First, plunge it in boiling water and let it soak 15 minutes. Skin
if necessary. Then roll in flour and fry in hot butter or bacon-fat✪ Fried Liver and
keep the frying pan covered throughout the cooking, except, of course,
when turning the liver.
LABORATORY COOK BOOK. 109
Lamb Chops : Range in price from lie to 38c a lb. The older
mutton is 9c and 10c a lb. Both lamb and mutton chops should be
bright red, if fresh.
The excessive fat on the outside of these chops should be re-
moved, because it is "woolly" and not good eating.
Small chops are nice and tender. If one removes the bone from
the small, thin chops, they will be found nice to roll and skewer into
a circular shape. They are good prepared in crumbs, i. e. dipped in
egg and crumbs as for croquettes and fried in deep hot fat about 5
to 8 minutes.
BROILED MEATS.
BEEKSTEAK.
Time — 1-inch thick, 8 minutes; iy2 inches thick, 10 minutes.
Trim a steak, removing superfluous fat. Make the surface flat
by striking with the broad blade of knife. Heat the broiler very hot,
rub with a piece of the fat. Place the steak on the broiler with the
fat edge toward the handle. Broil over a clear coal fire or under a
gas flame, turning every ten counts until perfectly seared. Then turn
occasionally until clone. Serve on a hot platter, season with butter,
pepper and salt.
Sauces served with broiled steak — Maitre d'Hotel Butter, Mush-
room, Tomato.
MUTTON AND LAMB CHOPS.
Trim the chops into the English, French, or boned, and rolled
forms, and broil, following the directions for steak.
Green peas, string beans or any small vegetable may be served
on the same dish, placed in the center of the circle or around the
chops. Mashed potato or spinach may be pressed into form or a circle
and the chops rested against it, the bones pointing up or slanting.
Place paper frills on the ends of the bones to improve their appear-
ance.
ROAST BEEF.
Time — Rib roast, rare, 8-10 minutes per pound.
Rib roast, well done, 18-20 minutes per pound.
Rolled roast, rare, 10-12 minutes per pound.
Rolled roast, well done, 20-22 minutes per pound.
Wipe the beef with a cloth wrung out in cold water, and place on a
rack in a dripping pan. Dredge with flour and place in a hot oven,
that the surface may be quickly seared, about 15 minutes, then re-
duce the heat and bake slowly until done, basting every ten minutes.
The salt and pepper✪ Roast Beef can be added to the basting in preference to rub-
110 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
bing it over the meat before dredging with flour. If there is danger
of burning the flour add a little water. Serve a rib roast standing
on the ribs and cut the slice in line with the rib. Serve a rolled
roast with the cut side up, and cut in slices horizontally.
Page 59 · 2 recipe records 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
First, plunge it in boiling water and let it soak 15 minutes. Skin if necessary. Then roll in flour and fry in hot butter or bacon-fat and keep the frying pan covered throughout the cooking, except, of course, when turning the liver.
Lamb Chops : Range in price from lie to 38c a lb. The older mutton is 9c and 10c a lb. Both lamb and mutton chops should be bright red, if fresh.
The excessive fat on the outside of these chops should be removed, because it is "woolly" and not good eating.
Small chops are nice and tender. If one removes the bone from the small, thin chops, they will be found nice to roll and skewer into a circular shape. They are good prepared in crumbs, i. e. dipped in egg and crumbs as for croquettes and fried in deep hot fat about 5 to 8 minutes.
BROILED MEATS. BEEKSTEAK.
Time — 1-inch thick, 8 minutes; iy2 inches thick, 10 minutes.
Trim a steak, removing superfluous fat. Make the surface flat by striking with the broad blade of knife. Heat the broiler very hot, rub with a piece of the fat. Place the steak on the broiler with the fat edge toward the handle. Broil over a clear coal fire or under a gas flame, turning every ten counts until perfectly seared. Then turn occasionally until clone. Serve on a hot platter, season with butter, pepper and salt.
Sauces served with broiled steak — Maitre d'Hotel Butter, Mushroom, Tomato.
MUTTON AND LAMB CHOPS.
Trim the chops into the English, French, or boned, and rolled forms, and broil, following the directions for steak.
Green peas, string beans or any small vegetable may be served on the same dish, placed in the center of the circle or around the chops. Mashed potato or spinach may be pressed into form or a circle and the chops rested against it, the bones pointing up or slanting. Place paper frills on the ends of the bones to improve their appearance.
ROAST BEEF.
Time — Rib roast, rare, 8-10 minutes per pound.
Rib roast, well done, 18-20 minutes per pound.
Rolled roast, rare, 10-12 minutes per pound.
Rolled roast, well done, 20-22 minutes per pound.
Wipe the beef with a cloth wrung out in cold water, and place on a rack in a dripping pan. Dredge with flour and place in a hot oven, that the surface may be quickly seared, about 15 minutes, then reduce the heat and bake slowly until done, basting every ten minutes. The salt and pepper can be added to the basting in preference to rub-
bing it over the meat before dredging with flour. If there is danger of burning the flour add a little water. Serve a rib roast standing on the ribs and cut the slice in line with the rib. Serve a rolled roast with the cut side up, and cut in slices horizontally.
Records on this page
Fried LiverRoast Beef