Pare potato and cut round, drop in ice water till thoroughly
chilled, then fry in deep, hot fat. This is a variation of French
fried.
Chopped Carrots
Boil the carrots in salted water, chop them fine and season
with butter, pepper, salt and a little hot milk to make them
moist. We are all very fond of this dish.
Succotash
Cut the grains from ten ears of corn, mix with one quart of
shelled lima beans, boil until tender and drain. Melt two table-
spoons of butter and pour on the corn and beans. Season with
pepper and salt. Let simmer ten minutes, pour in a cup of sweet
cream and serve hot.
Creamed Lima Beans
Soak a cupful of dried lima beans over night in cold water.
In the morning drain and cook slowly in water two hours, then
drain and add to a white sauce, one pint of milk, two tablespoons
of flour, two tablespoons of butter✪ Succotash, teaspoon of salt and a little
pepper. Very nice.
MEATS, FOWL, ENTREES
GRAVIES AND FILLINGS
Baked Beef
Cleanse the meat; then place it in the pan with the fat and
skin side up; put the pan into a hot oven, and when the heat has
started enough of the oil of the fat commence to baste, which
should be performed quickly, closing the oven door as soon as
basting is done. The basting should be repeated often during
the baking; when nearly done sprinkle it with pepper and salt,
and baste. The meat should be served on a warm platter.
If the beef is not sufficiently fat and juicy to furnish mate-
rial for basting, a tablespoon or more of stock, gravy, or beef
dripping should be put into the pan ; putting water into the pan
to baste with is improper, as water cannot be raised to as high a
temperature as fat and does not, therefore, serve as well ; besides
this, when water is used, the beef is, to a certain extent, stewed
and not baked, and its flavor is injured. One or more onions
sliced and placed on the beef may be cooked with it.
Mutton, veal and fresh pork may be prepared and baked as
above. They must be well done to be palatable. Before put-
ting pork into the oven, score the skin into small squares.
When cutting meats to cook, cut across grain of muscle.
Never wash fresh meat before roasting; scrape it if necessary to
clean it. If wet or moist, dry thoroughly before cooking.
Do not place meat on ice but in a vessel on ice. Do not use
salt when basting, but salt the meat when done.
Pot Roast
Trim off the rough parts of a nice brisket of beef, and place
in a kettle over a good fire. Add one pint of boiling water, cover
and cook slowly fifteen minutes to every pound. Add salt when
meat is half done. After the water evaporates add no more, as
there should be fat enough to finish cooking the meat. Serve
with gravy made from the fat in the pot.
Broiled Fillet
Cut a fillet of beef into slices an inch thick. Moisten them
with melted dripping or butter and let stand for half an hour.
Then place them on a broiler and broil over a quick fire five
minutes, turning them two or three times. Place them on a hot
plate, season with salt and pepper, pour sauce around, and serve.
267
Meats, Fowl, Entrees, Gravies and Fillings 269
Baked Beef Heart
Page 137 · 2 recipe records on this page
Presented as published in 1915. 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
Pare potato and cut round, drop in ice water till thoroughly chilled, then fry in deep, hot fat. This is a variation of French fried.
Chopped Carrots
Boil the carrots in salted water, chop them fine and season with butter, pepper, salt and a little hot milk to make them moist. We are all very fond of this dish.
Succotash
Cut the grains from ten ears of corn, mix with one quart of shelled lima beans, boil until tender and drain. Melt two tablespoons of butter and pour on the corn and beans. Season with pepper and salt. Let simmer ten minutes, pour in a cup of sweet cream and serve hot.
Creamed Lima Beans
Soak a cupful of dried lima beans over night in cold water. In the morning drain and cook slowly in water two hours, then drain and add to a white sauce, one pint of milk, two tablespoons of flour, two tablespoons of butter, teaspoon of salt and a little pepper. Very nice.
MEATS, FOWL, ENTREES GRAVIES AND FILLINGS
Baked Beef
Cleanse the meat; then place it in the pan with the fat and skin side up; put the pan into a hot oven, and when the heat has started enough of the oil of the fat commence to baste, which should be performed quickly, closing the oven door as soon as basting is done. The basting should be repeated often during the baking; when nearly done sprinkle it with pepper and salt, and baste. The meat should be served on a warm platter.
If the beef is not sufficiently fat and juicy to furnish material for basting, a tablespoon or more of stock, gravy, or beef dripping should be put into the pan ; putting water into the pan to baste with is improper, as water cannot be raised to as high a temperature as fat and does not, therefore, serve as well ; besides this, when water is used, the beef is, to a certain extent, stewed and not baked, and its flavor is injured. One or more onions sliced and placed on the beef may be cooked with it.
Mutton, veal and fresh pork may be prepared and baked as above. They must be well done to be palatable. Before putting pork into the oven, score the skin into small squares.
When cutting meats to cook, cut across grain of muscle. Never wash fresh meat before roasting; scrape it if necessary to clean it. If wet or moist, dry thoroughly before cooking.
Do not place meat on ice but in a vessel on ice. Do not use salt when basting, but salt the meat when done.
Pot Roast
Trim off the rough parts of a nice brisket of beef, and place in a kettle over a good fire. Add one pint of boiling water, cover and cook slowly fifteen minutes to every pound. Add salt when meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the meat. Serve with gravy made from the fat in the pot.
Broiled Fillet
Cut a fillet of beef into slices an inch thick. Moisten them with melted dripping or butter and let stand for half an hour. Then place them on a broiler and broil over a quick fire five minutes, turning them two or three times. Place them on a hot plate, season with salt and pepper, pour sauce around, and serve.
Meats, Fowl, Entrees, Gravies and Fillings 269
Baked Beef Heart
Records on this page
SuccotashCreamed Lima Beans