The Washington bee., 1908-04-25
ART OF THE COOK
PROPER PREPARATION OF MEATS
FOR THE TABLE.
Cheaper Cuts by skiilful Handling
May Be Made as PslatabIe as
the Most Expensive-Some
Recipes in Proof.

Roasting, as it is called in this
country, is in reality baking. as the
meat is cooked in the oven. Roasting
proper is where the Joint is placed in
tin kitchen or spit" before the fire,
writes Elizabeth Pyewell.
This latter is the better method, but
as few people have the facilities for it
the following recipes hold equally good
for baking, which is considered more
economical. especially for small fami-
lies, as there is less loss of weight:
than in roasting.
Care should be taken that the floor
Of the oven is not too hot or the fat
may be burned, which causes an IN"
pleasant flavor A great advantage of
baking is that 1t requires less atten-
tiOn than roasting in a spit
The middle ribs and sirloin of beef
are considered the best cuts for ba-
king. and require careful cooking not
to be burned or oyerdone. Pieces
weighing from 10 to u pounds will
take quite three hours and half TO
cook in a moderately hot oven.
The chuck rib, brisket and round
are considered by epicures to be in
ferior, but by proper cooking they may
be made almost equal to the more ex-
pensive portions.
Not all butchers cut the meat in the
same way. Occasionally there is so
much of the flank on the sirloin that
1t will cause the meat to dry up in
stead of cooking it.
The operation of baking is intended
to loosen the fibers and prepare it for
digestion in the stomach: in this pro-
cess the joint viii bear a greater and
longer heat than in either boiling or
stewing
Beef Baked in Forms.-Mince fine
equal quantities Of cold roast beef and
tongue. Season well with pepper and
salt and add the whole or a part of
well-beaten egg according to the guam
tity Of meat Mix it we'll.
Butter a mold, put in the meat and
press it down hard to acquire the
shape of the mold Turn it out on q
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, undeTdone beef, season with pep
per and salt.
Make a batter by beating the whites
and yolks separately of four eggs. To
one pint of milk add the yolks of the
eggs and sufficient -four TO thicken;
lastly, put in a little salt and stir in
gradually the whites Of the eggs.
Pour the batter into a deep baking
dish, lay the meat on the top, set in
the oven and bake until brown.
Mutton -Engllsh.-Take
all the fat out of lOin of mutton; also
of the outside if too fat Remove the
skin. Joint it at every bone.
Mix small nutmeg. grated. with
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 as 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 it on a hot platter
Have half a pint of rich gravy ready,
besides that in the dish, and add two
spOOnfuls Of catsup, rub down a tea
spoonful Of -four with it, 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.
FilIet Ct Mutton-Take off the
chump end Of a loin Of mutton and
cover it with buttered paper Bake
for two hours, but do not allow it TO
become the least brown.
Have ready some string beans, boiled
tender and we'll drained from the wa
ter. Warm them in the gravy, put
them on a dish and serve the meat on
them.
Roast Beef Tongue.-Soak a fresh
tongue for several hours in strong
salt and water and drain it well. Boil
slowly for two hours, remove the skin
and roast in the oven. While cooking
basic with butter. Serve with currant
jelly.