BOILED SHRIMPS Boil in salted water or Court Bouillon (p. 214) 20 minutes or until shells turn pink. Cool in water in which they were boiled. To Shell Boiled Shrimps. Remove shell with fingers. Make a cut along outside and remove black line (the intestine). Creamed Shrimps. Shell and serve in Savory Cream Sauce (p. 191). Shrimps with Dill. Shell and heat in cream seasoned with salt and a bit of finely cut fresh dill. Serve with dry boiled rice. Sautéed Shrimps. Shell and sauté lightly in melted butter. Pour butter over shrimps. If desired, sprinkle with finely chopped parsley. Sautéed shrimps are delicious as an hors d’ceuvre. Serve on toothpicks. Pass melted butter, highly seasoned with lemon or lime juice and pepper. CHAPTER 20 BEEF Care of Meat Before Cooking. Remove from paper, since otherwise paper would absorb some of the juices. Place in covered dish in coolest part of refrigerator, but not where it will freeze. Wipe meat, before cooking, with a cheesecloth wrung out of cold water, but do not allow it to stand in pan of cold water, as juices will be drawn out and foreign matter washed in. Larding is introducing small pieces of fat salt pork or bacon through the surface of uncooked meat. The flavor of lean and dry meat is much improved by larding; tenderloin of beef (fillet), grouse, partridge, pigeon, and liver are often prepared in this way. This may be done at the market or at home. Pig pork, being firm, is best for larding. Chill pork thoroughly, remove rind, and use the part of pork which lies between rind and vein. With sharp knife (to make a clean cut) remove slices not more than 4 inch thick; cut the slices into strips not more than 14 inch wide; these strips should be about 2 inches long, and are called Jardoons. Lardoons for small birds — quail, for example — should be smaller. To lard, insert one end of lardoon into larding needle, hold needle firmly, and with pointed end take up a stitch 14 inch deep and 34 inch wide; draw needle through, leaving lardoon in meat with ends projecting to equal lengths. Arrange lardoons in parallel rows, 1 inch apart, stitches in the alternate rows being directly underneath each other. Lard the upper surface of cuts of meat with the grain, never across it. In birds, insert lardoons at right angles to breastbone on either side. When large lardoons are forced through meat from surface to surface, the process is called daubing. Example: beef a la mode. Thin slices of fat salt pork placed over meat may be substituted for larding, but flavor is not the same as when pork is drawn through flesh, and the dish is far less attractive. BEEF 2Gt Meat Cooking. Cook tender cuts of meat quickly and at a high temperature, at the start, to keep.in the juices. This applies to broiling, pan-broiling, frying, and searing for roasting. A roast thermometer inserted in the meat before cooking is an aid in determining when meat is done. Make a slight incision through fat covering or directly into roast, if fat side is not on top. Insert thermometer until bulb reaches center of roast. Leave thermom- eter in meat during cooking and roast until required temperature is reached. For temperatures, see chart inside front cover. The less tender cuts may be started, like the tender cuts, at a high temperature to keep in the juices, but they must be completed by long, slow cooking, usually with the addition of water. By putting meat in cold water and allowing water to heat gradu- ally, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup making.

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BOILED SHRIMPS Boil in salted water or Court Bouillon (p. 214) 20 minutes or until shells turn pink. Cool in water in which they were boiled. To Shell Boiled Shrimps. Remove shell with fingers. Make a cut along outside and remove black line (the intestine). Creamed Shrimps. Shell and serve in Savory Cream Sauce (p. 191). Shrimps with Dill. Shell and heat in cream seasoned with salt and a bit of finely cut fresh dill. Serve with dry boiled rice. Sautéed Shrimps. Shell and sauté lightly in melted butter. Pour butter over shrimps. If desired, sprinkle with finely chopped parsley. Sautéed shrimps are delicious as an hors d'oeuvre. Serve on toothpicks. Pass melted butter, highly seasoned with lemon or lime juice and pepper. Care of Meat Before Cooking. Remove from paper, since otherwise paper would absorb some of the juices. Place in covered dish in coolest part of refrigerator, but not where it will freeze. Wipe meat, before cooking, with a cheesecloth wrung out of cold water, but do not allow it to stand in pan of cold water, as juices will be drawn out and foreign matter washed in. Larding is introducing small pieces of fat salt pork or bacon through the surface of uncooked meat. The flavor of lean and dry meat is much improved by larding; tenderloin of beef (fillet), grouse, partridge, pigeon, and liver are often prepared in this way. This may be done at the market or at home. Pig pork, being firm, is best for larding. Chill pork thoroughly, remove rind, and use the part of pork which lies between rind and vein. With sharp knife (to make a clean cut) remove slices not more than 4 inch thick; cut the slices into strips not more than 14 inch wide; these strips should be about 2 inches long, and are called Jardoons. Lardoons for small birds — quail, for example — should be smaller. To lard, insert one end of lardoon into larding needle, hold needle firmly, and with pointed end take up a stitch 14 inch deep and 34 inch wide; draw needle through, leaving lardoon in meat with ends projecting to equal lengths. Arrange lardoons in parallel rows, 1 inch apart, stitches in the alternate rows being directly underneath each other. Lard the upper surface of cuts of meat with the grain, never across it. In birds, insert lardoons at right angles to breastbone on either side. When large lardoons are forced through meat from surface to surface, the process is called daubing. Example: beef a la mode. Thin slices of fat salt pork placed over meat may be substituted for larding, but flavor is not the same as when pork is drawn through flesh, and the dish is far less attractive. BEEF 2Gt Meat Cooking. Cook tender cuts of meat quickly and at a high temperature, at the start, to keep.in the juices. This applies to broiling, pan-broiling, frying, and searing for roasting. A roast thermometer inserted in the meat before cooking is an aid in determining when meat is done. Make a slight incision through fat covering or directly into roast, if fat side is not on top. Insert thermometer until bulb reaches center of roast. Leave thermometer in meat during cooking and roast until required temperature is reached. For temperatures, see chart inside front cover. The less tender cuts may be started, like the tender cuts, at a high temperature to keep in the juices, but they must be completed by long, slow cooking, usually with the addition of water. By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup making.

Boston Cooking-School cook book