The record-union., 1897-02-25

She said that, IN the SelecllOn oI d
roast of beef, the best roasts are those
of the first, second, third or fourth ribs.
Never allow the butcher to remove the
ribs. Have them left in and only cut
off the short ribs; take off the backbone
end and leave the rib; remove the outer
skin, so as to leave the meat clean, thus
removing any impurities that may have
collected on it in the shop. Leave as
much fat on a roast as possible; the
more fat, the tenderer it will be. A
young animal is generally fatter than
an old one a good roast should have
fat enough on the under side to prevent
it from burning. With q, wet cloth wipe
carefully the surface of the roast.
Never wash it under any circumstances,
as it will draw out the juices.
Meat is of two classes, dry and juicy.
Beef and mutton are juicy meats and
veal is a dry meat. In juicy meats you
should scar all the parts that have been
cut so as to hold the juice in.
Have a griddle hot to scar it on, as if
the oven is too hot, it win not scar it
properly. If scared and cooked prop
erly, it viii be rare all the way through
and not burned on the outside and raw
inside as roast beef is too frequently
seen. The time for roasting is fifteen
minutes TO the inch measuring 1t
through the thickest part. After scar
ing it, place it in the pan, ribs down, SO
as to allow the heat to pass all around
it. Never pierce juicy meat with a fork
while cooking, as it let's the juice run
run out. Use a knife or spatula to
loosen it from the pan, and turn it.
Soaring closes up the outside and coag-
ulates the albumen, thus keeping the
juices from escaping.
In roasting lamb or mutton, care
should be taken to remove the entire
outside skin, in which the disagreeable
flavor resides and makes that strong
taste which is so disagreeable to many
If the skin is removed, there will be
none Of that ''woolly' taste that so
many people dislike. Be particular on
taking it off and the meat viii be much
nicer.
Place the scared meat on the roasting
pan. Never use a covered pan. The
oven should be hot and it should be
roasted in a dry heat, not in moist heat
The short ribs that have been cut off
are cooked in an entirely different man
UtE. 1ul tiitIA III S4ipA RlNbt7p ~ Cff II
ing them on the griddle. Put them in a
covered pan, busting them with flour
and putting a little water into the pan
and cook slowly. Sometimes potatoes
are put in the pan and cooked with the
beef after it has been almost cooked,
and are thus Drowned. The roast and
the short ribs cannot possibly be cooked
in the same pan. as the roast must be
cooked by dry heat and the ribs by
moist heat. The short ribs, to be good,
must be Drowned. Let them remain in
the oven fifteen minutes after they are
uncovered. When meat siZzles in -
oven, the oven is of the right tempera-
ture. Never. put salt on beef while 1t is
roasting, as it draws the juices out.
PORTERHOUSE STEAKS.
Taking a porterhouse steak. she called
attention to its thickness, saying it
should be at least an inch thick. There
are three kinds OF brOiling-over live
Goals. on a hot pan and I'm the oven.
The most delicious way is over a not
fire, with glowing Goals, but it is not
always convenient 10 do it so. Never
try to brou unless the Goals are glowing
and never when fresh coal has been put
y
fuel. Remove the surplus Fat, being
careful not To cut the little skin on the
outside OF the tenderloin OF IL viii have
To be scared as the sides are. In cook
sng juicy meat the object is TO preserve
the juices. Cheaper meat can be used
when ii is desired to draw out the juices.
but expensive meat IS not used in that
way. Don't put it in a pan to sizzle
with a lot of butter or lard, to draw the
juices out The tough end of the steak
may be used for Hamburg steak, re-
moving the skin.
A pan for broiling gives almost as
good results as live Goals do. Have the
griddle very hot. almost burning, 50
as 10 scar it. Let ii cook two or three
minutes ard turn 1t over. cooking il
eight To ten minutes more slowly than
at first When the griddle is hot
enough. the meat viii siZzle when ii is
placed on ii. Press ii down closely, -
that every part Of its surface Will touch
and be scared. Turn it frequently
while cooking. The gravy served with
ii generally comes from the steak. To
remove the caramel from the gridtile,
pour little water over L while il is
hot and scTape il all off By putting a
little butter in the gravy thus formed
can be served with the steak.
In preparing lamb or mutton chops,
do the same as for steak Veal chop