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Classic
Cook Books
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page 163
in getting breakfast or dinner; every other dish should be ready for the table,
so that this may have the cook's undivided attention. A steel gridiron with
slender bars is best, as the common, broad, flat, iron bars fry and scorch the
meat, imparting a disagreeable flavor. Never season with salt while cooking.
Frying is properly cooking in fat enough to cover the article, and when the fat
is hot, and properly managed, the food is crisped at the surface, and does not
absorb the fat. The process of cooking in just enough fat to prevent sticking
has not yet been named in English, and is sautéing, but is popularly known as
frying.
To thaw frozen meat, place in a warm room over night, or lay it for a few hours
in cold water--the latter plan being the best. The ice which forms on the
surface as it thaws easily removed. If cooked before it is entirely thaws is
easily removed. If cooked before it is entirely thawed it will be tough. Meat
once frozen should not be allowed to thaw until just before cooking.
Beef in boiling loses rather more than one-quarter; in roasting it loses
one-third; legs of muttong lose one-fifth in boiling, and one-third in roasting,
and a loin of mutton in roasting loses rather more than a third.
Beef suet may be kept a long time in a cool place without freezing, or by
burying it deep in the flour barrel so as to entirely exclude the air.
The garnishes for meats are parsley, slices of lemon, sliced carrot, sliced
beets, and currant jelly.
For hints on buying meats, see "Marketing."
BROILED BEEFSTEAK.
Lay a thick tender steak upon a gridiron well greased with butter or beef suet,
over hot coals; when done on one side have ready the warmed platter with a
little butter on it, lay the steak, without pressing it, upon the platter with
the cooked side down so that the juices which have gathered may run on the
platter, quickly place it again on gridiron, and cook the other side. When done
to liking, put on platter again, spread lightly with butter, season with salt
and pepper, and place where it will keep warm (over boiling steam is best) for a
few moments, but do not let butter become oily.
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