Prepare pork according to direction for Hamburg
Steak (Experiment 60), with the addition of other season-
ing if desired.
Experiment 66. Leg of Lamb.
Roast a leg of lamb according to the directions given
for roasting beef.
What degree of cooking is desirable for this cut?
POULTRY
General Observations
Observe plucked, undrawn poultry. Compare young
and old fowls as to color and texture of skin, hairs, con-
dition of feet, tip of breast bone, flexibility of joints,
amount of fat, and condition of flesh.
What may a clammy, broken skin and flabby muscles
indicate as to the freshness of the fowl ?
Locate and number the different cuts of a chicken.
40 Preparation of Food
Experiment 67. Preparation of Chicken for Cooking —
Demonstration.
Note weight of fowl before and after it is drawn and
compute increase in price per pound.
Experiment 68. Preparation of Young Chicken.
Select a young chicken, dress, clean, and cut in pieces.
Wash quickly in cold water, drain. Season each piece
with salt and pepper, coat thickly with flour, and saute
in a liberal amount of pork fat✪ Preparation of Young Chicken, turning frequently until
tender and well browned.
Experiment 69. Preparation of Old Chicken.
(a) Roast Chicken.
Dress and clean a chicken, rub it inside and out with
salt, stuff and truss. Put strips of bacon across the breast
and legs, or rub well with bacon fat✪ Preparation of Old Chicken - Roast Chicken and flour. Place on
its back on rack in roaster. Place in a hot oven. When
the skin begins to brown, reduce the heat and continue the
cooking until tender.
The foundation of stuffing for chicken is lightly
crumbled bread, moistened with hot water and melted
fat, and seasoned to suit the taste. Care should be taken
not to make the stuffing too wet, lest it be soggy.
(b) Chicken en Casserole.
Dress, clean, and cut a chicken in pieces. Roll in flour
and saute until the outside is browned in fat in which one
small onion has been cooked. Transfer to a heated casse-
role, add a few pieces each of celery✪ Chicken en Casserole, carrot, and pimento.
Laboratory Manual 41
Rinse out the frying pan in which the chicken has been
browned with i| c boiling water, add this to the casse-
role. Cover and cook in slow oven 2 to 3 hours.
(c) Jellied Chicken.
Preparation same as for Jellied Veal (Experiment 63) .
Using the data obtained from charts, references, and
in laboratory work:
1. Compare 1 lb of meat from various cuts with
I qt of milk in regard to total nutrients and calorific value.
2. Estimate the amount of meat that can be secured
for one dollar in the local market, in the following cuts :
Round steak, porterhouse, rib roast, chuck, rump, neck,
pork chops, veal chops, chicken.
3. Estimate the amount of edible meat each of the
above cuts yields.
4. Tabulate results obtained above, showing:
(a) Weight and cost per lb of meat as purchased.
(b) Weight and cost per lb of edible portion.
(c) Calories as purchased.
(d) Calories in edible portion.
FISH
General Observations
Observe the general structure of a fish, noting color
of skin, kind of scales, if present, condition and color of
flesh.
How distinguish the various kinds of fish?
42 Preparation of Food
Experiment 70. Effect of Heat.
Place a small piece of fish in boiling water and boil
rapidly for 15 minutes. Compare with the results which
would be obtained from a similar treatment of beef. What
is suggested as to the structure, composition, and flavor
offish?
Page 13 · 3 recipe records on this page
Presented as published in 1907. 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
Prepare pork according to direction for Hamburg Steak (Experiment 60), with the addition of other seasoning if desired.
Experiment 66. Leg of Lamb.
Roast a leg of lamb according to the directions given for roasting beef.
What degree of cooking is desirable for this cut?
POULTRY General Observations
Observe plucked, undrawn poultry. Compare young and old fowls as to color and texture of skin, hairs, condition of feet, tip of breast bone, flexibility of joints, amount of fat, and condition of flesh.
What may a clammy, broken skin and flabby muscles indicate as to the freshness of the fowl ?
Locate and number the different cuts of a chicken.
40 Preparation of Food
Experiment 67. Preparation of Chicken for Cooking — Demonstration. Note weight of fowl before and after it is drawn and compute increase in price per pound.
Experiment 68. Preparation of Young Chicken.
Select a young chicken, dress, clean, and cut in pieces. Wash quickly in cold water, drain. Season each piece with salt and pepper, coat thickly with flour, and saute in a liberal amount of pork fat, turning frequently until tender and well browned.
Experiment 69. Preparation of Old Chicken.
(a) Roast Chicken.
Dress and clean a chicken, rub it inside and out with salt, stuff and truss. Put strips of bacon across the breast and legs, or rub well with bacon fat and flour. Place on its back on rack in roaster. Place in a hot oven. When the skin begins to brown, reduce the heat and continue the cooking until tender.
The foundation of stuffing for chicken is lightly crumbled bread, moistened with hot water and melted fat, and seasoned to suit the taste. Care should be taken not to make the stuffing too wet, lest it be soggy.
(b) Chicken en Casserole.
Dress, clean, and cut a chicken in pieces. Roll in flour and saute until the outside is browned in fat in which one small onion has been cooked. Transfer to a heated casserole, add a few pieces each of celery, carrot, and pimento.
Laboratory Manual 41
Rinse out the frying pan in which the chicken has been browned with i| c boiling water, add this to the casserole. Cover and cook in slow oven 2 to 3 hours.
(c) Jellied Chicken.
Preparation same as for Jellied Veal (Experiment 63) .
Using the data obtained from charts, references, and in laboratory work:
1. Compare 1 lb of meat from various cuts with I qt of milk in regard to total nutrients and calorific value.
2. Estimate the amount of meat that can be secured for one dollar in the local market, in the following cuts : Round steak, porterhouse, rib roast, chuck, rump, neck, pork chops, veal chops, chicken.
3. Estimate the amount of edible meat each of the above cuts yields.
4. Tabulate results obtained above, showing:
(a) Weight and cost per lb of meat as purchased.
(b) Weight and cost per lb of edible portion.
(c) Calories as purchased.
(d) Calories in edible portion.
FISH General Observations
Observe the general structure of a fish, noting color of skin, kind of scales, if present, condition and color of flesh.
How distinguish the various kinds of fish?
42 Preparation of Food
Experiment 70. Effect of Heat.
Place a small piece of fish in boiling water and boil rapidly for 15 minutes. Compare with the results which would be obtained from a similar treatment of beef. What is suggested as to the structure, composition, and flavor offish?
Records on this page
Preparation of Young ChickenPreparation of Old Chicken - Roast ChickenChicken en Casserole