New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-19
HOW TO BRoIL AND ROAST BEEF-oTHER DELL
CIoUs DISHES.
BY MRS. BAYARD TAYLOR.

embarrassing for there is really no rule TO rely upon.
salt is mineral Chloride of sodlam) which exists In
all animal substances well as In oil vegetable mat
tiers. But it does not enter into them in equal pro-
portions. Therefore one kind Of food needs more
another less salt added in cooking. Fat meat, for in
stance has to be sated more than lean meat; and OF
| all kinds Of meat venison and other game has TO DO
salted most sparingly account Of the larger per-
cenage of salt contained in the flesh already OF the
vegetables, all grains and those rich in starch possess
very little salt, while spinach, for instance, has 90
per cent, beans have 04 and figs 08 per cent OF sat-
II is safe in all Gases 10 salt but slightly at first.
More can be easily added IL necessary, while an over
dose OF salt Is difficult and often impossible to remedy
Any kind Of food II sailed too much is spoiled. MOI
only is II unpleasant to the taste but 1t also has ost
it's wholesome properties For scading vegetables or
boiling macaron you may safely take scant tabie-
spoonful of salt to every quart of water but IN most
other cases your taste has to Judge how much on now
little salt q dish of food needs.
| You viii have noticed that in all my recipes Tor
broth and soups have been very sparng with spice
by it especially the exotic spices like pepper
| aspce, cloves, etc The use of them In moderation
assists digestion. salt does and often adds pleasant
flavor TO food while the in excess VIII always WORK
harm by irritating the mucous membrane of the stomach
| and Oftentimes cause malignant dyspepsia.
You anxious, however, to have me tell you aooue
meatthe staple article Of food whenever tine question
Of good nourishment Is concerned OF all meat beer Is
the CHEST in order Next to it come veuson and pigeon
especially squab which is invaluable for the SICK anu
persons of weak digestive power.
l have demonstrated to sou that meat when used
for the purpose Of making broth or soup has 10 DC
treated so as TO extract its juices, leaving the hDre as
refuse. The opposite treatment Is necessary LOT all
meats which TO serve as roasts Steaks cuuets
| stews ETC. With these the utmost care has 10 DC
taken that none of the juices leak out OF the meat
They must be kept intact. II not, 50 much OF the
| ineJ I'm fha me
waste material and loss to the individual 10 be fed
In order TO show you how to proceed will begin With
| a brOiled beefsteak:
Get porterhouse steak an inch thick of about one to
one and half pounds. II Of wel-fed OK III contains
more nourishment In proportion than lo"er'prlceu
piece of the same weight See that your fire Is or1gho
and clear of smoke Have your grldron hot Pour
little of the best olive oil into cup take long haired
brush kept for such purposes only, dip 1t into the OIL
and grease with it grdiron and steaF have the uis
hot In which the latter, and place on 1t piece
OF fresh butter the size Of walnut Put your SriuiIo
and meat the fire, not so near as to burn H. anu yeo
near enough for the meat become scared over ana
| browned in two or three minutes Then turn 1t and
allow the other side to get brown quickly. In this
way the abumen on the outside Of the meat, by coming
in contact with the heat, coagulates ana FURNISHES
crust through which the meattuice cannot ESCAPE u
STAYS inside and thus is kept intact Pace the seaA
on the dish ready to receive IT, put some salt on te
turn this side downward to Gene In contact WIFI o
butter turn it back again ani serve 1t at once wiz.
this recipe YOU have the principle to Apply 10 al ea'
| meant for food. H.
Tho roast Is managed in the same way. TAKE rlo
niece Have the butcher it short as he is w,n1
| 10 do Or have him take the bones out (whch you
use for soup and roll it up fastening 1t ugnt WIN
Irvine Don't use Skewers they make unsightly notes.
and allow the Juice TO escape. Have your oven Vhol
oughly hot. Put teaspoonfu Of butter OF as inuen
suet dripping into your meat-pan, ana when hle'oo UNI
very hot put in your roast and place in the oven.
