The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1869-01-31

HoUsEKxxTMa DxPAx1lGxIr.
Hsts Upon Csozs.s- RoiHsg.- The commonly
received idea, that what goes under the de-
nomination Of good plain Nyingn-that is,
joints of meat roasted or boiled -is best adapt
ed to every Resson's digestion, hos been proved
should be the most tender and healthy food,
10 often rendered utterly indigestible and hurt
full by the method Of preparing it for the table.
pressed and cut in very thin slices. But the
common way Of cooking Il Is to place it in hot
water, and boil IL very hard for two or three
hours, and then serve it hot, saving the re-
waindeE.fOr hash or to be eaten cold. s4Y
+ Now, il our readers win try our sKay, we
promise that they will never puxene the other.
Directly after breakfast have q kettle Of water
main over the fro until it RECEIVERS its boiling
heat skim carefully, and remove to the back
part Of the stove, whore it will simmer, just on
the boiling point, for fonr hours at least, and
five will not hurt 1t. Mako . butter gravy of
ona pint of milk with one tablespoo of -four
for thickening; boil ten minutes, and add three
or four tablespoonful OF butter - soon a. II
slip. out from the NEST. end the remainder,
after dinner, must be pressed with heavy fat
irons or weights placsd upon plate laid over
fns ss ess s.as asn sa ooo..rx .on.;..
in preparing tho meat % ~ to rendef It tsni1sr
In substance, without extracting from II the
juices which constitute its trSe havor. There
Y NO error in cooking 90 common as that Of
boiling meat over 2 strong fre, and making
the water gallop. It renders the meat tough,
and depriyes it of its incest favor while, II
never allowed. to " boil up,n the meat, without
being too much done, will BIO found very tooth
some and savory to the palate. The reason Of
this 10 plain-a quick fire coagulates and hard
ems the fbres of the meat; the Osmazone is
prevented from. disengaging itself, and the re-
suit is piece of tough meat. But If the above
plan is followed, if the meat 10 plunged into
boiling hot water and when it again bOils is
| removed from the too great heat, the effect is
| such as we describe. Meat loses by cooking
one-6fth of its whole weight More is lost by
roasting than boiling meat: So, in cooking
than to roast it but proceed in the manner de-
scribed above, and the boiled mutton will equal
the roast. In preparing meat for mince pies, II
boil hard-then it win be as tender as chicken
The most common dish throughout France is
plainly boiled fresh beef, from which the souI
or potage" as it is there called, has been partly
separately with potatoes and gravy which il
made from the soup. The meat is set into the
oven and basted with the gravy for half nj
hour, and the soup is boiled down and seasoned
with carrots or cabbage and q delicious dish il
served up at . comparatively small cost. In
ferior pieces of beef can be prepared in thi
manner, and possess all the richness and sweet
ness of the incest pieces If the water boil
hard, turn in cold water, but not enough t
stop it boiling entirely. There is some diff
Guilty in persuading servants of the desirable
ness of this style Of cooking, but by yisitin,
the kitchen once in half an hour we keep VI
the proper boiling point, and if we are deter
mined that this style of boiling shall be adopt
ed, they will soon acquiesce.
Curry Chicken.-Cut the chicken into GOO
shaPse Rassfs Rss Of 1IR
little salt. Put in cold water enough to cove
it. Let it simmer over the fire until the chicke
is very tender, and the water has simmere
almost away; then mix o Tablespoonful of currr
in o little water; stir this with the gravy, an
let it stew with the chicken ten minutes. Hay
ready some rice boiled and formed in cups
Dish the chicken; take out the onion; turn tn
: gravy over the chicken, and 10y the rice aroun
! | the dish. 4tes ..- 1911. e." tsa ~
Fricassee of Chickens.-Cut the chicken int
good shaped pieces; wash and dry them well
put into q deep fying-pan half q pound {
butter and put it over the fire until it melt
While it is quite hot lay the chicken in to Fl
E boiling water. with . little flour, salt an
: pepper; cover it tightly, and let it simmer ov'
a slow fire ten or fifteen minutes. -" ''