|
Classic
Cook Books
< last page | next page >
page 26
When sirloins of beef, or loins of veal or mutton, come in, part of the suet may
be cut off for puddings, or to clarify.
Dripping will baste every thing as well as butter, except fowls and game; and
for kitchen pies, nothing else should be used.
The fat off a neck or loin of mutton makes a far lighter pudding than suet.
Meat and vegetables that the frost has touched, should be soaked in cold water
two or three hours before used, or more if they are much iced. Putting them into
hot water, or to the fire, till thawed, makes it impossible for any heat to
dress them properly afterwards.
In warm weather, meat should be examined well when it comes in; and if flies
have touched it, the part must be cut off, and then well washed. In the height
of summer, it is a very safe way to let meat that is to be salted lie an hour in
very cold water, nibbing well any part likely to have been fly-blown; then wipe
it quite dry, and have salt ready, and rub it thoroughly in every part, throwing
a handful over it besides. Turn it every day, and rub the pickle in, which will
make it ready for the table in three or four days. If to be very much corned,
wrap it in a well floured cloth, after rubbing it with salt. This last method
will corn fresh beef fit for the table the day it comes on, but it must be be
put into the pot when the water boils.
If the weather permit, meat eats much better for hanging two or three days
before it is salted.
The water in which meat has been boiled makes an excellent soup for the poor, by
adding to it vegetables, oat-meal, or peas.
Roast-beef bones, or shank-bones of ham, make for peas-soup; and should be
boiled with the peas the day before eaten, that the fat may be taken off.
In some families great loss is sustained by the spoiling of meat. The best way
to keep what is to be eaten unsalted is, as before directed, to examine it well,
wipe it every day, and put some pieces of charcoal over it. If meat is brought
from a distance in warm weather, the butcher
< last page | next page >
Classic
Cook Books
|
