Remove to a hot platter and salt evenly. A little salt previously sprinkled over the bottom of the dish will season the under side of the steak. Serve with any sauce liked✪ Preparation of Tender Meat (Beef), but avoid masking the flavor of the meat by the addition of stronger ones. Describe the difference in color of rare meat and that which is underdone (raw). 2. Repeat process, using a heated iron skillet instead of broiler. Compare methods. (b) Roasting. Tabulate observations as for broiled steak. See that the meat selected is clean. Trim off any ragged portions, but do not remove fat. Place on a rack in the pan, arranging to have the larger cut surfaces ex- posed to the direct heat of the oven. The part with the greatest surface of fat should be placed uppermost, so that the melting fat will accomplish the basting. Laboratory Manual 35 Place in a hot oven — 2500 C. — maintaining this tem- perature for 15 to 20 minutes, after which the heat should be lowered to about 1750 C. and the roasting con- tinued, allowing from 15 to 30 minutes for each pound, according to shape of the cut and the degree of cooking desired. A thermometer should be inserted in the center of the roast and the inner temperature noted. What is the lowest temperature at which meat can be termed cooked ? What is the highest temperature at which it may still be regarded as rare ? What temperature indi- cates that it is well done, i. e., has lost all red color ? What are the unavoidable losses in roasting meat ? Are broiling and roasting comparable processes? What is true roast- ing? What is pan broiling? Compare these results with those obtained in Experiment 57. Experiment 60. Preparation of Tough Meat {Beef). What must be accomplished in the preparation of tough meat if the results are to be satisfactory? Is the process outlined in Experiment 54 a practicable one for the housekeeper? Suggest circumstances where it might be useful. What is the difference between scraped meat and that which has been chopped, ground, or pounded ? In Experiment 55 what was accomplished in the cook- ing of sample ( 1 ) ? From your previous experiments with the constituents of meat, what temperature would you suggest as likely to afford the best results in the long cooking ? 36 Preparation of Food (a) Hamburg Steak. Prepare the meat by removing skin, gristle, and bone, and either chopping or grinding it. If meat is lean add some suet or other fat (about J). Se✪ Hamburg Steakason and shape into cakes about f of an inch in thickness. Pan broil (8 to 10 minutes), turning frequently. (b) Beef Loaf. Prepare meat as above. Shape into a loaf. Place small pieces of fat meat on top to accomplish the basting✪ Beef Loaf and cook in the oven, following in general the directions given for the roast. What difference may be expected between the above preparations and a tender steak or roast ? (c) Swiss Steak. Season well a thick round steak. Pound flour into it on both sides. Saute in hot fat until well browned, then add sufficient hot water to barely cover✪ Swiss Steak and cook very slowly until tender (2 to 3 hours). (d) Pot Roast. 1. Sear a cut of beef (3 to 4 lbs of a shoulder cut) in an iron kettle✪ Pot Roast, using suet as above. Season and add J c water. Arrange to carry on the cooking slowly for 4 or 5 hours, adding water from time to time if necessary.

AI-modernized reading of the original text

Remove to a hot platter and salt evenly. A little salt previously sprinkled over the bottom of the dish will season the under side of the steak. Serve with any sauce liked, but avoid masking the flavor of the meat by the addition of stronger ones. Describe the difference in color of rare meat and that which is underdone (raw). 2. Repeat process, using a heated iron skillet instead of broiler. Compare methods. (b) Roasting. Tabulate observations as for broiled steak. See that the meat selected is clean. Trim off any ragged portions, but do not remove fat. Place on a rack in the pan, arranging to have the larger cut surfaces exposed to the direct heat of the oven. The part with the greatest surface of fat should be placed uppermost, so that the melting fat will accomplish the basting. Laboratory Manual 35 Place in a hot oven — 250° C. — maintaining this temperature for 15 to 20 minutes, after which the heat should be lowered to about 175° C. and the roasting continued, allowing from 15 to 30 minutes for each pound, according to shape of the cut and the degree of cooking desired. A thermometer should be inserted in the center of the roast and the inner temperature noted. What is the lowest temperature at which meat can be termed cooked ? What is the highest temperature at which it may still be regarded as rare ? What temperature indicates that it is well done, i. e., has lost all red color ? What are the unavoidable losses in roasting meat ? Are broiling and roasting comparable processes? What is true roasting? What is pan broiling? Compare these results with those obtained in Experiment 57. Experiment 60. Preparation of Tough Meat {Beef). What must be accomplished in the preparation of tough meat if the results are to be satisfactory? Is the process outlined in Experiment 54 a practicable one for the housekeeper? Suggest circumstances where it might be useful. What is the difference between scraped meat and that which has been chopped, ground, or pounded ? In Experiment 55 what was accomplished in the cooking of sample ( 1 ) ? From your previous experiments with the constituents of meat, what temperature would you suggest as likely to afford the best results in the long cooking ? 36 Preparation of Food (a) Hamburg Steak. Prepare the meat by removing skin, gristle, and bone, and either chopping or grinding it. If meat is lean add some suet or other fat (about J). Season and shape into cakes about f of an inch in thickness. Pan broil (8 to 10 minutes), turning frequently. (b) Beef Loaf. Prepare meat as above. Shape into a loaf. Place small pieces of fat meat on top to accomplish the basting and cook in the oven, following in general the directions given for the roast. What difference may be expected between the above preparations and a tender steak or roast ? (c) Swiss Steak. Season well a thick round steak. Pound flour into it on both sides. Saute in hot fat until well browned, then add sufficient hot water to barely cover and cook very slowly until tender (2 to 3 hours). (d) Pot Roast. 1. Sear a cut of beef (3 to 4 lbs of a shoulder cut) in an iron kettle, using suet as above. Season and add J c water. Arrange to carry on the cooking slowly for 4 or 5 hours, adding water from time to time if necessary.

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Preparation of Tender Meat (Beef)Hamburg SteakBeef LoafSwiss SteakPot Roast

Selection and preparation of food