Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-06-21
DOMESTIC EC0NOM MY.
BOILING AND sTEwING MEATS.

In boiling 4 piece Of meat the vessel
should be large enough to allow the meat
to be entirely surrounded and covered with
water, and sufficiently to last the whole
time Of cooking. If the lid be kept on the
meat will be cooked in less time and with
less fuel. Clean, soft water, when it can be
obtained should always be used, and filtered
if necessary. If you wish to secure all the
juices and flavor of the meat it should be
put into boiling water, and then stood aside
to simmer at a temperature not exceeding
one hundred and ninety degrees. Quick
boiling will harden the tenderest piece of
meat. The scum, which is chiefly coagula-
ted blood and the dirt of the sauce, should
be carefully removed. The addition of a
little cold water four or five times, in guam
titles OF not more than a gill, will assist the
raising of the scum. The time necessary is
about quarter of an hour to twenty min
utes to pound. Fresh killed meat requires
rather longer time than meat which has
been hung few days. A piece of string or
tape, tied around the meat with a loop, Will
enable you to remove it from the saucepan
without sticking the fork through it, which
is always to be avoided, because the juices
and flavor then get into the liquor.
Stewing is a gradual simmering. Tt may
be done in q saucepan over the fire, or i'll q
stone jar which will stand the fire, with 4.
| lid fitting steam-tight. The common rel
jar is not to be recommended; it does not
stand the heat, and the glaze, which
is composition of lead. often gives way i'll
the presence Of salt. Stone Jars are prefer
able to metal saucepans; they can be easily
cleaned, and they retain the heat better,
For stewing, select clean meat, free from
blood. The quantity of water should be
ahplt a quart to d pound of meat; but this
lf5Nor will be very rich, and it can be cas-
| ny reduced, if necessary, with warm water.
Add about teaspoonful Of salt to quart
of water; the salt is best added toward the
end of the cooking, as the tendency is to
| harden the meat. Peas boiled with salt pork
Will remain hard throughout the cooking.
Bring the water gradually to a boil, remove
| all the scum. and let the contents simmer
| till the flavor of the meat is absorbed in tho
| liquor. Remove al the fat, which can be
eaten with bread, CT used for pudlin@s or
| frying.
| All and every kind Of meat can be nsed
for a stew They may be used together or
separately according to taste or convenience.
| The better the meat the better the stew, but
! by careful steWing the coarsest and rough
est parts will become soft, tender and easily
digested, which would not be possible by
any other cooking. al the grstly parts
| feet, shanl1s, knnck,es-should be stewed
| There is no other way of cooking these
parts to advantage. They require time, and
this is often the difficulty and objection but
what is to prevent womel when the fam
lily are all sitting around the fire III the ey-
enng, thinking about to-morrow's dinner
Trimmings of all kinds of meat can some
times be purchased cheaply.
A woman who has but little to spend
should watch her opportunities. Sheep
feet, the bones Of legs OF mutton. and pec-
es of bone and gristle are often throwl away
as useless. We used fornely to send OK
tails to the tan yard. and even now how
much goes there which could be turned into
good food
As rale all vegetables except potatoes
may be cut into slices anl cooked IN abs
stew or if preferred they may be cooked
separately and added aiterward.
Carrots. turnps. parsnipS. swedes, cab
bages> leeks. onions, celery, beet-roots, veg
etable marrow-any er all OF these may Ue
used in stew.