The kettle
in which a joint is dressed should be large enough to allow room
for a good supply of water ; if the meat be cramped and be sur-
rounded with but little water, it will be stewed, not boiled. In stew-
ing it is not requisite to have so great a heat as in boiling. A gentle
simmering in a small quantity of water, so that the meat is stewed
almost in its own juices, is all that is necessary.
428 THE hearthstone; or, life at home.
Stewing is the cheapest mode of cooking meats. It should be
done slowly, the pan partly uncovered, and frequently skimmed.
Stewed Tripe. — Five pounds of tripe cut in small pieces. Two
onions cut in slices and fried in half-pound of lard ; put in the tripe
and let it cook a little, then add a cup of vinegar, a bowl of beef-
broth, salt, pepper, and three tablespoonfuls of flour✪ Stewed Tripe ; mix the whole,
and let it stew about fifteen minutes.
Boiled Round of Beef. — As a whole round of beef, generally
speaking, is too large for small families, and very seldom required,
we here give the recipe for dressing a portion of the best side of the
round. Take from twelve to sixteen pounds, after it has been in
salt about ten days ; just wash off the salt, skewer it up in a nice,
round-looking form, and bind it with tape, to keep the skewers in
their places. Put it in a saucepan of boiling water, set it upon a good
fire, and when it begins to boil, carefully remove all scum from the
surface, as, if this is not attended to, it sinks on to the meat, and
when brought to table presents a very unsightly appearance. When
it is well skimmed, draw the pot to the corner of the fire and let it
simmer very gently until done. Remove the tape and skewers, which
should be replaced by a silver one ; pour over it a little of the pot-
liquor and garnish with carrots. Carrots, turnips, parsnips, and some-
times suet dumplin✪ Boiled Round of Beefgs, accompany this dish ; and these may all be
boiled with the beef. The pot-liquor should be saved and converted
into pea soup ; and the outside slices, which are generally hard and
of an uninviting appearance, may be cut off before being sent to table,
and potted. These make an excellent relish for the breakfast or lunch-
eon-table. Time: Twelve pounds, three hours after the water boils.
Roasted Meats. — Roasted meats are really baked meats; but ovens
are now so well made and ventilated that there is little difference of
flavor in the two processes. Allow ten minutes to the pound if the
meat is liked rare, and from twelve to fifteen if well done. It is
alivays better to place the meat on a stand made to fit easily in the
roasting-pan, so that it may not become sodden in the water used for
gravy. Put into a hot oven, that the surface may soon sear over and
COOKERY RECIPES. 429
Page 272 · 2 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The kettle in which a joint is dressed should be large enough to allow room for a good supply of water ; if the meat be cramped and be surrounded with but little water, it will be stewed, not boiled. In stewing it is not requisite to have so great a heat as in boiling. A gentle simmering in a small quantity of water, so that the meat is stewed almost in its own juices, is all that is necessary.
428 THE hearthstone; or, life at home.
Stewing is the cheapest mode of cooking meats. It should be done slowly, the pan partly uncovered, and frequently skimmed.
Stewed Tripe. — Five pounds of tripe cut in small pieces. Two onions cut in slices and fried in half-pound of lard ; put in the tripe and let it cook a little, then add a cup of vinegar, a bowl of beefbroth, salt, pepper, and three tablespoonfuls of flour ; mix the whole, and let it stew about fifteen minutes.
Boiled Round of Beef. — As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the best side of the round. Take from twelve to sixteen pounds, after it has been in salt about ten days ; just wash off the salt, skewer it up in a nice, round-looking form, and bind it with tape, to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and when brought to table presents a very unsightly appearance. When it is well skimmed, draw the pot to the corner of the fire and let it simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one ; pour over it a little of the potliquor and garnish with carrots. Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish ; and these may all be boiled with the beef. The pot-liquor should be saved and converted into pea soup ; and the outside slices, which are generally hard and of an uninviting appearance, may be cut off before being sent to table, and potted. These make an excellent relish for the breakfast or luncheon-table. Time: Twelve pounds, three hours after the water boils. Roasted Meats. — Roasted meats are really baked meats; but ovens are now so well made and ventilated that there is little difference of flavor in the two processes. Allow ten minutes to the pound if the meat is liked rare, and from twelve to fifteen if well done. It is always better to place the meat on a stand made to fit easily in the roasting-pan, so that it may not become sodden in the water used for gravy. Put into a hot oven, that the surface may soon sear over and
Records on this page
Stewed TripeBoiled Round of Beef