Boston Cooking-School cook book

By putting meat in boijing water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in the meat, rather than in the stock. By putting in cold water, bringing quickly to the boiling point, then lowering the temperature and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large portion left in the meat. This applies to stews. Selection of Beef. The quality of beef depends on the age of the animal and its feeding. The best beef is from a steer 4 or 5 years old. Beef should be firm and of fine-grained texture, and well marbled and coated with fat. Beef should hang about 2 weeks, which changes its color from bright red to purplish red. The fat should be firm and creamy white in color, the whiter the better. Suet should be dry and crumble easily. Tender and less tender cuts have practically the same food value. The most expensive cuts are from parts of the animal where muscles are but little used, which makes the meat fine grained and consequently tender. These cuts can be cooked by any of the quick methods. Heat, moisture, and slow cooking help to break ‘down the stronger fibers of the less tender cuts. 262 THE BOSTON COOKING-SCHOOL COOK BOOK Cuts of Beef and Their Uses. list'may be learned at any market. consult Chapter 24, Liver, Sweetbreads, and other Meat Extras. Local variations from this For the extra edible parts, TENDER CuTs Less TENDER CuTs Steaks Roasts Steaks Roasts and Stews Pot Roasts Sirloin Rib Shoulder Chuck ribs | Neck Porterhouse Loin Chuck Cross arm Shoulder Tenderloin Tip of sirloin Flank Clod Skirt Club (in some sec- Round Round Shank Rib (short cut) tions) Rump Rump Brisket ; Plate Flank Heel of round Trim off excess fat and wipe. wire broiler, greased with some of the fat. BROILED STEAK Select one of the tender steaks (see above), 1/4 to 2 inches thick. Broil on rack in broiling pan or in grill, in the broiler of a gas stove, or over live coals. have steak 2 or 3 inches below flame and leave door open. Sear quickly on one side. Then turn. occasionally until at desired stage. No definite time can be given for cooking a steak, because of varying thickness, degree of heat, and personal preference. A steak 114 inches thick requires about 12 minutes if liked rare; 20 to 30 minutes if liked medium or well done. Remove to hot platter, spread with softened butter, and sprinkle with salt and pepper. PAN-BROILED STEAK Cook in hissing-hot frying pan rubbed over with trimmings of fat. Pour off accumulated fat so that meat will not fry. Do not add water and do not cover. under meat in pan, set pan in hot oven (450° F.) and finish. Pan-broil or broil very quickly, since these steaks are thin. Spread with butter. Season. Individual Cube Steaks. Broil under an electric In gas stove, Reduce heat and turn After searing a thick steak, slip a rack BEEF 263 Accompaniments to Broiled or Pan-Broiled Steak Maitre d’HOtel Butter (p. 204). Brown Mushroom Sauce I (p. 196). II (p. 200). Mustard Sauce (p. 205). Tomato and Mushroom Sauce I or II (pp. 199, 200). Bordelaise Sauce (p. 197). Victor Hugo Sauce (p. 202). Hollandaise Sauce (p. 201) to which has been added a few drops onion juice and 1 tablespoon finely chopped parsley. (Steak 4 la Chiron.) Henriette Sauce (p. 202) half spread under steak and half on top. Velouté (p. 194), flavored with tomato catsup. Fried Onions (p. 473). PLANKED STEAK