The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1890-11-26
HOUSEHOLD MATTERS.
HOW TO COOK MEAT.


The best methods of cooking meat are
rot practiced in ordinary kitchens be-
cause the reasons for certain procedures
are not understood. For instance, piece
of meat is put over the fire. and boiled
rapidly till it is considered done, when
it should have been subjected to only
very moderate heat, and the water, in
stead of boiling madly, should have
merely simmered, because the first pro-
cess makes it tough and stringy, while
the second leaves it tender and palatable.
Joints of fresh meat require from twenty
to twenty-five minutes per pound. Sailed
meat should have nearly twice as long
cooking or it will not be tender. Judge
ment must be used regarding the size and
shape. A large, fiat piece of beef, hav-
ing more surface exposed to the heat,
will take less time to cook than leg of
mutton of the same size.
There is belief among housekeepers
that, in boiling, meat loses much of its
value. On the contrary, careful expert
uent shows that sirloin of beef, weigh
ing twelve pounds, lost in roasting forty
four ounces, while twelve pounds of beef
lost only twenty-five ounces in boiling.
The loss sustained in boiling, being capa.
bic of use as soup, can hardly be called
a loss. 1t is therefore proved without
argument that boiling is the more econo-
mical. But it can not be denied that the
flavor of roast meat is far superior. To
be perfect it should be roasted before an
open fire with frequent basting and turn
Ing, but such cooking borders on the
impossible and we have good resource
in careful baking. The oven should be
very hot and the beef put in without
water in the pan. In ten or fifteen min
utes the heat will have slightly crusted
the beef, which should then be basted
with clear drippings every ten minutes.
The object of thus quickly soaring the
beef is to prevent the escape of the juices.
If nine minutes to the pound be allowed,
the resultwill be very good imitation
of juicy, rare, real roasted beef.
Broiling is one of the simplest and
most wholesome methods of cooking
meat, but it requires care. The want of
constant watchfulness ruins steak, fish,
or whatever is on the broiler.
Frying is method worthy of more re-
spect than public opinion grants it. 1t
is the abuse of the practice which has
brought it into disgrace. Throwing a
lump of cold fat upon cold frying pan
and putting the meat on that, the care
less cook leaves it to work out its own
destruction, which it surely does, for as
the meat and fat heat together the former
is thoroughly soaked by the latter and
becomes sodden, unsavory and unwhole-
some. Frying as it should be is actually
boiling in fat, and it is impossible to fry
properly without large quantity of fat,
be it lard or drippings, and it should be
very hot before anything is put into it.
To test the temperature bit of bread
should be thrown in. If it crisps in
stantly the heat is right, but if the bread
scorches, the fat is too hot and the pan
must be lifted to cooler place. If the
bread does not brown the fat is not hot
enough. There is no extravaganza in
using large quantity of fat, for it can
be poured into bowl and used again and
again. Clarity it, when necessary, by
boiling it up in water, then let it cool,
when the sediment will fall to to the
bottom of the water and the fat rise on
top. If in boiling and roasting meats
every scrap of dripping that runs out is
saved, the accumulation will, in most
families, afford abundant supply in frying
in the manner described.
Poultry should be put into the pot
breast downward, with warm, not hot,
water enough to cover it, and be brought
very gradually to the boiling point, and
thea allowed to simmer steadily till a
trial of their joints shows that they are
done. No rule can be given for the time
required, for young fowls will take less
time than old ones.-American Agricul-
turist.