Brown 1t on all sides rapidly as possible 10 form t'
uncomfortable thin crust inside of which the particles
of water contained In the meat will develop INTO s'e
This In its turn permeates the meanDre soleehs uo
muscle and cooks the meat in its own Juices AS SUN
nc this crust Is formed the heat OF the oven mas 10 10
sIockened To prevent the outside from burning OF
driving I'D little melted butter has to be Kept III reau
ase with which TO haste the meat from time 10 ule
II takes fifteen minutes for every pound OF Deer 10 nave
the roast done rare. quarter OF an hour Deioie
done sprinkle with salt. DO not do 1t Garner for sai
benc dissovent sofens the outside and extracts te
tu,ces When the roast is done put 1t on not ush
clear the nan of fat add little boiling water OF Dee1
broth (one tablespoonful of Lebgs extract dissolved Is
an excellent addition), and little SALT leu IL Doll up
while lOosening with spoon the DroWn uePosiU d"
ocbod N the bottom and sides Of the pan. Take care
NOT TO dilute it too much. Strain through me WIG
| eiovo and serve this gravy with the meat you
|
| tbo inice running out in carvng-which Is the very
] hest Won could have-the made gravy can DO hep'
over and used afterward in various ways as ior III
stance In hash or soup. nave purposeP gwen YOU
the recipe for roasting in the ove ana not Oh inc eP'
before the fire. Although the latter is decidedly the
hest the former can produce as good and nouriSns
| $500 u strictly done In the above way. IL Is the
ost way for Young housekeepers who can't afford to
| keep an experienced Cooh'
I ,ro meyer 10 stick fork into any kind OF meat
hich &c IN appear on the table BY making NOES lor
ho iuices 10 leak out the ncurshing properties Oh te
meat Will be reduced. Keep PAIR Vi iioiC 'onos
in NV kitchen for handling and turning steaks ana
o+Iets For turning or lifting larger pieces oil meat
| take two wooden ladies'.
70 tor any reason you wish to use q lowerprlceo or
indifferent piece Of meat you will do best 10 Stew OF
hrase IT, observing the same principles as oefoe' use
for n sewingpot with tightfttne lid. Brown tne
ment first on all sides in hot butter or fat Inc higeso
toonerature of fat is three times as not as D'Iine
ter The latter Tor boiling BROTH being added after
.h roat &c drowned will lower the heat in which the
800 cooks considerably which is necessary 10 steam
tbc inside OF the meat until tender A1er aauihg uie
',d ,lo,r II IN boil up q few times; then secure the
M of the cooking vessel as tightly as possible ana e
move the latter 10 place where the temperature Is
| bon, somewhat below the point Of bong-where the
MY. uiu merely simmer. If allowed actually TO
,,ou tho iulces inside the meat will dry up and the
| o+ ,,1u he tough. From the time yonr meat begins
o simmer il will take from half az hour to one hour
for each pound to get tender small piece VIII get
dope relatively than large piece VIII give
o,, here recipe OF Mile Franchises for praised beef
Take four slices of fat bacon; brown them slightly in
| IN iron not: remove them. and brown in the fat
mainine a piece Of beef (abont four pounds Of the
ro,nd, on all sides. Then take the bacon, place two
NJ tle slices underneath and two above the beef Have
in readiness one tablespoonful of chopped mushrooms
one teaspoonful each of minced orion parsley cherv
d e1veet basil: mosten all this with either wine
cIassful OF cooking sherry or small cupfl of BROTH
Ada the whole to the meat cover up tightly aud let
n simmer very slowly for from four TO five hours BE
snaring with the salt account Of the Salted pork
The LIQUID remaining In the pot after the meat is taken
ont will make sauce TO be served with 1t by adding
some Drowned -four or roux aud some whole mush-
rooms after the sauce has been passed through wire
| eieve.