Put in thick paper or muslin bags; if the latter, the meat should first
be covered with straw. The sacking must be done early in the season
before the fly appears. Muslin lets the air in and is better than paper.
Perfection Market.
TO TRY OUT LARD.
Skin leaf lard, cut in small pieces, put it into an iron kettle, add one to
two cupfuls of water to prevent sticking and burning. Let it melt slowly,
being careful not to let it scorch; stir frequently from the bottom with a
wooden flat ladle and let simmer until all the pieces have turned a golden
brown, then throw in a little salt to settle it. Now set it back to cool and
pour into jars.
Nqte_ — The greatest care must be exercised while trying out lard to
see to it that none runs over the pot, as that would prove disastrous.
MEATS. 113
Always warm the jars first, and put in a little lard at a time, to prevent
their cracking. When cold and hard, tie up with clean, heavy paper, and
keep in a cool, dry cellar. Mrs. J. T. Phillips.
HOW TO BROIL MEATS.
Broiling consists of placing the meat over clear, red coals, free from
smoke. Do not have the fire too low or the gravy will drop upon the
coals, nor too hot, else the meat will be blackened, and made hard.
Never stick a fork into the lean part of a steak or chop in turning it,
but put it in the outer fat. Have the dish hot on which the meat is to be
placed, and season it after taking from the fire. E. R. M.
ROAST BEEF.
Have the butcher remove the bones of a rib-roast and roll the meat
into a round shape; tie securely with a stout string; then, before sending
it to the table, remove the string and insert one or two steel skewers.
Before placing the meat to roast season with salt; then place it upon a
grating in dripping-pan and put it in a very hot oven; baste frequently; if
the meat is very fat you need no water in your pan; if not, pour a small
cup of boiling water✪ Roast Beef into the pan after it has been in the oven fifteen min-
utes. Make a brown gravy. Mrs. Flora Thomas.
BROILED STEAK.
The only proper way to cook a beefsteak is to broil it on a light wire
gridiron over a clear fire. When ready to turn, place it on a warm plate
with a little butter, turning the cooked side down so that the juices may
be saved in the plate, and not lost, as would be the case, were it turned
upon the gridiron; return it to the gridiron as quickly as possible, and as
soon as the other side is cooked place it again upon the plate, which be
sure to have always warm; season with pepper and salt to taste✪ Broiled Steak, adding a
little butter. There is a gridiron in the market (a double one), which per-
mits the turning of the meat over the fire. It is so constructed that the
juices are held in the pan. Mrs. E. R. Daniels.
BEEFSTEAK AND ONIONS.
This very popular dish necessitates the use of a frying-pan, upon
which put the steak with a little suet, and add sliced onions which have
previously been prepared by dropping into cold water; season with salt
and pepper and cover tightly before putting upon the fire. A good way
is to cook the steak and onions separate. Then smother the steak on the
hot platter with the onions, W. P. B.
114 MEATS.
ROAST BEEF— No. 2. ✪ Roast Beef No. 2
Page 87 · 5 recipe records on this page
Presented as published in 1917. 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
Put in thick paper or muslin bags; if the latter, the meat should first be covered with straw. The sacking must be done early in the season before the fly appears. Muslin lets the air in and is better than paper.
Perfection Market. TO TRY OUT LARD.
Skin leaf lard, cut in small pieces, put it into an iron kettle, add one to two cupfuls of water to prevent sticking and burning. Let it melt slowly, being careful not to let it scorch; stir frequently from the bottom with a wooden flat ladle and let simmer until all the pieces have turned a golden brown, then throw in a little salt to settle it. Now set it back to cool and pour into jars.
Note — The greatest care must be exercised while trying out lard to see to it that none runs over the pot, as that would prove disastrous.
Always warm the jars first, and put in a little lard at a time, to prevent their cracking. When cold and hard, tie up with clean, heavy paper, and keep in a cool, dry cellar. Mrs. J. T. Phillips.
HOW TO BROIL MEATS.
Broiling consists of placing the meat over clear, red coals, free from smoke. Do not have the fire too low or the gravy will drop upon the coals, nor too hot, else the meat will be blackened, and made hard.
Never stick a fork into the lean part of a steak or chop in turning it, but put it in the outer fat. Have the dish hot on which the meat is to be placed, and season it after taking from the fire. E. R. M.
ROAST BEEF.
Have the butcher remove the bones of a rib-roast and roll the meat into a round shape; tie securely with a stout string; then, before sending it to the table, remove the string and insert one or two steel skewers. Before placing the meat to roast season with salt; then place it upon a grating in dripping-pan and put it in a very hot oven; baste frequently; if the meat is very fat you need no water in your pan; if not, pour a small cup of boiling water into the pan after it has been in the oven fifteen minutes. Make a brown gravy. Mrs. Flora Thomas.
BROILED STEAK.
The only proper way to cook a beefsteak is to broil it on a light wire gridiron over a clear fire. When ready to turn, place it on a warm plate with a little butter, turning the cooked side down so that the juices may be saved in the plate, and not lost, as would be the case, were it turned upon the gridiron; return it to the gridiron as quickly as possible, and as soon as the other side is cooked place it again upon the plate, which be sure to have always warm; season with pepper and salt to taste, adding a little butter. There is a gridiron in the market (a double one), which permits the turning of the meat over the fire. It is so constructed that the juices are held in the pan. Mrs. E. R. Daniels.
BEEFSTEAK AND ONIONS.
This very popular dish necessitates the use of a frying-pan, upon which put the steak with a little suet, and add sliced onions which have previously been prepared by dropping into cold water; season with salt and pepper and cover tightly before putting upon the fire. A good way is to cook the steak and onions separate. Then smother the steak on the hot platter with the onions, W. P. B.
ROAST BEEF— No. 2.
Records on this page
Roast BeefBroiled SteakFilet of Beef LardedBeefsteak and OnionsRoast Beef No. 2