MEATS
Reading edition
ROASTING
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan and season with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a little boiling water. Roast 10 to 15 minutes for each pound of meat, in proportion as it is desired rare or well done.
BROILING
The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked.
PAN BROILING OR FRYING
Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.
BOILING AND STEWING
Fresh meat should be put into boiling water and boiled over hot fire for about 5 minutes; reduce heat and boil very gently about 20 minutes for each pound. Salt and spices may be added for seasoning; vegetables may be boiled in water with the meat. The broth of boiled meat should always be saved to use in soups, stews and gravies. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor. Salted and smoked meats require about 30 minutes very slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if to be served hot; if to be served cold, they should be allowed to cool in the liquor in which they were boiled. Very salty meats, or those much dried in smoking should be soaked overnight in cold water before boiling.
POT ROASTING
A tough cut of meat may be first browned in fat, then cooked in small amount of water either in oven or in iron kettle on top of stove. This method requires long, slow cooking.
STEW WITH DUMPLINGS
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
¼ teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1½ hours; add carrots and onions; boil 15 minutes, then add potatoes, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and vegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2 cups left in the kettle; add flour which has been mixed with a little cold water; boil 3 minutes; pour over meat and vegetables and sprinkle with chopped parsley.
DUMPLINGS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
½ teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt into bowl; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.
ROAST SHOULDER OF LAMB WITH BROWNED POTATOES
3½ or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
⅛ teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together. Sew up and put into hot oven for 20 minutes. When well seared, season and pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Add more water as needed, making 2 cups of gravy when finished. Thicken gravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth.
POT ROAST OF BEEF WITH BROWNED POTATOES
Wipe beef with damp cloth, put into iron kettle or frying pan, and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, ¼ teaspoon pepper and 2 cups boiling water; reduce heat and boil slowly 1¾ hours; add water as necessary, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hot platter and potatoes around edge. Mix 1 tablespoon flour with a little cold water, add to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes if desired.
LIVER AND BACON
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.
ROAST LAMB
Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.
BAKED VEAL WITH TOMATO SAUCE
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
½ cup bread crumbs
½ teaspoon salt
⅛ teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add ½ cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.
CREAMED SWEETBREADS
Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce page 35.
ROAST LOIN OF PORK
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, ⅛ teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.
BAKED HAM
Wash and scrub ham in warm water, soak over night. Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender. Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and ½ teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown on both sides add 1 cup cider or ½ cup vinegar and thicken gravy with 2 tablespoons flour.