Evening star. [volume] (Washington, D.C.) 1854-1972, 1861-06-04
Cooking Meat SYSTEMATICALLY. :"

Poor meat rightly cooked, is often better-more
agreeable to the taste, more readily dgested, and
anords mere nutriment-than good meat not prop
erly cooked. A piece OF tough, tendonous beet
contains quite as much nourshment an the same
weight Of clear, tender steak for the latter con-
tains larger proportion Of water But in the
usual process Of boiling, most Of the flavor and
much Of the real substance Of tough meat are
lost before 1t is made tender enough for eating
plan for boiling tough meat, which we have
before referred to, is so valuable to be worthy
OF discussing again. The process 10 applicable
10 beef and mutton, fresh or salted Ii corned
beef 1t should first be soaked in cold water until
quite fresh enough to be eaten. As above hinted
piece Of tough, cheap beef, will by the process
become quite as good as that which cost twice as
much per pound.
Put Into kettle the fresh beef or mutton, or
the freshened corn beef; cover with hot water
and set IL to boiling. Put upon the top Of the
kettle, (or better fit into the topl tin pan that
will close II as tightly as possible. Nearly fill
the covering pan with cold water, and replenish
IT, when II evaporates. The boiling Of the meat
10 now to be kept up from three to six hours or
more, or until the meat Is cooked sail to pieces"
that Is made perfectly tender so that ii no longer
adheres to the bones, and will not even hold TO.
gether to be lifted with fork. The main pol a,
10 to boil II long enough. The kettle can stand
upon the back OF the stove from morning until
night II need be; slow boiling is about as effec-
tive as rapid boiling. II water boils at all 1t 1,
heated 2l2 deg, and Is no hotter than this when
boiling ever 30 furiously.
The science Of this process is in having the pan
OF water for a cover The rising steam, which II
allowed to escape, would carry of much of the
flavor and substance Of the meat, is condensed
upon the bottom of the pan. and falls back tntc
the kettle, so long as the water in the covert no
pan Is below the boiling heat. The covering par
may be improved by bending Il down little in
the middle, 80 that the condensed steam will
drop back from the center IL the boiling be SC
rapid as to heat the water In the covering par
also to boiling, the water may be occasionally
changed for cold.
When thoroughly done, dip out the meat with
skinner. remove the bones and put the meal
into pan or deep dish. Leaving the cover off
simmer the pot liquor down to convenient quan
tity, and mix 1t with the meat Now cover Il
with plate, and put on quantity Of weights
sad-irons, or a stone, or anv other convenient
weight-and set it aside to cool over night The
liquor will form hard jelly with the meat and
the mass will become solid piece, having the
form Of the containing dish and cover, and will
De In nice order to place upon the table, for
su bstantial meal, or as cold relish. 1t Is good
preparation for Sunday dinner; and as It keep.
well, Is good to have on hand for an emergency
II can De cnt into nice slices, and will be tender
juicy, verv palatable, easily dgestible, and nour
tshing IL fat and lean bits be mixed together
the slices will present a beautiful marbled ap
pearance. IL the meat be quite fat, the pot lqu OF
NAV be first cooled and the fat removed, and
afterwards be boiled down a little and ther
poured on the meat as above described-Amsr
tcdn AgricultuTtSt