St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-01-15
FACTS FOR FARMERS .
HoUsEKEEpERs' HELP.
The Art of Cooking over Meat

The Art of Cooking Over Meats.
The greatest mistake the beginner
makes i'll cooking over meats is to
harden them by cooking them again
instead of simply warming them up, az
she should, says the New York Tribune.
flashes, stews, croquettes and all dishes
of meats should be rapidly prepared.
The sauce which is to rnOisten the re-
chauffe i'll all cases should be prepared
first, mixed with the cold meat and the
whole simply heated to the boiling point
and boiled up moment or two TO in
sure the meat being warmed through.
This is all the cooking required for a
stew. In the case of a croquette the
minced mass is allowed TO cool again so
that it becomes firm and can be moulded
into rolls, and can be rolled in beaten
egg and in bread crumbs and fried at
any time In the next twelve hours.
Hash should be cooked more slowly
than either of the other preparations in
order to produce fine crust, so it may
be folded and served like an OmeIette,
but it is kept at so low a temperature
that it is merely cooked through in the
half-hour it is left at the back of the
stove TO brown. and is not hardened as
much as the meat of a stew would be
by boiling ten minutes. There Is a
dizziness with which a skilled cook re-
cooks meat that shows her ability more
than perfectly broiled steak does, or
the serving of a brace of chops. The
seasoning of recooked meat requires
special skill. A hash requires rather
more seasoning than steWs or Gro
quettes.
The addition of little onion juice is
required in crOquetteS, but is not neceS-
sary in hash, and may be used with
discretion in stew. Some persons who
are fond of the flavor of onion use it
also in hash. The juice Of an onion is
obtained by grating cut onion. An
earthenware crater is better for this
purpose, as the metal CRATER turns the
onion juice dark. A chopped pickle
chopped olive, Or a tablespoonful of ca
pers is a good addition to a lamb or NUT
ton stew.
Cold beef makes fair stew, with the
addition Of herbs and seasoning of to-
matoes. 1t makes a good hash with po-
tatoes added in the same proportion as
the meat. Cold corn beef makes the
best hash we have. Neither of these
hashes requires any seasoning except
pepper and salt. Cold veal makes de-
lIc1OuS crOquette, stew or hash. When
served as q HdSn IL SnOulU De simply
minced fine without adding potatoes.
A minced veal is excellent served with
tomato sauce or in nice brown sauce.
In the latter case serve sIppets OF brown
toast around 1t or under it. Cold NUT
ton or lamb makes good stew, but is
not good for hash or croquettes.
Altogether. veal is the very best meat
we have, reeooked. Beef is the next
best. while lamb and mutton task the
resources; but liberal use of condi-
ments makes them into palatabfe
dishes. Venison and game are usually
cut in slices and warmed up in their
own sauce in chafng-dish, or after
the manner of a chafing-dish in a sauce
pan. Game hashes are always minces
of meat served with rich sauce with the
addition of acid jellies or other acids.
Turkey and chicken, when minced cold,
make excellent croquettes and minces
of meat on toast.