The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1878-01-08
ABOUT COOKING MEAT.

The chief objects Of cooking meat rendering
it more digeshble and improving its favor, A de-
gree Of heat not sufficient to melt the fat contain
ed IN the meat does not cook il. The principe!
methods Of cooking mes. are frying. boiling. bak-
ing. roasting and bro,ling. VI these the first IL
the worst in every respect. Il takes from the
meat its most nutritious nstituents. and does
little to render the remaining ones more digestI-
Bile. Frying lean meat - beef and mutton. is no
longer praetced in critics. and il is BE- regretted.
both on the score of health and economy, that it il
so general, pracucei in the country. No meat
should BE- fried unless il he clear, tat salt pork
As to ham, it should he cut in very thin slices and
cooked as beefsteak or mutton chop it. over .
brisk fire of Goals. II has much more rich and
delicate flavor when cooked in this way.
As frying is the worst. so bro,iing is the best
method Of cooking meat when only = small guam
iiiy is wanted at time. Boiling, il skillfully
performed. takes nothing from the meat. while il
improves its favor. and renders il easy to digest.
In whatever way meat is cooked, unless the design
be to extract the juice. ~ for making soup or
broth, should be subjected to the greatest heat
nj first. The object should be to form . coating
the outside through which the juice Of the meat
will not penetrate. II meat 10 to Be broiled il
should be brought very near the glowing Goals.
so as to form this coating OF coagulated Albumen
at once. After it is formed 80 that the drops Of
juice fall on the GOALS the meat should he revers-
Ell. 80 as to form . coating on the other side.
After this il may he held further from the Goals.
Meat thus cooked - full Of natural gravy. and is
very delicious.
II meat is to be boiled, especially IL il be fresh
meat, il should he plunged INTO boiling vats r,
while the FIRE should be kept up and the cover Of
the pot he kept down for some minutes. This
will cause the abumen on the outside to coAg-
late. though il will not be done 50 quickly when
the meat is held over the glowing Goals. After
few minutes il will not be necessary to MAINTAIN
% high heat. The same general rule applies to
baking and roasting. The heat should be the
highest at first. then gradually reduced. II meat
old. tough and lean, the prospect is that II Will
he better boiled than If cooked in any other way.
II the meat is to BE- kept for some time amer it is
cooked and eaten when II is cold. il 10 better to
bill or bake it, - cold fried or hroed meat is not
verv palatable.
II the object Of cooking meat is to reduce it 10
son mass il may BE- mixed with vegetables or
gravies. IL should be placed in cold water. the
the temperature Of which should raise gradually.
The best way to prepare broths and soup 10 to use
fresh meat cut fine, and cold soft water. The
temperature OF the water should Be slowly raised.
so that the albumen be not coagulated. Hard
water is preferable for cooking meat that is
to becut IN Slices a. its solvent property 10 less
II can also be raised to higher degree Of heat.
Some recommend putting salt into water in which
fresh meat is to be boiled, It imparts . pleasant
flavor to the meat, prevents it beeing too soluble.
and enables the water to b raised to . higher de-
gree Of heat.