(1) Put the Meat into a saucepan of boiling water, and drop in two or three pieces of charcoal✪ Restoring Tainted Meat as large as eggs, made red hot in the fire ; as soon as the water has cooled, skim it to remove every particle of the charcoal floating upon it, take out the Meat, drain it, and use as required. (2) Put a few pieces of charcoal the size of eggs in the pan in which the Meat is to be boiled, and let it remain until the Meat is done. In giving an account of the various modes of cooking Meat, it has been deemed advisable to adopt some sort of classification, therefore the following receipts are divided into Raw Meat, Cold Meat that has been Cooked, and the famous Tinned Meat ; Salted and Cured Meats are described under their special headings. Haw Meat. — See that this is perfectly fresh, accord- ing to the instructions given, and in trimming be care- ful not to cut away more than is absolutely necessary for the purpose desired. The pieces or trimmings should Fig. 1140. Coon's Knife (Mathews and Son). be placed in the stockpot for making gravy, if no better use suggests itself. A cook’s knife (see Fig. 1140) is very useful, but as any ordinary knife will Fig. 1141. Meat-saw and Knife Combined. answer for cutting up Meat, it is only necessary to provide an instrument for dividing bone. This may be combined Fig. 1142. Meat-saw. with a knife (see Fig. 1141), or the saw maybe of a much stronger character, suitable for a butcher (see Fig. 1142) ; Fig. 1143. Small Cleaver. a small cleaver (see Fig. 1143) is also exceedingly useful for quick work. For details respecting Culinary Processes, Utensils, Sauces, i be., referred to, see under their special heads. 920 THE ENC YCLOPAiDIA OF PRACTICAL COOKERY. Meat — continued. Curried Meat. — (1) Take l|lb. of any kind of fresh Meat, and cut it neatly into small square pieces. Mix together on a plate 1 table-spoonful of curry powder, 1 table-spoonful of flour or arrowroot, and a little salt. Peel and slice two onions and one apple, and fry them in 2oz. of butter or good dripping. Rub the squares of Meat in the mixture of curry powder, arrowroot, and salt so as to use it all up ; turn the Meat into a saucepan and fry slightly, then add 1 breakfast-cupful of water or gravy, and simmer very gently for an-hour-and-a-half ; add the strained juice of a lemon, and serve in a dish with a border of plain boiled rice✪ Curried Meat piled round it. If the Meat to be curried is fowl, instead of water or gravy use 1 breakfast-cupful of milk. (2) Peel an onion, chop it, put it into a saucepan with a lump of butier, and toss about over a brisk fire until lightly browned, then take it out. Cut into small pieces about 21b. of any kind of tender Meat ; put them into the saucepan in which the onion was cooked, with more butter, and brown well all over. When the Meat is cooked, move ! the saucepan to the side of the fire and mix in 1 table- spoonful of curry powder, more or less, according to its strength. Peel a large apple, grate it on a coarse bread- grater over the curry, add 1A breakfast-cupfuls of white stock, season to taste with salt, and stir it over the fire until boiling ; then move the saucepan to the side of the fire, put in the browned onion, and let the whole simmer gently for from an-hour-and a-half to two hours, keeping | the saucepan uncovered.

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(1) Put the Meat into a saucepan of boiling water, and drop in two or three pieces of charcoal as large as eggs, made red hot in the fire ; as soon as the water has cooled, skim it to remove every particle of the charcoal floating upon it, take out the Meat, drain it, and use as required. (2) Put a few pieces of charcoal the size of eggs in the pan in which the Meat is to be boiled, and let it remain until the Meat is done. In giving an account of the various modes of cooking Meat, it has been deemed advisable to adopt some sort of classification, therefore the following receipts are divided into Raw Meat, Cold Meat that has been Cooked, and the famous Tinned Meat ; Salted and Cured Meats are described under their special headings. Haw Meat. — See that this is perfectly fresh, accord- ing to the instructions given, and in trimming be care- ful not to cut away more than is absolutely necessary for the purpose desired. The pieces or trimmings should Fig. 1140. Coon's Knife (Mathews and Son). be placed in the stockpot for making gravy, if no better use suggests itself. A cook’s knife (see Fig. 1140) is very useful, but as any ordinary knife will Fig. 1141. Meat-saw and Knife Combined. answer for cutting up Meat, it is only necessary to provide an instrument for dividing bone. This may be combined Fig. 1142. Meat-saw. with a knife (see Fig. 1141), or the saw maybe of a much stronger character, suitable for a butcher (see Fig. 1142) ; Fig. 1143. Small Cleaver. a small cleaver (see Fig. 1143) is also exceedingly useful for quick work. For details respecting Culinary Processes, Utensils, Sauces, i be., referred to, see under their special heads. 920 THE ENC YCLOPAiDIA OF PRACTICAL COOKERY. Meat — continued. Curried Meat. — (1) Take l|lb. of any kind of fresh Meat, and cut it neatly into small square pieces. Mix together on a plate 1 table-spoonful of curry powder, 1 table-spoonful of flour or arrowroot, and a little salt. Peel and slice two onions and one apple, and fry them in 2oz. of butter or good dripping. Rub the squares of Meat in the mixture of curry powder, arrowroot, and salt so as to use it all up ; turn the Meat into a saucepan and fry slightly, then add 1 breakfast-cupful of water or gravy, and simmer very gently for an-hour-and-a-half ; add the strained juice of a lemon, and serve in a dish with a border of plain boiled rice piled round it. If the Meat to be curried is fowl, instead of water or gravy use 1 breakfast-cupful of milk. (2) Peel an onion, chop it, put it into a saucepan with a lump of butier, and toss about over a brisk fire until lightly browned, then take it out. Cut into small pieces about 21b. of any kind of tender Meat ; put them into the saucepan in which the onion was cooked, with more butter, and brown well all over. When the Meat is cooked, move ! the saucepan to the side of the fire and mix in 1 table- spoonful of curry powder, more or less, according to its strength. Peel a large apple, grate it on a coarse bread- grater over the curry, add 1A breakfast-cupfuls of white stock, season to taste with salt, and stir it over the fire until boiling ; then move the saucepan to the side of the fire, put in the browned onion, and let the whole simmer gently for from an-hour-and a-half to two hours, keeping | the saucepan uncovered.

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