Evening star., 1934-10-05
Savoy Ways Of Cooking Meat
Treatment Which Contributes to Health, Espe
cially of Children-Use of Coarser-Tex exture
Products-Cooking en- Brochette.

ing pan. This differs from frying,
inasmuch as the grease is poured on
as soon as it collects in the pan.
rather than letting the meat cook
in the fat The method is especially
recommended for sausage and bacon.
which otherwise may taste too greasy.
Pan-brotled sausage is likely to be
dry unless served Immediately. Steak
is nearly sure to be dry when cooked
this way, unless it Is a juicy steak
and the outside is scared Immediately
by preheating the iron frying pan and
greasing it slightly with a piece OF
suet cut from the meat. Watch the
meat to see that the fire is not too
hot. then scar on the other side
quickly. Then lower the fame to
finish cooking. Pork chops are good
prepared this way and are less likely
to be dry than steak. They are
cooked with a low flame until well
done, as is pork always.
If you -broil a steak, and 1t Is
tough, evidently the wrong kind Of
steak was bought, or the fire was
too hot following the soaring. In
this case little water or bacon drip
pings can be added, a tight cover
put on the skillet, the fame lowered
and the meat steamed until tender;
however, meat toughened by too-long,
intense heat cannot be brought back
to its original properties.
Serving Broiled Meats.
The platter should be heated in
the warming oven, or in the baking
oven, If 1t Is not too hot. so that
the piping-hot meat Is placed on q
hot platter, and eat at once. Some
one in the kitchen may do the broiling
while the soup or cocktail is being
eaten. Broiled steak should be salted,
peppered' with white pepper and
paprika, and the meat juices from
the broiler poured over 1t. A tea
spoonful of onion juice may be added.
If very lean, little soft butter
should be spread over the top. Table
sauce, chop suey. barbecue sauce.
chilli sauce or catsup may be served
with the meat
Garnishes give added attractive
ness to the dish. They may be either
parsley, radish roses, celery curlS, or
lemon cut in fancy shapes. Garnish-
ing must be simple, to leave space
for ease in carving. Chops should
be accompanied by tiny baked apples
or red cinnamon apples, or pineapple
merely heated in the broiler, with q
few cloves stuck in each slice. Sliced
tomatoes, rolled in buttered bread
crumbs. may be put on a fat pan
and Drowned in the oven broiler at
the same time as the meat, but they
require less time. Broiled fruit or
apple sauce, cranberry jelly or mint
jelly, give color and furnish fruit
acid with the meat, making health
full combination.
Leftovers should not be reheated
in the broiler, as the effect would
be too drying. The steamer may be
used. Or bits of meat can be used
in timbales, fritters, croquettes, sand
wich filling, cottage pie, or creamed
on toast. Generally broiled meat Is
so good that there is none left after
the meal.
Cooking en- Brochette.
This is an old method Of cookery
brought back into use by modern con-
veniences. A kitchen spit" in old
time parlance, was the skewer, not
quite the skewer of our times, but a
rather ornamental affair of varying
lengths, on which the housewife cooked
the smaller birds, portions of tender