The Meeker herald., 1908-05-09
ART OF THE COOK
PRoPER PREPARATION or MEATs
FOR THE TABLE.


N&0uttyp - ~ AOSAeJ 0AAAn8s - t&4V
meat Il cooked In the oven. Roasting
proper II where the joint 10 placed in
. tin kitchen or spit before the are.
writes Elizabeth Pyewell.
This latter IL the better method, but
~ few people have the facilities for 1t
the following recipes hold equally good
for baking, which 10 considered more
economical. especially for small fami-
lies. as there il less loss Of weight
than In roasting.
Care should be taken that the floor
may be burned. which causes an un-
pleasant flavor. A great advantage of
baking IL that 1t requires less atten-
ton than roasting In 4 spit.
The middle ribs and sirloins 1t beef
are considered the best cuts for ba-
king. and require careful cooking not
to be burned or overdone. Pieces
weighing from 10 to IL pounds will
take quite three hours and half to
cook In q moderately hot oven.
The chuck rib. brisket and round
are considered by epicures to be In
ferior. but by proper cooking they may
b made almost equal to the more ex-
psnsive portions.
Not all butchers cut the meat In the
same way. Occasionally there Is so
much Of the flank on the sirioin that
It will cause the meat to dry up in
stead Of cooking 1t.
The operation Of baking IL Intended
to loosen the fibers and prepare 1t for
digestion in the stomach: in this pro.
cess the joint will bear a greater and
longer heat than in either boiling or
stewing.
Sect Baked In Forms.-Mince fine
equal quantities Of cold roast beef and
tongue. Season well with pepper and
salt and add the whole or part of q
well.beaten egg according to the guam
tity of meat. Mix 1t well.
Butter . mold. put in the meat and
press 1t down hard to acquire the
shape Of the mold. Turn 1t out on a
baking tin. wash over with well-beaten
egg and brown in the oven.
Toad In Hole from Cold Meat.-
Take some medium thick slices Of
cold, underdone beef. season with pep.
per and salt.
Make batter by beating the whites
and yolks separately Of four eyes. To
one pint Of milk add the yolks OF the
eggs and suficient flour to thicken;
lastly. put in little salt and stir in
gradually the whites OF the eggs.
Ponr the batter intos 4 deep baking
dish. lay tho meat on the top. ii In
the oven and bake until brown.
Mutton kebehbsd-gnsiish. Take
all the fat out Of loin OF mutton; also
on the outside IL too fat. Remove the
skin. Joint 1t at every bone.
Mix small nutmeg. grated. with a
little pepper and salt. bread crumbs
and minced herbs. Dip the steaks into
the yolks Of three eggs and sprinkle
the above mixture all over them.
Place the steaks together a. they
were before they were cut asunder and
put In the oven to take. Basic with
butter and the Juice which runs from
the meat: sprinkle more OF the season-
ing over.
When cooked lay 1t on a hot platter.
Have half pint Of rich gravy ready,
besides that in the dish, and add two
spoonfuls Of catsup. rub down q tea
spoonful OF flour with 1t. Let this boil,
and pour it over the mutton, first skim.
ming OF the fat. The meat should be
hot while the gravy is being prepared.
Fillst Of Mutton.-Take on the
chump end of loin of mutton and
cover 1t with buttered paper. Bake
for two hours. but do not allow 1t to
become the least brown.
Have ready some string beans, boiled
tender and well drained from the wa
ter. Warm them in the gravy, put
them on dish and serve the meat on
them.
Roast Beef Tonsus.-soak a fresh
tongue for several hours In strong
salt and water and drain it we'll. Boil
slowly for two hours. remove the skin
and roast In the oven. While cooking
basic with butter. Serve with currant
jelly.