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Classic
Cook Books
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page 24
ANDRA AFDELNINGEN.
Part Two.
MEAT DISHES.
Remarks. If you desire to obtain very nice and palatable dishes you will, of
course, be particular in the selection of meats to be used. Meat from old, lean
animals has a coarse, skinny fat, while the lean part (the meat itself) has a
dark red color. To test the meat, press the finger into it. If the pressed part
immediately swells up again, then it is fresh and good, but if the hole made
swells out slowly, you can take for granted that the meat is old and bad. For
steaks, sirloin or por-terhouse should be used, round steak being tough. The
rule to prepare a roast is to fry it as many quarters of an hour as it weighs
pounds, and 15 minutes
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