If meat, poultry or fish is thawed by putting it into warm water or placing it before the fire, it will be rendered unfit to eat. The only way to thaw these things is by immersing them in cold water. If meat that has been frozen is to be boiled put it on in cold water. If to be roasted set it at a distance from the fire. It is best to thaw the night before cooking; lay it in cold water early in the evening and change the water at bedtime. Sherman House, Chicago.
Put in thick paper or muslin bags; if the latter, the meat should first be covered with straw. The sacking must be done early in the season before the fly appears. Muslin lets the air in and is better than paper.
Skin leaf lard, cut in small pieces, put it into an iron kettle, add one to two cupfuls of water to prevent sticking and burning. Let it melt slowly, being careful not to let it scorch; stir frequently from the bottom with a wooden flat ladle and let simmer until all the pieces have turned a golden brown, then throw in a little salt to settle it. Now set it back to cool and pour into jars.
Note. - The greatest care must be exercised while trying out lard to see to it that none runs over the pot, as that would prove disastrous.
Always warm the jars first, and put in a little lard at a time, to prevent their cracking. When cold and hard, tie up with clean, heavy paper, and keep in a cool, dry cellar. Mrs. J. T. Phillips.
Broiling consists of placing the meat over clear, red coals, free from smoke. Do not have the fire too low or the gravy will drop upon the coals, nor too hot, else the meat will be blackened, and made hard.
Never stick a fork into the lean part of a steak or chop in turning it, but put it in the outer fat. Have the dish hot on which the meat is to be placed, and season it after taking from the fire. E. R. M.
Often a piece of meat is done, and yet the head of the house is not there to partake of it. A nice way to keep it hot without drying it is to place it in a hot dish and set it over a large saucepan of hot water at the side of the fire. Put a cover over the pan, and again cover that with a cloth. A bain-marie is useful in every kitchen. It is an open vessel or pan with a loose bottom for holding hot water. It will keep meats hot, or sauces at boiling point without reduction or burning. F. T. Boyd.
Many people reject tripe; and we do not wonder when they can only obtain the leathery affair known as pickled tripe, which cooks try to disguise by frying in batter. But fresh tripe, which has never seen vinegar, is quite another thing. Cut the tripe (the honeycomb is the most tender part) into pieces about five inches long by four wide. Place them on the stove in just enough hot water to cover them. Cut up six or seven onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Then add a dip made of good milk thickened with flour, a generous piece of butter, salt and pepper. Let them all boil up two or three times and you will have a dish delicate and tender enough for - I was going to say a queen, but I'll name something we all know - an American lady. Annie R. White.
One pint of milk, four eggs (beating whites and yolks separate), two cups of flour, one teaspoonful of salt. If the batter grows too stiff, use less flour. Mix quickly. When the roast of beef is one-half done pour off the fat from the gravy in the pan, leaving enough to keep the pudding from sticking to the bottom. Pour the batter into the pan and roast the beef till done letting the drippings fall upon the pudding. Have a brisk oven. Baste the meat with the gravy taken out to make room for the batter. In serving cut the pudding into squares and lay about the meat in the dish. Mrs. Mary Allen.
Take two cups of flour, one-quarter of a pound of suet cut fine, one-quarter of a pound of lard and a pinch of salt. Mix together with a little water or milk and roll out flat; now spread over one-half of it a layer of cold chopped meat, one sliced potato, one small onion, a little turnip or parsley (whichever you like best), a little pepper and salt; fold the paste over and crimp around all sides; bake until done. A good savory lunch.
Meats - How And What To Select.
See Chapter entitled "Meats" in order to understand which pieces are most nourishing, which most strengthening, and which most desirable.