One must get good, clean, healthy, fresh bones, which have been
cut or sawed so as to expose the marrow. This latter is very im-
portant, as it is quite essential that one should get the gelatinous
properties contained in the marrow.
Wash the bones with a brush and COLD water.
Put the bones in a kettle with cold water to which a teaspoonful
of salt has been added. Simmer (180° Fahrenheit) for 4 to 5, or 6 to
7 hours. Keep bones covered with water, and also keep the kettle
covered.
Clarify, strain, etc.
This will also make good stock for soups, as lettuce soup and
other white soups.
5 lbs. of veal bones were used in class for aspic jelly. Veal bones
are about 9c a lb.
CHINE ROAST OF PORK: This corresponds to the sirloin of
heel The Quality is tested as follows : If the meat is of fine grain
108 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
and does not resist to the touch of the finger, it is in perfectly good
condition. Some pork is too hard and firm; hence it resists the
touch of the finger and by this test is discovered to be poor meat.
The butcher should always separate or cut the vertebrae apart
for you with a hatchet. Always insist upon this, or you will ex-
perience great difficulty in carving the meat.
Never salt a roast before cooking.
Wash it with a brush, but do not let it soak.
Place it on a trivet in a dripping pan, baste it, etc.
A roast of 4% lbs. was used in class, and it cost 14c a lb.
Salt as soon as done while hot.
Sausages: There is a government inspector as well as a city
inspector for all meats ; so sausages are thoroughly inspected. The
Deerfoot brand is considered the best and is fresh and pure. Price,
25c a lb. The outer covering of sausages is made from the intestinal
tubes of the creature. These have to be thoroughly cleaned and in-
spected before the meat is put into them. The meat is also inspected.
The meat is blown or forced into the tube. Sausages are sometimes
made at home of chopped pork highly seasoned, and instead of putting
them in the skin-like tubes, they are wrapped in cheese cloth.
Cooked Ham : Costs 30c a lb. It is best if cut from the chine,
for in that cut there are no sinews running through the meat. It is
clearer meat, though, of course, it has some fat. Ham from a smoked
shoulder is not as good.
Beef Suet: Is a kind of fat of a yellow color; it is very hard
and firm and is stearic fat, containing stearic acid. It has a thin
connective tissue or membrane running all through it. Never re-
move this tissue uless it is very coarse, as, for instance, the outside
covering. Suet costs from 4c to 8c a lb. It is used for mince meat,
steamed puddings, etc.
Bacon : The Deerfoot product is the best. Bacon should have
a bit of streak of lean in it, and should have a delicate, ''fatty, smoked
odor" when fresh. Bacon costs about 14c to 25c per lb.
Pigs' Liver : It is an old-fashioned and erroneous idea that pigs'
liver is not good eating. It really has a better flavor than other
liver. It is farther away from the wild.
Beef liver is coarser than pigs' liver. When purchasing liver of
any kind, it is best to get an inside cut, so as to get less of the skin
or connective tissue.
Liver should not look purple; it should be a reddish brown if
fresh, but not too brown. ✪ Fried Liver
Page 58 · 1 recipe record on this page
Presented as published in 1914. 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
One must get good, clean, healthy, fresh bones, which have been cut or sawed so as to expose the marrow. This latter is very important, as it is quite essential that one should get the gelatinous properties contained in the marrow.
Wash the bones with a brush and COLD water.
Put the bones in a kettle with cold water to which a teaspoonful of salt has been added. Simmer (180° Fahrenheit) for 4 to 5, or 6 to 7 hours. Keep bones covered with water, and also keep the kettle covered.
Clarify, strain, etc.
This will also make good stock for soups, as lettuce soup and other white soups.
5 lbs. of veal bones were used in class for aspic jelly. Veal bones are about 9c a lb.
CHINE ROAST OF PORK: This corresponds to the sirloin of beef The Quality is tested as follows : If the meat is of fine grain
and does not resist to the touch of the finger, it is in perfectly good condition. Some pork is too hard and firm; hence it resists the touch of the finger and by this test is discovered to be poor meat.
The butcher should always separate or cut the vertebrae apart for you with a hatchet. Always insist upon this, or you will experience great difficulty in carving the meat.
Never salt a roast before cooking.
Wash it with a brush, but do not let it soak.
Place it on a trivet in a dripping pan, baste it, etc.
A roast of 4% lbs. was used in class, and it cost 14c a lb.
Salt as soon as done while hot.
Sausages: There is a government inspector as well as a city inspector for all meats ; so sausages are thoroughly inspected. The Deerfoot brand is considered the best and is fresh and pure. Price, 25c a lb. The outer covering of sausages is made from the intestinal tubes of the creature. These have to be thoroughly cleaned and inspected before the meat is put into them. The meat is also inspected. The meat is blown or forced into the tube. Sausages are sometimes made at home of chopped pork highly seasoned, and instead of putting them in the skin-like tubes, they are wrapped in cheese cloth.
Cooked Ham : Costs 30c a lb. It is best if cut from the chine, for in that cut there are no sinews running through the meat. It is clearer meat, though, of course, it has some fat. Ham from a smoked shoulder is not as good.
Beef Suet: Is a kind of fat of a yellow color; it is very hard and firm and is stearic fat, containing stearic acid. It has a thin connective tissue or membrane running all through it. Never remove this tissue unless it is very coarse, as, for instance, the outside covering. Suet costs from 4c to 8c a lb. It is used for mince meat, steamed puddings, etc.
Bacon : The Deerfoot product is the best. Bacon should have a bit of streak of lean in it, and should have a delicate, ''fatty, smoked odor" when fresh. Bacon costs about 14c to 25c per lb.
Pigs' Liver : It is an old-fashioned and erroneous idea that pigs' liver is not good eating. It really has a better flavor than other liver. It is farther away from the wild.
Beef liver is coarser than pigs' liver. When purchasing liver of any kind, it is best to get an inside cut, so as to get less of the skin or connective tissue.
Liver should not look purple; it should be a reddish brown if fresh, but not too brown.
Records on this page
Fried Liver