Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-01-30
gaaies' Column.
ABOUT COOKING MEATS.

When beef or other steaks are pro-
vided, they are too frequently divest-
ed almost wholly of their wholesome
ness and delicacy through imperfect
or defective cookery. The only ex-
cuse for this is the housewives COM
plexity of cares and consequent hur-
ry, which compel her to put the meat
in the spider with a pint (more or
less) of lard or fried-meat drippings,
and leave it there with little atten-
ton on her part. When done, it has
unfortunately lost to very great ex-
tent its digestibility, delicacy and
flavor.
To Fry BEEFsTEAK,-Cu in slices
not exceeding three-fourths of an
inch in thickness. If very young
and tender, it needs no preparation
otherwise it should be, not pounded
with hammer, but slashed with a
heavy, dull-edged knife, just enough
so that the heat may quickly pene-
trate to every portion of it. Heat
the frying-pan very hot, grease it
with lard, and lay in slice OF steak.
Sprinkle pepper over it, and turn at
once. 1t will be done in about a
minute, if the frying-pan be suffici-
emily hot. Take up on a platter, salt,
spread over it a little butter, and set
in the oven. Fry another slice in the
same manner, and so on till the whole
is cooked; then serve at once while
hot. If the steak lacks juiciness,
put half a teaspoonful of -four into
the frying-pan after the steak has all
been fried, stir, and let it brown a
little; then add gill of hot water,
and turn boiling over the steak.
Roast Beef.-Take a piece suitable
for this purpose; wash it, salt and
pepper Che sure to season just enough)
and dredge it well with flour. Put it
into a pan with little water, and set
into a 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.
Steaced Beef.-This is a more COM
mon method of cooking beef than by
roasting, most house-keepers consid-
ering it less troublesome. Wash and
plunge into boiling WAGER; keep boil
MIC hard for few moments until the
albumen and tissues upon the surface
have become coagulated, thus pre-
venting the escape of the juice and
other savory properties. Then set
where it will keep at a boiling heat
but will not boil hard, till tender, an6
the water out or nearly SO. Do no
salt until it has begun to grow tender
Now set the kettle on the top of the
stove, and then let the beef fry an(
brown for a little time, then remove
to platter, and set where it will keel
hot till you are ready to serve. L
there is much fat, turn off all eXcep
few spoonfuls, stir in slowly
heaping spoonful-or more accord
ing to quantity of juices, and amour
of gravy desired-7of flour; pour
pint of boiling water over, let it boi
, up once, season more if required
| then turn into a bowl or gravy-boat.
t Steamed Beef.-Take an old ii
( plate, punch it full of holes, and in
e vert it in the bottom of your kettle
which fill partly of water. Cut you
f meat off the bones in gOod-size
g pieces. Save the bones for soup c
S gravy stock, and pack the meat tight
+, ly in small tin pail without water
d Salt and pepper it, and if you like
8 add little of either sliced onion, ca
: sup or summer savOry or a little {
r all these. Now cover with a cruE
f mode as for rich biscuits or shortcak,
!. put on the cover of the pail and 81
= the pail itself on the inverted tin
e the boiling water. Cover over tt
e top of the kettle, and boil from thrt
to six hours according to quantity an
age of meat, being sure to keep
supply Of water in the kettle.
To Boil Sat Beef.-Put it over
i cold water and let it come to a be
u slowly. Skim it well. If very sal
Ie turn off this water and add fresl
u then let it simmer or boil slowly f,
: four hours, if a large piece. TIL
" which is not eaten hot should have
= weight put upon it to press it viii
u cooling this will make it cut smoot
when cold.
10 Spiced Beef.-Take a good pie
. of beef with some fat boil till te
. der in slightly sailed water; che
= quite fine and spice with ground GLOW
i allspice and pepper. Mix well, al
u salt more if desired. The quaint
-" of spice must be regulated by tast
u Press firmly into a pan or jar, and
Ii few days it will be ready for use.
~ Pickle for Beef.-To eight gallo
% of water add eight pounds of sal
y two pounds of brown sugar; o.
~ quart of molasses, and four ounc
% of saltpetre heat and skim, and p
- on cold.-Cor. Country Gentlemen.
he REMEDY FOR BURNS AND
eel SCALDS.
-Four years since the American A