quickly. Do not put the salt and pepper on the meat, but put it in the
pan with the water and then baste the meat every three or four min-
utes. You will find the meat will be thoroughly seasoned and will be
much more juicy and tender, than by the old way of rubbing the salt on
the meat ; putting the salt direct on the meat draws the juice out and
toughens it. The time for baking meat depends upon the state of the
oven and kind of meat baked. Fifteen minutes to the pound and fifteen
minutes longer is the rule for beef and mutton, and twenty minutes to
the pound and twenty minutes longer for pork, lamb and veal, or a
little less if wanted very rare. When done the roast should be a rich
brown, and when cut the bright red juices should follow the knife of
the carver ; if purple, then it is raw, and unfit for food.
Broiling is the favorite method of cooking steaks and chops and is
most acceptable for beef and mutton. Cleanliness in this mode of cooking
is very essential. Keep the gridiron clean between the bars, and bright
on the top ; when it is hot wipe it well with a cloth just before you use
it. It is best to oil the gridiron with suet, and, also, to heat it before
putting the meat on. Chalk is sometimes rubbed on the gridiron, when
fish is to be broiled. It is better to have a gridiron expressly for fish,
otherwise, meat is often made to taste fishy.
Tough steak is made more tender by pounding or hacking with a dull
knife, but a tender steak should never be cut, else the rich juices will be
lost. Never salt or pepper steak before or while broiling, but if very
lean, dip in melted butter. Steak should be placed over a hot, clear fire
and turned often so that the inside may be seared at once to retain the
juices. When done, which will require from five to ten minutes,
according to thickness of steak, season with salt and pepper, and bits of
butter ; cover with a hot platter and serve at once. Use the best of
butter for steak, and handle it with a small pair of broiling tongues, as
a fork frees the juices. If fat drops on the coals below and there is
danger of the meat tasting smoky, sprinkle a little salt on the coals and
withdraw the gridiron for a moment. Have the meal all ready before
broiling the steak and be diligently attentive to watch the moment any-
thing is done. Never hasten the broiling of anything, lest you spoil it.
Broiled meats must be brought to the table as hot as possible.
Frying is a very convenient mode of cookery. To make sure that
the pan is quite clean, rub a little fat over it, and then make it warm,
and wipe it out with a clean cloth. It is best to fry in lard not salted,
and this is better than butter. Mutton and beef suet are good for fry-
ing. The real secret in frying is to know when the fat is of a proper
heat — according to what you wish to fry. When the lard seems hot,
try it by throwing in a bit of bread. To fry fish, the fire must be very
clear, and the fat very hot. When taking up fried articles, drain off the
fat on a wire sieve.
522 MEATS. ✪ Beef Balls
Page 436 · 1 recipe record on this page
Presented as published in 1886. 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
quickly. Do not put the salt and pepper on the meat, but put it in the pan with the water and then baste the meat every three or four minutes. You will find the meat will be thoroughly seasoned and will be much more juicy and tender, than by the old way of rubbing the salt on the meat ; putting the salt direct on the meat draws the juice out and toughens it. The time for baking meat depends upon the state of the oven and kind of meat baked. Fifteen minutes to the pound and fifteen minutes longer is the rule for beef and mutton, and twenty minutes to the pound and twenty minutes longer for pork, lamb and veal, or a little less if wanted very rare. When done the roast should be a rich brown, and when cut the bright red juices should follow the knife of the carver ; if purple, then it is raw, and unfit for food.
Broiling is the favorite method of cooking steaks and chops and is most acceptable for beef and mutton. Cleanliness in this mode of cooking is very essential. Keep the gridiron clean between the bars, and bright on the top ; when it is hot wipe it well with a cloth just before you use it. It is best to oil the gridiron with suet, and, also, to heat it before putting the meat on. Chalk is sometimes rubbed on the gridiron, when fish is to be broiled. It is better to have a gridiron expressly for fish, otherwise, meat is often made to taste fishy.
Tough steak is made more tender by pounding or hacking with a dull knife, but a tender steak should never be cut, else the rich juices will be lost. Never salt or pepper steak before or while broiling, but if very lean, dip in melted butter. Steak should be placed over a hot, clear fire and turned often so that the inside may be seared at once to retain the juices. When done, which will require from five to ten minutes, according to thickness of steak, season with salt and pepper, and bits of butter ; cover with a hot platter and serve at once. Use the best of butter for steak, and handle it with a small pair of broiling tongues, as a fork frees the juices. If fat drops on the coals below and there is danger of the meat tasting smoky, sprinkle a little salt on the coals and withdraw the gridiron for a moment. Have the meal all ready before broiling the steak and be diligently attentive to watch the moment anything is done. Never hasten the broiling of anything, lest you spoil it. Broiled meats must be brought to the table as hot as possible.
Frying is a very convenient mode of cookery. To make sure that the pan is quite clean, rub a little fat over it, and then make it warm, and wipe it out with a clean cloth. It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. The real secret in frying is to know when the fat is of a proper heat — according to what you wish to fry. When the lard seems hot, try it by throwing in a bit of bread. To fry fish, the fire must be very clear, and the fat very hot. When taking up fried articles, drain off the fat on a wire sieve.
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Beef Balls