Holmes County Republican. [volume] (Millersburg, Holmes Co., O. [Ohio]) 1870-1895, 1870-12-01
HOW TO COOK MEATS.

Salt pork, previous W eltHer
broiling or frying, should be par
boiled ten minutes. Cut the
slices a quarter of an inch thick :;
pare off the rind and fry by itself,
but place the slices in cold water
and heat gradually to boiling.
The pork is thus nicely freshened
and the remainder of its cooking
done more delicately. Set the
water aside in which the pork is
parboiled, and when it is cool re-
move the fat that rises and add
it to the dish after the broiling or
frying, and, if you like, thicken
it with a little flour and milk; if
you do not wish for gravy save it
to shorten pastry, for which it is
very nice.
Sausages should also be par
boiled in the same way before
broiling or frying; if in skins
prick them first very closely with
a fork, or the skins will be likely
to crack and the meat be scatter
ed. Some persons parboil and
partially fry them soon after they
are made, then pack them in a
stone jar and pour melted lard
over them, keeping them thus
free from faint for some months.
Bacon keeps very nice if it is
sliced, the rind trimmed of, the
lean separated from the fat, the
fat slightly fried, and then both
lean and fat packed in jar and
the liquid fat that has fried out
poured over it. If not prepared
in this way it should be sewed up
in cloth OF thick paper bags i'm
mediately after it is smoked, and
laid down in clean shavings, saw
dust or straw (dry oats are very
good for this purpose) and kept
in a cool, dark place. The lean
of baconrequires much less broil-
ing or frying than its fat, so it is
always best to seperate and cook
each by itself, and when done ar
range them together on the
dish.
A slow, moderate fire is best
for frying all sorts of meat but
fried meat is so hard to digest it
should seldom be seen at table
that is, fried lean meat it is more
generally necessary to fry fat
meat; but always broil, if posi-
bic in preference.
To roast or rather bake meat
as range or stove ovens are more
generally used than roasters-I
first see that your oven is hot
enough to hiss loudly at a sprinkle
Of cold water, then place the
meat, the bony side downward, |
upon griddle, in a sheet-iron
pan. Use no skewers, or as few
as possible. Pour into the pan
boiling water to the depth of
half an inch, and dissolve in this
water a teaspoonful of salt for
every five pounds of meat. Re-
plenish the evaporation of this
water every half hour with more
of the same temperature.
In most ovens, with a brisk fire,
twenty minutes is sufficient time
to allow for roasting each pound
of beet, mutton, lamb or venison
pork and veal require half an
hour, shoulder or leg of pork
rather more. Look at the meat
often during the first fifteen min
utes. If it browns very soon lay
over it a buttered paper or pan
of water in the oven with it.
When the upper side is nicely
Drowned turn it, placing the
bones upward; notice how long
this has taken, and when the
same time has elapsed shake salt
over it, baste with the liquid in
the pan, sprinkle with flour from
the dredging box, turn the bony
side down again, and reverse the
ends. And thus every twenty
minutes turn, baste and flour the
meat till you can penetrate it
it easily with a fork. If it is
very fat, before it is half done,
that which has dripped from it
should be dipped or poured off;
and, afterward, at every basting.
This should be saved, clarified by
boiling in water short time; (if
the meat was highly seasoned a
few slices of raw potato fried in
it will remove the flavor) and
used for making pastry or for fry
ing cakes or meat while it is new.
rhicken the gravy as for fried /;
meats and serve in a separate I
iish. Cooked thus without skew t
ers, frequently basted and flour
ed, the meat retains its juices {
md is tender and well favored.
Unless veal is quite fat slices 6
,t salt pork should be skewered I
'r tied to it when it is about half |
lone, and roasted with it; or t
Use butter melted in the gravy {
With which it is basted. {
A leg of veal or Of mutton is t
much improved by stufing. For I
his make deep incisions in the t
neat and fill them with equal q
portions OF fresh bread crumbed |
nd of salt pork cut nearly as V
mall as sausage-meat, and sea- G
oned with pepper, pulverized /
age and sweet maioram OF thyme |
and sew up these with a strong f
hread-to be cut and taken out v
'efore carving. Thicken the t
.ravy- and serve as with other a
oast meats. a
A fresh shoulder, or leg, or
heeks of pork. to be roasted
hould have the rind cut through
18th sharp knife in stripes half