For Meat Juices

Have a press as shown in Fig. 70. The meats intended for pressing should be done rare, but cooked through, so that all the juice can be extracted. There is also a press for pressing galantines, sweetbreads, etc. This one is made as represented in Fig. 71; besides, there should be a double •series of strips of wood, five inches across; the thinnest being a quarter of an inch thick, and the thickest are five inches; these are for the purpose of receiving the movable shelf belonging to the press so that all the pressed articles will be even throughout. For galantines it is also necessary to have a dozen tinned, sheet-iron sheets, a sixteenth of an inch thick, twelve inches long and six inches wide. These sheets are to be used when there are several galantines to equalize their thickness so that they are all pressed uniformly. The size of the press is thirty-eight inches high, twenty-eight inches wide and sixteen inches deep; the screw to be twenty-six inches long, and the wheel one foot in diameter.

Press to the required thickness by arranging the strips either higher or lower: for galantines they are put an inch lower than the galantine itself; turn the screw slowly until the movable shelf rests on the two strips which are the thickness required.

Sweetbreads are pressed either in round or oval molds, proportionate to the size of the sweetbreads; place these molds, one beside the other, on a shelf of the same dimension as the movable one and fill each one with a piece of unlarded, braised sweetbread just sufficiently large enough to fill up the mold when pressed.

Fig. 70.

Fig. 71.

For Breast Of Mutton Or Lamb, Braised And Cooked

Range them on a board and press with a half inch thick .strip on both sides to receive the movable shelf the same as the sweetbreads.

Beef Tongues are placed in a mold the shape of the tongue, it being two inches thick, eieht and a half inches long and three and a half inches on its widest part. Molds containing two, four, or six tongues can be had.

Boned Hams are pressed in oval timbale molds.

Corned Beef in square molds, two and a half inches deep.