Some are to be
larded, some stufied with bread dressing, and others jplaiH, as above,
only seasoning with pepper and salt. To prepare a Pot-^oast^ which
is a favorite method of cooking meats with m^ny, place the meat,
neatly trimmed if a thick piece, or rolled and skewered if thin, in a
hot stewpan or round-bottomed kettle, in which there is a little fat
or butter if needed, and turn to quickly' brown or sear over on all
sides to confine the juices. Then turn in a little hot water, cover
closely (a seasoning of herbs or spice may be added as liked), and
simmer gently until done. The time required depends upon size
MEATS. 405
and quality of roast, a four-pound piece from shoulder of beef re
quiring about three hours. Care should be taken that the meat does
not scorch or bum to bottom of kettle, though only just sufficient
water to prevent this should be kept in kettle, adding a little as it
cooks away. Turn the meat occasionally to brown and cook all
sides alike, and toward the last it should fry gently in its drippings.
Observe the same rule for seasoning with salt and pepper as given
for other roasts. The cheaper cuts of meat are usually cooked in
this way, though some think almost any piece juicier ana richer when
properly done. Pot-roasts are 8ometime^ larded, when meat is very
lean. A rich gravy may be made from drippings in kettle.
Steamed Meats. — ^This is by far the nicest and most economical
way of CQoking meats ; place in steamer over hot water and cook till
tender ; put in pan, witn anv herbs or spices, if wished, season with
salt and Drown in oven by basting and dredging with flour as in
Roasted Meats. In a hot oven it will brown nicely in twenty or
thirty minutes.
Stewed Meats. — The inferior parts of meat are generally used
fpr stews, which if properly prepared are very palatable. If made
from fresh meat, it should be immersed in boiling water at first, and
then placed where it will simmer slowly until done, as in Boiled
Meats, skimming well ; when done, season, add thickening, and flavor
to taste. Sliced potatoes and any vegetables liked are cooked in
stews, and some nrst fry both meat and vegetables a few minutes, or
imtil Drown, before pouring over the water in which they are to be
cooked, and which should be only just enough to cook the meat and
leave sufficient for gravy, A simple stewofmeat^ well seasoned,
with dumplings dropped in just before done, is relished by nearly
every one, and dumplings are often added when vegetables are used.
Thin pieces of meat may be spread with a dressing, rolled and tied,
then stewed with any auditions of flavoring, vegetables etc., preferred.
Trimmings from roasts and other meats, cut into pieces of same
'Size^ may be made into stews, and any cold meat may be thus
utilized. Stews should cook very slowly after the boiling point is
reached.
Page 342
Presented as published in 1890. 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
Some are to be larded, some stuffed with bread dressing, and others plain, as above, only seasoning with pepper and salt. To prepare a Pot-roast, which is a favorite method of cooking meats with many, place the meat, neatly trimmed if a thick piece, or rolled and skewered if thin, in a hot stewpan or round-bottomed kettle, in which there is a little fat or butter if needed, and turn to quickly' brown or sear over on all sides to confine the juices. Then turn in a little hot water, cover closely (a seasoning of herbs or spice may be added as liked), and simmer gently until done. The time required depends upon size
and quality of roast, a four-pound piece from shoulder of beef re quiring about three hours. Care should be taken that the meat does not scorch or bum to bottom of kettle, though only just sufficient water to prevent this should be kept in kettle, adding a little as it cooks away. Turn the meat occasionally to brown and cook all sides alike, and toward the last it should fry gently in its drippings. Observe the same rule for seasoning with salt and pepper as given for other roasts. The cheaper cuts of meat are usually cooked in this way, though some think almost any piece juicier ana richer when properly done. Pot-roasts are sometimes larded, when meat is very lean. A rich gravy may be made from drippings in kettle.
Steamed Meats. — This is by far the nicest and most economical way of cooking meats ; place in steamer over hot water and cook till tender ; put in pan, with any herbs or spices, if wished, season with salt and brown in oven by basting and dredging with flour as in Roasted Meats. In a hot oven it will brown nicely in twenty or thirty minutes.
Stewed Meats. — The inferior parts of meat are generally used fpr stews, which if properly prepared are very palatable. If made from fresh meat, it should be immersed in boiling water at first, and then placed where it will simmer slowly until done, as in Boiled Meats, skimming well ; when done, season, add thickening, and flavor to taste. Sliced potatoes and any vegetables liked are cooked in stews, and some first fry both meat and vegetables a few minutes, or until brown, before pouring over the water in which they are to be cooked, and which should be only just enough to cook the meat and leave sufficient for gravy, A simple stew of meat, well seasoned, with dumplings dropped in just before done, is relished by nearly every one, and dumplings are often added when vegetables are used. Thin pieces of meat may be spread with a dressing, rolled and tied, then stewed with any auditions of flavoring, vegetables etc., preferred. Trimmings from roasts and other meats, cut into pieces of same size, may be made into stews, and any cold meat may be thus utilized. Stews should cook very slowly after the boiling point is reached.