Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-04-17
Practical Hints for Preparing Meat
for the Table.

BoILING.-Between the fibers of every
species of meat will be found a material
known as albumen, which hardens under
a sudden and intense heat, and softens
under prolonged exposure to a moder-
ate fire or heated water. Albumen is
soft during the life of an animal, and
hardens after it is killed and becomes
cold. The meat of fowl or beast is gen.
orally tender if used before the rigor
mortis sets in; if not so used it becomes
hard, and culinary processes are adopted
to restore Its tenderness. BY the action
of time similar effect is produced
Hence, in boiling it is essential that
the material used should be slowly
cooked. For instance, piece of corned
beef weighing ten pounds should be
placed in cold water on fire, and sim.
mered, not boiled, for five hours. Fol-
chickens, turkeys, or calf's head, a cloth
busted with flour and saturated with
lemon juice should be put around them,
as this makes the skin white and adds
to the nice appearance of the dish. 1t is
desirable, also, that after being in gently
boiling water for ten minutes, the
meat should be taken out and
plunged in ice-cold water until
cool, and then replaced in the pot to
simmer until done.
BRoILNG.- See that your fire is
bright. Charcoal, wood, or hard coal
are preferable in the order given. Trim
the meat; there is no advantage in cook.
ing what is not intended to be eaten
dust it with pepper; use no salt, it draws
out the juices; place it so near as to be
almost on the fire for the first few mo.
ments; when Drowned remove to a mod.
crate distance, that it may cook slowly
through; when firm to the touch, have q
hot dish ready, and with meat-tonga
place it on the dish with piece or two
of butter and serve.
Do not let your taste for the pictur.
esque' induce you to furnish dish which
should be hot with ice cold water. cress.
es, which chill the gravy, as we'll as the
soul of the gourmet. If in broiling the
fat of the meat should create blaze,
which smokes it, "a handful of salt thrown
on will check the blaze instantly, otherwise
your meat may be blackened, and taste
of SCOT. A beefsteak should be one inch
thick, no mora, if thicker it will be
harder to cook we'll, and the same of q
mutton chop. A lamb chop, being
white meat, should not be cut over hall
an inch thick. In broiling fish, first
wipe the bars of the gridiron with q
buttered or oiled cloth; then dredgt
both sides of the fish with flour
this will prevent the fish from
adhering to the gridiron.
FRYING Is BOILING IN FAT.-Good OF
is best; lard, beef dripping, or the fat O.
salt pork, may also be used. See tina
the oil is boiling before putting the mea
or fish in the pan. Use plenty of it, 81
that the article to be fried may float
Watch closely and remove when of ;
light creamy brown. You can decide
when the oil is boiling by dipping BIZ
of bread crumb in it; if it browns rap
idly it is ready for use. A fine wire siev,
is useful to lay your meat in while fry
| ing, as it enables you to remove it from
the oil more thoroughly when done. Few
articles from the larder are fried with
out previous manipulation. 1t will b,
found desirable in the case of vegeta
bles to dip them in ice cold water, anG
then dry them before cooking.
ROASTING. --Dredge meat lightly will
flour; place it at first quite close to tn,
fire, until it has taken effect on the sur
face. This keeps in the juices. Whel
well Drowned withdraw it to a moderate
distance and let it cook slowly through
keeping it well basted with its own drip
ping if it will furnish it, and if not, will
artificial basting.
STEwING. This is the only process o
cooking in which the material cooked re
tains all its virtues, whether of nutrl
ton, fragrance or flavor, always provided
that it be properly done. The essential
are: First, good material; next, suffi
cient water to cover it; and last, tn
proper seasouing,-Neto Yoyb Citison.