Four General Methods. — There are four general methods of
cooking meat : roasting, broiling, boiling and frying. The proper
method to use depends on the cut of the meat and the result
desired. In broiling and roasting the object is to retain in the
meat all of its juices. This is accomplished by cooking it for a
short time at a high temperature to sear the outside so as to hold
in the juices, and then finishing the cooking at a lower temper-
ature to soften the connective tissue. Meat may also be boiled
for a few minutes to sear the cut surface and then cooked at a
lower temperature. Or it may be put into cold water and slowly
brought to the boiling point for -soup stock. In the latter case
the object is to get the juice out of the meat into the water.
Broiled Steak. — Steak that is to be broiled should be tender.
Trim off the outside skin and superfluous fat, and wipe the steak
with a cloth wrung out of cold water. Grease a hissing hot
griddle with a very little of the fat from the steak. Place the
steak on the griddle and turn every few seconds for the first
minute. Do not stick the fork into the lean, juicy part, as the
juice will leak out of the hole thus made. After the steak has
begun to brown, reduce the heat and finish cooking with a slow
Simple Cooking of Wholesome Food for the Farm- Home 9
fire, turning occasionally. Steak one inch thick will require six
minutes if liked rare, seven or longer if liked well done. Sprinkle
with salt on both sides and pepper if desired, place on a hot
platter, spread with butter, and serve on warm plates. Steak
may be broiled on a broiler directly over a bed of live coals, or
under a gas flame.
To Cook Tough Steak. — Take a round or other tough steak of
an inch or more in thickness, trim, clean, and lay on meat board.
Gash with a knife, sprinkle with salt, and pour on it one-half
cup of flour. With the edge of a kitchen plate work the flour
in the meat. Heat a skillet, rub with a little fat, and brown
the steak on both sides. Then add a cup of boiling water and
cover skillet with a close-fitting lid. An iron or other heavy
object may be put on the lid to keep it on tight so that the steam
will not escape. Let steak cook slowly, but not boil, for an hour,
or until tender. Serve with the gravy on a hot platter. Onion
may be added with the water if desired.
Hamburg Steak. — Chop finely one pound lean raw beef; sea-
son highly with salt, pepper, and a few drops of onion juice or
one-half shallot finely chopped. Shape, cook, and serve as meat
Cakes. A few gratings of nutmeg and one egg slightly beaten
may be added. ✪ Roast
Page 4 · 4 recipe records on this page
Presented as published in 1913. 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
Four General Methods. — There are four general methods of cooking meat : roasting, broiling, boiling and frying. The proper method to use depends on the cut of the meat and the result desired. In broiling and roasting the object is to retain in the meat all of its juices. This is accomplished by cooking it for a short time at a high temperature to sear the outside so as to hold in the juices, and then finishing the cooking at a lower temperature to soften the connective tissue. Meat may also be boiled for a few minutes to sear the cut surface and then cooked at a lower temperature. Or it may be put into cold water and slowly brought to the boiling point for -soup stock. In the latter case the object is to get the juice out of the meat into the water.
Broiled Steak. — Steak that is to be broiled should be tender. Trim off the outside skin and superfluous fat, and wipe the steak with a cloth wrung out of cold water. Grease a hissing hot griddle with a very little of the fat from the steak. Place the steak on the griddle and turn every few seconds for the first minute. Do not stick the fork into the lean, juicy part, as the juice will leak out of the hole thus made. After the steak has begun to brown, reduce the heat and finish cooking with a slow
Simple Cooking of Wholesome Food for the Farm- Home 9
fire, turning occasionally. Steak one inch thick will require six minutes if liked rare, seven or longer if liked well done. Sprinkle with salt on both sides and pepper if desired, place on a hot platter, spread with butter, and serve on warm plates. Steak may be broiled on a broiler directly over a bed of live coals, or under a gas flame.
To Cook Tough Steak. — Take a round or other tough steak of an inch or more in thickness, trim, clean, and lay on meat board. Gash with a knife, sprinkle with salt, and pour on it one-half cup of flour. With the edge of a kitchen plate work the flour in the meat. Heat a skillet, rub with a little fat, and brown the steak on both sides. Then add a cup of boiling water and cover skillet with a close-fitting lid. An iron or other heavy object may be put on the lid to keep it on tight so that the steam will not escape. Let steak cook slowly, but not boil, for an hour, or until tender. Serve with the gravy on a hot platter. Onion may be added with the water if desired.
Hamburg Steak. — Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops of onion juice or one-half shallot finely chopped. Shape, cook, and serve as meat Cakes. A few gratings of nutmeg and one egg slightly beaten may be added.
Records on this page
RoastBroiled SteakTo Cook Tough SteakHamburg Steak