Twentieth century home cook book

It is a better plan to add neither salt nor pepper to the meat before cooking, as salt draws out the gravy, which it is your purpose to keep in, and pepper, when used on the surface of meats, becomes parched, and leaves a bad taste. When preparing the gravy, add pepper and salt. Lardering moistens meat while cooking, and adds richness to its flavor. To larder meat or poultry is simply introducing, into the surface of the flesh, by means of a larding needle, the clear fat of pork or bacon, cut into strips two inches long and not quite half an inch thick. Place the strips, one at a time, into the cleft end of the larding-pin, draw through, leaving half an inch or so each side of the stitch. The whole surface maybe arranged in rows, or any fanciful forms desired. Fowls and game should be lardercd on the breast only. - ON FRYING AND BROILING. In frying meat a failure is always very apparent. In frying, a deep enameled or iron pan should be used, with sufficient fat to thoroughly cover the article ; it is best to be very generous with the fat, as it is quite as economical as to use less, for it can be used again if put aside in a clean vessel, being careful to pass it through a fine strainer, in order that no sediment may be found in the next frying. There are two very important rules to observe in frying — your fat must be boiling hot, and the crumbs fine and even. Bread crumbs should be thoroughly rolled and finely sifted. It is well to keep on hand a good supply of bread crumbs. Cut slices of baker's bread, dry them in the oven, having the pieces almost colorless : when perfectly drj-, roll very fine, sift and put away for use. Broiling is a simple mode of cooking, and requires but little care and attention. A brisk, clear fire is essential; if the fire should be too heavy, the gridiron may be carefully raised a little and placed on two bricks, in order that the meat may not scorch; the gridiron must be very hot before the meat is placed upon it ; as soon as the gravy begins to show, turn it over ; if allowed to remain without turning until the gravy stands on the top, when turned it is lost in the fire ; but when turned quickly and at the proper time, the pores are at once sealed, and the gravy is retained in the meat. BEEF A LA MODE. Take a round of beef, remove the bone from the middle, also all the gristle and tough parts about the edges. Have ready half a pound of fat salt pork ; cut into strips as thick and long as your finger. Prepare a nice dressing, the same as for stuffing a turkey. With a sharp knife make incisions in the meat, about half an inch apart, thrust into them the pork and also some of the dressing. Proceed thus until the meat is thoroughly plugged. Put into a baking pan with a little water at the bottom • cover tightly and bake slowly four hours ; then uncover and spread the rest of the dressing over the top, and bake until nicely browned. After taking up, thicken the gravy and pour over the beef. ROAST BEEF. Take six or eight pounds of sirloin ; w^ipe, trim, and skevi^er into shape. If there be much flank, cut it off and use it for soups or stew. Lay the meat on a rack in the pan, and dredge all over with salt, pepper and flour ; put it in a verj^ hot oven with two or three tablespoonfuls of dripping or pieces of the beef fat placed in the pan. Place a rack under the pan or turn the heat off from the bottom of the oven. Put the skin side down first, that the heat may harden the juices in the lean part. When the flour is brown, baste the meat and reduce the heat. Baste often and dredge twice with salt and flour. When seared all over, turn the skin side up for the final basting and browning. Bake fifty minutes, if liked very rare; an hour and a quarter to an hour and a half, if liked well done. Serve with Yorkshire pudding. BOUILLI BEEF.