Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-03-01

surfaces always draws ont their juices,
and their exposure to moderate or
slow heat has a ike tendency, besides
driving their natural moisture; the more
rapIdlv a piece of fresh meat can be
cooked tie more of its natural juice
and flavor 1t will retain. The addition
of "A little vinegar to tough meat softens
its fibres; salt bar dens them, and Mt the
same time extraris their juices, and
deprives them of more or less nutri-
ment. The drying of meat without
smoking simply expels the juices by
evaporation, and hsrdens the fibre with
less destruction of its nutritive proper
ties than occurs from the process of
picking, saitrng, or smoking 1t.
ROAST BEEF.
The washing of meat for roasting or
baking is simply "A matter of prefer
ebce; if the meat has been properly
slaughtered and stored it will be clean
aud wholesome under Ordinary con-
dltions of temperature; any torn or
bruised portions may be trimmed off,
and the surface of the meat wiped with
clean, damp towel Washing or
soaking meat in water draws out its
juices, and impfirs Its nutrIment, food
lue. and general appearance. After
the me It is properly cleansed, put it
into deep pan, inst large enough to
contain 1t, and place 1T in a very hot
oven. or before tue fire to brown. As
soon as the sur face Is brown, season the
meat with salt and pepper, and finish
cooking 1t. la a hot oven fifteen
minutes to n p und is the time usually
allow ed; ii gives the meat "A fine flavor
and color, and preserves the juices,
v sch are mEeratl e to good roast.
The ent NAV he basied with butter or
iripp'ngS while 1t is being cooked, but
water should not lie used; the practice
Of putting water IN tie pan with b. h
meat Is not advisable, because the
water u, yer can heat to the te emperature
Cf Tie snrf.ce of the meat. and cOnse-
quently, wherever it comes N contact
with it, the result is so far TO soften the
brown outer surface as to permit the
Juice TO escape. Any steam in the oven
$ the same tendency to Withdraw tie
juices.
When gravy is desired, place the
meat after it is done on hot dish, and
make the gravy as follows: Set the
dripping-Iau over the fire, frs UOur-
ing out all but bout two tnhleSEoonfu!s
Of the drIrpIugs; next, STIR l to the
ian n hcaTIng tallesr COnful of flour,
and stir 1t until it IS brown; then gradu-
ally stir in about pint of boiling
water; stir the gravy until it boils,
season il ralatably, and then serve 1t
with the meat.
These dir, ctions will answer for the
roasting of any meat.
FRIED BEEF ANp POTATOES.
Use Tor this dish cold roa t beef and
mashed potatoes. Cut the beef in
rather thin slices, and see that the
potatoes ere free from lnmps aud highly
reasoned; have ready over the fire Il
trving-kettle half full of fat heating,
and some cracker or Tread crumbs and
beaten egg; first put the slices into
frying-pan containing a little hot but
ter, and fry item slightly; then spread
some mashed potatoes on both sides OF
the slices, roll them in the crumbs, and
then Try them brown in the h t:
when they are done take them up with
a skinner, Law them for a moment on
brown paper to free them from grease,
and then serve them lot.
MEAT AND POTATO PIE.
Chop n quart of any cold meat fire;
season it highly with salt and pepper,
and put it into buttered carthen
baking dish. Chop one peeled onion
very fine, fry 1t for two minutes with
tablespoo' full of drippings, and pour it
over the meat Willie choppi the
meat and FRYING the onion stew any
bones from the me t in cupful of cold
gravy, or use water if no gravy is on
hand, and ;hen strain it over the eat
and onion; cover the meat al inch
4. II Il.
the top, brush 1t over with beaten egg,
and bake the pie for half an hour in a
moderate oven.
MARYLAND BAKED HASH.
FOR this dish use eqnal parts of cold
corned beef aud any kind of cold poul-
try chopped fine. To one pint of each
add the raw yelks of two eggs, one
tablespoonful of butter, one quart of
potatoes peeled and mashed, one onion
peeled and grated, aud enough hot
water or gravy of any kind to moisten
the bs:,h; season it pslatably with salt
salt and cay yenne, stir In palatably with
two eggs beaten to a stiff froth, and
then put the hash into bu.tered
earthenNare dish, and take 1T in a
quick oven for twenty minutes; serve
the hash hot in the dish in which it was
baked.
BRoTLED BEEFSTEAK.
Scrape the surface of steak with
the back of a knife to remove any bits
of bone remaining after cutting IT;
trim off the tough ou'er skin and all
grislle and excess of fat, the natural
proportion of fat being about one third
tho steak; wipe the steak with a damp
cloth, but do not wash 1t, because that
would detrsct from its flaver and nu-
triment; place the steak on q gridiron
close TO a very hot fire and quickly
brown it on both sides When it is
brown on both sides finish cool ia it
to the desired d gree, and then snson
it with SILT and pepper. About fifteen
minutes at a very rot fire IL cook a
steak an inch aud half thick medium
rare; twenty TO tweI five minutes
will coz k it moderately we'll done.
When 1T is done 10 the desired de- I
gree, put It on a hot latter, seas on it !
with salt, pepper and butter, and serve
it at once.
BEEFsTEAK AND OYSTERS.
For a steak of from two to three I
pounds use a quart of oS sters, from /
which all bits of she'll have been care
fully removed. Broil the steak with |
nut sailing 1t, as quickly as possible,
lacing 1t close to a very hot fire; as |
soon as it Is brown season it with sat /
and pepper, put it on a hot platter, |
and put over 1t the oysters; lay |
on the oysters about two table
spoonfuls of butter cut in half
inch pieces, and put the dish in a veIy
hot oven, until the oysters are done,
which will be as soon as their edges i
begin to curl. Then serve the dish
hot at once. ]