Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-01-13
About Cooking Meats.

| About Cooking Meats,
As the cold increases, and meat becomes in
dispensable as a foundation TO many, IL not
most, of our meals perhaps few recipes,
which shall add variety to or better the quail
| ity of these solid dishes, may be found accep-
table to the general housekeeper. This is
point which in many farmers families is
scarcely at all considered, one kind Of meat
generally fat salt pork-being thought suff-
oent, and this (often) served in only one way
| (fried) from one years end TO another the
only change being the substitution of smoked
shoulder or ham for short time during its
season.
For well, hearty men, who spend most Of
| their time in active exercise in the open air
who bring to the table hearty, never-Aaggng
appetites whose stomaohs are capable of di-
costing almost anything, fried pork is, por-
haps, not so bad but for the women and
growing children of the household, the seden.
tary or the feeble, a different regimen is alb
solutely indispensable for both comfort and
health When beef or other steaks are pro
vided, they are too frequently Invested almost
wholly Of their wholesomeness and delicacy
through imperfect or defective cookery. The
only excuse for this is the housewives com
plexity of cares and consequent hurry, which
compel her to put the meat in the spider with
pint (moro or less) of lard or fried-meat
drippings, and leave it there with little or no
attention ON her part. When done, it has un-
fortunately lost to a very great extent its di-
gestibility, delicacy and flavor.
To FRI Beefstedk. Cut in slices not ex-
ceedng three-fourths of an inch in thickness.
If very young and tender, it needs no prepa-
ration otherwise il should be- not pounded
with a hammer, but slashed with heavy,
dull-edged knife, just enough so that the heat
may quickly penetrate to every portion of it.
Heat the frying-pan very hot grease it with
lard and lay in a slice of the steak. Sprinkle
pepper over it, and turn at once. It will be
done in about one minute, il the fryingpan
be sufficiently hos. Take up on platter, salt
spread over it little butter, and set in the
oven. Fry another slice in the same manner,
and 80 on till the whole is cooked then serve
at once while hot. If the steak lacks juici
ness, put half teaspoonful of flour into the
skillet after the steak has all been fried, stir,
and let it brown little; then add gill Of
hot water and turn boiling over the steak.
Roast BeeC-Take a piece suitable for
this purpose; wash it, salt and pepper (be
sure to season just enough) and dredge it
well with flour Put it into q pan with lit
tie water, and set into quito hot oven. 1t
should crust over the outside quickly so that
the juices of the meat may be retained. The
heat may be abated after the first twenty
minutes, and the beef baked somewhat more
slowly till done.
Stored Beef-This is a more common
method of cooking beef than by roasting,
most house-keepers considering it less troub-
lesome. Wash and plunge into boiling water;
keep boiling hard for few moments until
the albumen and tissues upon the surface
have become coagulated, thus preventing
the escape of the juices and other savory
properties. Then set where it will keep at
hOilipu haat lint will ne bnil harI
der and the water out or nearly SO. Do not
salt until it has begun to grow tender. Now
set the kettle on the top of the stove, and
then let the beef fry and brown for a little
time, then remove to platter, and set where
it will keep hot till you are ready TO serve.
If there is much fat, turn of all except few
spoonfuls, stir in slowly heaping spoonful
or more according to quantity of juices, and Il
amount of gravy desired-of flour; pour n
pint of boiling water over, let it boil up once,
season more if required, then turn into a
bowl or gravy-boat.
Steamed Beef an old tin plate,
punch it full of holes, and invert it in the |
bottom of your kettle which fill partly full OF |
water. Cut your meat off the bones in good |
sized pieces. Save the bones for soup or |
gravy stock, and pack the meat tightly in a |
small tin pail without water. Salt and pep |
per it, and if you like add little of either |
sliced onion catsup or summer savory; or a |
little of all these. Now cover with a crust |
made as for rich biscuits or shortcake, put |
on the cover of the pail aud set the pail itself |
on the inverted tin in the boiling water, |
Cover over the top of kettle, and boil from |
three to six hours according to quantity and |
age of meat, being sure to keep supply of |
water in the kettle.
To Boil Salt Beef-Put it over in cold |
water and let it come to a boil slowly. Skim |
it well. If very salt, turn off this water and |
add fresh then let it simmer or boil slowly |
for four hours, if a large piece. That which |
is not eaten hot should have a weight put up |
on it to press it while cooling; this will make |
it cut smooth when cold.
Spiced BeeE-Take a good piece of beef |
with some fat; boil till very tender in slightly |
sailed water; chop quite fine and spice with |
ground cloves, allspice and pepper Mix |
we'll, and salt more if desired. The quantity |
of spice must be regulated by taste. Press |
firmly into pan or jar, and in few days it |
will be ready for use.
Pickle for Beef-To eight gallons of water
add eight pounds of salt; two pounds Of |
brown sugar; one quart of molasses, and |
four ounces of saltpetre; heat and skim, and |
put on cold.-COr Country Gentlemen.
--