The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-04-17
Practical Hints for Preparing Meat
for the Table.

BOITNG.-Betwee the hbers of every
species of meat will be found material
known as albumen, which hardens under
a sudden and intense heat, and softens
under a 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
morris 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 corncd
beef weighing ten pounds should be
placed in cold water on fire, and sim
mered, not boiled, for five hours For
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.
BRoILING.-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 mod
crate distance, that it may cook slowly
through when firm to the touch, have
hot dish ready, and with a meat tongs
place it on the dish with piece or two
of butter and serve.
DO not let your taste tor the pictur-
esque induce you to furnish dish which
should be hot with ice cold water cress-
es, which chill the gravy, as well 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 backened, and taste
of SCOT A bccfsteak should be one inch
thick, no mora, if thicker it will be
harder to cook well, and the same of
mutton chop. A lamb chop, being
white meat, should not be cut over half
an inch thick. In broiling fish, first
wipe the bars of the gridiron with
buttered or oiled cloth; then dredge
both sides of the fish with flour;
this will prevent the fish from
adhering to the gridiroa.
FRYING Is BOILING IN FAT.-Good oil
is best; lard, beef dripping, or the fat of
salt pork, may also be used. See that
the oil is boiling before putting the meat
or fish in the pan. Use plenty of it, so
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 bit
of bread crumb in it; if it browns rap.
idly it is ready for use. A fine wire sieve
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 be
found desirable in the case of vegeta.
bles to dip them in ice cold water, and
then dry them before cooking.
ROASTING. --Dredge meat lightly with
flour; place it at first quite close to the
fire, until it has taken effect on the sur,
face. This keeps in the juices. When
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, with
artificial basting.
STEwING.-This is the only process OF
cooking in which the material cooked re-
tans all its virtues, whether of nutrl-
ton, fragrance or flavor, always provided
that it be properly done. The essentials
are: First, good material; next, sutii-
cient water to cover it; and last, the
proper seasoning. Nee York citizen.