Sauted Meat

Ingredients

• Allow a slice of ham weighing from 1 to 1.5 lb.
• Cover with warm water
• Heat in 2 tbsp. drippings or butter

Method

1. 1

   Cover the ham with warm water and let stand for 15 min.

2. 2

   Drain and wipe dry.

3. 3

   Put into a hot frying-pan, brown quickly on both sides, then draw back on the stove and cook slowly for 15 min.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 34. The excerpt below is the record exactly as published.

Sauted meat. This method is commonly called frying, but since no fat is used except that which "tries out" from the meat, " saut^ing " is a more correct term. Ham, sliced, is gen- erally used. Allow a slice of ham weighing from i to i| lb. for four people. It should be cut from ^ to i in. thick. Cover with warm water and let stand i s min. Drain and wipe dry. Put into a hot frying-pan, brown quickly on both sides, then draw back on the stove and cook slowly for 1 5 min. Chops may be cooked by this method. Comed and smoked meats. Beef, ox tongue, and pork (smoked shoulder and ham) are usually selected for preserving by these methods. The fibers of the meat are toughened by curing, so it is necessary to allow a much longer time for cook- ing them {30 to 40 min. per lb.). Smoked meats should be soaked overnight before cooking, and both corned and smoked meats should be put over the fire in cold water and heated gradually. The water should then be allowed to boil v^ gently till the meat is tender, Comed t>eef may be served hot or may be pressed into a pan, weighted, and chilled so that it can be turned out of the mold. Sometimes the superfluous fat is removed and the meat chopped before pressing. This makes a more delicate dish. Comed shoulder is served hot or cold. Ox tongue, whether corned or smoked, should be trimmed and skinned after cook- ing, and served cold. Smoked shoulder or ham should be skinned, sprinkled with bread crumbs, stuck with whole cloves, and baked until brown {30 to 4 5 min.). It may then be served hot, with a brown sauce to which J glass of currant jelly has been added, or served cold, without sauce. Meat Soups Source. See Meat, Food Value. Slightly valuable as a source of protein. Cost. Variable, i.,CjOo>jIc Meat Waibk Onion VlGB- CU.V. Bablbv Rica Pepfeb- Salt P.CE Soup stock . ^Ib. iV- ic. tic. 10 _ _ lO itb. Lamb broth . 2 lb. 1 — — — + C- — 1 tb. Scotch broth Jib. iqt. I Uc. _ ♦ c. _ Itb. White stock . 61b. I ic. 6 _ 6 rtb. Oxtail soup . 2qt. ' ic. - - _Z1_ - itb. General Directions. Meat should be cleaned and all dark portions rejected. Use cold water and «w»«fr the soup. Where vegetables are required, a mixture of carrots, turnips, and celery is desirable {about half as much celery as of either of the others). Some salt may be added while meat is cooking. Pepper, and more salt if needed, should be added when soup is served. Save all meat from soup stock for made dishes. Soup stock. Additional ingredient: small bunch of herbs. Wipe meat, cut into small pieces, and have the bones cracked. Put the marrow, fat, bones, and meat into a kettle with the cold water. Let stand 30 min.; then heat slowly to boiling point and cook gently 4 to 6 hr, with kettle covered. Prepare vegetables, cut in small pieces, add to the stock, with season- ings, and cook i hr, longer. Strain and cool quickly. Part of the meat may be rolled in flour and browned in a little of the meat fat, to give the soup a richer color. Use as a founda- tion for vegetable, rice, macaroni, tomato, and other soups. Bones and bits of cold cooked meat may be used for a soup stock, but the amount of water and seasonings should in that case be somewhat reduced. Lamb broth. Use neck of Iamb or mutton. Wipe meat with a damp cloth and cut in small pieces. Put bones, gristle, and onion into the cold water and simmer gently for 2 hr. Cool slightly and skim off the fat or absorb it with clean brown paper. Strain over the meat and cook until latter is almost tender. Then add the rice, well washed ; boil for 20 min,, season, and serve. ...l,CjOO^Ic 74 THE PRACTICAL COOKBOOK Scoteh broth. Cook meat etc. as for Lamb broth (p. 73). Soak barley several hours and add it to the broth when the meat is added. Heat the vegetables in 2 tb. drippings or butter and

Cook this with the app: pantry check, scaling, and the assistant.