Cooking of True Proteids Continued: Meat
Cooking of True Proteids Continued: Meat
We know that some cooked meat is tender and some so tough that it seems impossible to divide it with the teeth. We also know that some…
Cooking of True Proteids Continued: Meat: Broiled
BROILED SIRLOIN STEAK Choose a small steak with tenderloin on one side, and have it cut one inch and a quarter thick. Wipe it carefully…
Cooking of True Proteids Continued: Meat: Prepare
PLAIN HAMBURG STEAK Prepare the meat as in the preceding recipe, or, pass the beef through a meat chopper; add the salt and, if approved, a…
Cooking of True Proteids Continued: Meat: Tripe
BROILING COOKED MEATS We have said that only tender meat - meaning by this naturally tender meat was suitable for broiling, but there are…
Cooking of True Proteids Continued: Meat: Roast
ROAST MEATS In broiling, a comparatively large extent of surface is presented to the fire. Sometimes we wish to cook tender meat that is in…
Cooking of True Proteids Continued: Meat: Serve
BOILED LAMB Wipe the meat with a damp cloth, cover with boiling water, let boil five or six minutes, then simmer about three hours. Serve…
Cooking of True Proteids Continued: Meat: Fowl
HOW TO COOK AND SERVE REST OF THE FOWL Separate the fowl at the joints, wash in cold water, drain, cover with boiling water and let boil…