling hot, adding water if it boils dry; do not let it burn. It must always be rare inside and a bright red (not whitish) when sufficiently cooked and well browned and crisped on the outside. A roast of two ribs will cook in one hour, if oven is right heat. A rack is made of sheet iron to fit loosely in the pan, the two sides bent down three-fourths of an inch, to stand on, to hold the meat up from the juices, and full of holes the size of a penny. Put only a little water in at a time, so as not
JO The Queen Cook Book
Records on this page
Broiled Beef Steak