LAMB, GRILLED — Take a cold shoulder of lamb, and score
the meat deeply at | inch distances; prepare a teaspoon of salt, 1 of
white pepper, a saltspoon of cayenne, a trifle of onion juice, and the
strained juice of a lemon; rub this into the meat at night. In the
morning, put it on a gridiron over a clear, coal fire, and thoroughly
heat through ; put on a hot platter and spread with softened butter.
Send to the table with hot plates.
KID — This is cooked in the various ways given for lamb, and is
much like lamb after being cooked.
SHEEP'S BRAINS. — Kemove the skin and blood vessels and
put them in warm water for 2 hours; then put them in boiling water,
containing a little salt and vinegar, and leave until firm; then take
out and put in very cold water. Then drain, dry, brush with oil, and
roll in crumbs, well seasoned with pepper and salt. Put slices of
bacon on them, and bake in a well heated oven, basting frequently.
When nicely browned, take up, put the slices of bacon on toast, and
lay the brains on the bacon. Serve with tomato, Tartare, or some
acid sauce.
MEAT ROLY POLY.
4 cups flour. 1 teacup milk.
2 teaspoons baking-powder. 1 teaspoon salt.
Do not use any shortening, but mix and roll out ^ inch thick,
and spread minced mutton, Yeal or chicken on it✪ Meat Roly Poly. Have the meat
free from gristle, and season it with pepper and salt. Tlien roll the
crust over and over, and put it on a buttered plate, and steam in the
steamer |- hour. Serve for breakfast or lunch, giving a slice to each
person, with gravy served with it.
144 PORK
PORK.
Pork, more than any other meat, requires to be chosen with the
greatest care. If it is killed and the flesh eaten when in an un-
healthy condition, those who eat it will probably pay dearly for their
indulgence. Care should be taken that pork is thoroughly cooked,
as it is most indigestible when under-dressed. Uncooked or under=
cooked pork should on no account be eaten. Exposure to the tem-
perature of boiling water effectually kills the trichina, but obviously
every part of the meat, inside and out, must be fully heated to
destroy all the trichina, and there is no safety without that.
To freshen salt pork or ham, after cutting in slices, soak it for a
few hours, or over night, in milk and water, or in sour milk, which is
quite as good; afterv/ards rinse it until the water is clear, before
frying, and it will be as palatable as salt pork can be made.
BAKED HAM — Cover the ham with cold water (after having
thoroughly cleaned it) and simmer gently just long enough to loosen
the skin, so that it can be easily taken ofp — in 2 or 3 hours, if the
ham is large. After skinning, place it in a dripping-pan in the oven,
and pour over it a teacup of vinegar, and 1 of water; put a little
mustard in the v/ater, and baste the ham with this while baking
slowly for an hour; then cover the ham all over thickly with sugar,
in which is mixed a tablespoon of flour, and bake slowly another
hour wUhoui hasUng. This gives a nice, brown, glazed crust; when
it has partly cooled, turn a flat dish on the pot, and put a weight on
it, to get thoroughly cold. This latter process insures nice, smooth
slices when cut. The juice of a lemon may be substituted for the
vinegar, if preferred.
Page 108 · 1 recipe record on this page
Presented as published in 1902. 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
LAMB, GRILLED — Take a cold shoulder of lamb, and score the meat deeply at | inch distances; prepare a teaspoon of salt, 1 of white pepper, a saltspoon of cayenne, a trifle of onion juice, and the strained juice of a lemon; rub this into the meat at night. In the morning, put it on a gridiron over a clear, coal fire, and thoroughly heat through ; put on a hot platter and spread with softened butter. Send to the table with hot plates.
KID — This is cooked in the various ways given for lamb, and is much like lamb after being cooked.
SHEEP'S BRAINS. — Remove the skin and blood vessels and put them in warm water for 2 hours; then put them in boiling water, containing a little salt and vinegar, and leave until firm; then take out and put in very cold water. Then drain, dry, brush with oil, and roll in crumbs, well seasoned with pepper and salt. Put slices of bacon on them, and bake in a well heated oven, basting frequently. When nicely browned, take up, put the slices of bacon on toast, and lay the brains on the bacon. Serve with tomato, Tartare, or some acid sauce.
MEAT ROLY POLY.
4 cups flour. 1 teacup milk.
2 teaspoons baking-powder. 1 teaspoon salt.
Do not use any shortening, but mix and roll out ^ inch thick, and spread minced mutton, Yeal or chicken on it. Have the meat free from gristle, and season it with pepper and salt. Then roll the crust over and over, and put it on a buttered plate, and steam in the steamer |- hour. Serve for breakfast or lunch, giving a slice to each person, with gravy served with it.
Pork, more than any other meat, requires to be chosen with the greatest care. If it is killed and the flesh eaten when in an unhealthy condition, those who eat it will probably pay dearly for their indulgence. Care should be taken that pork is thoroughly cooked, as it is most indigestible when under-dressed. Uncooked or under-cooked pork should on no account be eaten. Exposure to the temperature of boiling water effectually kills the trichina, but obviously every part of the meat, inside and out, must be fully heated to destroy all the trichina, and there is no safety without that.
To freshen salt pork or ham, after cutting in slices, soak it for a few hours, or over night, in milk and water, or in sour milk, which is quite as good; afterwards rinse it until the water is clear, before frying, and it will be as palatable as salt pork can be made.
BAKED HAM — Cover the ham with cold water (after having thoroughly cleaned it) and simmer gently just long enough to loosen the skin, so that it can be easily taken off — in 2 or 3 hours, if the ham is large. After skinning, place it in a dripping-pan in the oven, and pour over it a teacup of vinegar, and 1 of water; put a little mustard in the water, and baste the ham with this while baking slowly for an hour; then cover the ham all over thickly with sugar, in which is mixed a tablespoon of flour, and bake slowly another hour without basting. This gives a nice, brown, glazed crust; when it has partly cooled, turn a flat dish on the pot, and put a weight on it, to get thoroughly cold. This latter process insures nice, smooth slices when cut. The juice of a lemon may be substituted for the vinegar, if preferred.
Records on this page
Meat Roly Poly