The ordinary method of frying in a frying-pan with
only a little fat, doing one side at a time, is called by the
French " sauteing." To saute well the work must be
done quickly so as to keep the juices in the meat. It is
by many considered an economical mode of cooking
small articles of food of all kinds. Almost everything
that is saute'ed is much better when fried by immersion.
Some people, however, are very unwilling to make the
change and persist in cooking in the old way, using a
little half-hot fat, which spatters over everythmg near it,
soaks into fish or meat, and is often served as the only
gravy.
BRAISING.
This mode of cooking is most successful when the
meat is lacking in flavor or is tough. It is, when properly
done, the act of cooking by the action of heat above as
well as below the article cooked. The braising-pan (see
Kitchen Utensilsj has a deep cover, on which live
charcoal is placed. The pan is air tight, and vegetables
are generally placed with the meat, thus imparting any
particular flavor desired. Stock is added to the pan (if
there is any at hand) or water may be substituted.
Braising in the oven is much easier, and the result is
5
66
THE PA TTEKN COOK-BOOK
practically the same. A deep pan with a close-fitting
cover will answer in place of the regular pan, but the
parts must not be soldered together.
LARDING.
This may seem to many a difficult and unnecessary
work. The only implement needed is a larding needle,
which costs fifteen cents and should last a lifetime. Any
one who can sew can lard, as it is merely sewing with
strips of fat bacon or pork, leaving the fat midway
through the meat. Lean and dry meats are much
C
improved by larding. Take a piece of salt pork two
inches wide and four inches long, and shave off the rind
the long way of the pork ; then cut the same way as the
rind two or three slices a quarter of an inch thick, cutting
only to the membrane which lies about an inch below the
rind, as this is the firmest part of the pork. Then cut
each slice across the width into strips a quarter of an inch
wide and thick and two inches long. Insert one end
of a lardon, as each of these pieces is called, in the
needle, and then with the point of the needle take
PL A IN DIRE C riONS.
67
up a stitch half an inch deep and one inch lon<r
across the surface of the meat. Draw the needle through
and help the pork to follow by pushing it until partly
through; then hold the end of the pork, and draw the
needle out, leaving the pork inserted in the meat, with
the ends projecting at equal lengths. Take up more
stitches one inch apart, in parallel rows, until the whole
surface is covered. A is a piece of meat to be larded,
and the numbers show the strips of bacon or pork as
inserted, 6 being the needle with the lardon attached
and partly drawn through.
BONING.
Page 24
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
The ordinary method of frying in a frying-pan with only a little fat, doing one side at a time, is called by the French " sauteing." To saute well the work must be done quickly so as to keep the juices in the meat. It is by many considered an economical mode of cooking small articles of food of all kinds. Almost everything that is sautéed is much better when fried by immersion. Some people, however, are very unwilling to make the change and persist in cooking in the old way, using a little half-hot fat, which spatters over everything near it, soaks into fish or meat, and is often served as the only gravy.
BRAISING.
This mode of cooking is most successful when the meat is lacking in flavor or is tough. It is, when properly done, the act of cooking by the action of heat above as well as below the article cooked. The braising-pan (see Kitchen Utensilsj has a deep cover, on which live charcoal is placed. The pan is air tight, and vegetables are generally placed with the meat, thus imparting any particular flavor desired. Stock is added to the pan (if there is any at hand) or water may be substituted. Braising in the oven is much easier, and the result is
practically the same. A deep pan with a close-fitting cover will answer in place of the regular pan, but the parts must not be soldered together.
LARDING.
This may seem to many a difficult and unnecessary work. The only implement needed is a larding needle, which costs fifteen cents and should last a lifetime. Any one who can sew can lard, as it is merely sewing with strips of fat bacon or pork, leaving the fat midway through the meat. Lean and dry meats are much
improved by larding. Take a piece of salt pork two inches wide and four inches long, and shave off the rind the long way of the pork ; then cut the same way as the rind two or three slices a quarter of an inch thick, cutting only to the membrane which lies about an inch below the rind, as this is the firmest part of the pork. Then cut each slice across the width into strips a quarter of an inch wide and thick and two inches long. Insert one end of a lardon, as each of these pieces is called, in the needle, and then with the point of the needle take
PL A IN DIRE C riONS.
up a stitch half an inch deep and one inch long across the surface of the meat. Draw the needle through and help the pork to follow by pushing it until partly through; then hold the end of the pork, and draw the needle out, leaving the pork inserted in the meat, with the ends projecting at equal lengths. Take up more stitches one inch apart, in parallel rows, until the whole surface is covered. A is a piece of meat to be larded, and the numbers show the strips of bacon or pork as inserted, 6 being the needle with the lardon attached and partly drawn through.
BONING.