Claiborne guardian. [volume] (Homer, La.) 1877-188?, 1880-03-24
Home Interest.
Hints on Roasting.

bright fire and u hot oven; then
place the joint IN the pan, OH IN
iron tripod If possible, as this
keeps II out OF the fat; and If it is
very lean, put II tablespoonful, or
two, ct water-H0t m0re-iHt0 the
pan; if fat. it will not require any.
No Hour Is necessary 1t the meat
has not been washed, and it You
buy from II good butcher this will
only he needed IN summer II 1t has
been kept an hour or two too long;
then wash II OF with vinegar, dry
it carefully, aud very lightly dust
it with flour To absorb any moisture
that may remain on the surface.
While the meat is in tho oven,
haste it several times. and when
about half done turn it-always
Keeping the thickest part of the
meat in the hottest part of the
oven.
In cooking sirloin OF beef great
care must be taken that the fat ct
the "undcrcut,r as our English
cousins call II, be quite cooked. 1t
is not unusual TO see a splendid
roast come To the table with the
fat of the tenderlOln not even warm
through, and the tender meat Of
that favorfte part absolutely purple,
while the upper aud less choice
part is sufficiently cooked.
While the meat is ia the oven
the fire should he kept hot aud
bright: it should have been ST. made
up as to last sufficiently long, but
if the joint il very large it may re-.
Quirc replenishing. This may be
done without checking the heat of
the oven 10y adding little fuel
from time 10 time Instead of wait.
ing uutil it requires II great deal
Ii the oven has been IN good
condition the meat will he beauti.
fully brown and the bottom of the
pan covered with Il thick glaze,
Gently pour of the fat, holding
the pan steadily rs YOU do it, that
the gravy may not 60 with it; then
put the pan on the stove and pour
into it half II cup OF boiling water
(more if the joint is very large and
less if very smalD and u little salt.
If you have soup of any kind use
in preference 10 water; stir it with
n spoon until the adhering glaze or
gravy is entirely removed from the
pan, it will dissolve as it minglcS
with the LIQUID, and makes "a rich
brown gravy.
Before the joint is served, sift
over it cvenly-not in patchcs-tiue
salt. This must never be done he.
fore it is cooked as it draws ont the
Juice of the meat.
1t must be repeated that nothing
so INJURIES meat aS 10 put II into
cold oven, allowing both To get hot
together.
Some meats require longer to
cook than others. Pork and veal
much longer ;han mutton and beef.
The former meats require TO be
very we'll done-the latter, most
people like nndrr.done; bnt even
when this is the ease, it should he
remembered that the texture should
he changed all through; the gravy
is then released and runs red with
the knife, while the grain of the
meat is seen through il, of Il bright
red Instead Of the livid purple hue
so frequently called rare, but which
is simply raw.
Poultry may he either cooked
with little butter to haste it, or it
may be larded over or "barded"-
although the latter are modes of
preparing. adopted by all good
European cooks. To many Ameri.
cans the flavor of bacon is obiec.
tionable, yet even where it is ap.
proved, larding is often supposed
To be so difficult as to require a
protessed cook to do it; but it is
actually so simple that any lady
wishing to indulge in dainty dishes
will take the small trouble of learn.
ing it, to teach her inexperienced
cook. Two larding needles are
reqnired-to be procured at any
good house furnishing store-one
large. sized for veal, beef a Ia mode, !
etc: the other, small, for poultry. |
outlets, and sweetbreads. In lard. |
ing poultry, hold the breast over a
clear fire for a minute, or dip it in |
boiling water TO make the flesh |
firm. Cut some strips Of firm fat
bacon, two inches long, and the
eighth OF an inch wide, and make |