Meats
General Instructions LL meats are better if fireless cooked. Cheaper cuts of roast beef may be transformed by fireless cooking to resemble the choicest, most expensive Fireless cooked chicken melts in your mouth. The reason for this is the intensive and closely confined cooking. The combination steaming and roasting process penetrates the meat tissues and softens them. There is practically no evaporation of weight and food value-meats are fireless cooked in their own moisture.
To obtain a crisp brown crust, the meat must be dry and cooked dry. Use no water. We recommend "searing" beef on the stove, preparing it exactly as you would for oven cooking, but without adding water. Use two radiators for roasting (See Page 8). If the largest utensil is being used, heat the discs hotter, and if it is a small quantity being roasted be sure the deeper radiator rack is used.
Allow at least 20 minutes to the pound, although a little experience will soon teach you how long you prefer the meat cooked.
You can place two chickens in the largest utensil by forcing the necks inward and the legs forward. If roasted this way it is not necessary to tie their legs and wings.
Roasts of meat, fowl, etc., five pounds and over, heat radiators 575-600 degrees, three to four pound quantities, 525-550 degrees. Roast Beef The best shaped roast to prepare for cooking in the fireless cookstove is a rolled roast of 5 to 8 pounds. Add whatever seasoning you are accustomed to and prepare in the usual way for the oven. Then put the roast in the largest vessel, and if the roast is large, raise the temperature of the two radiators to the highest possible point; then place the vessel in the large compartment and allow it to remain on the program of 20 minutes for each pound of roast, or 15 minutes per pound if it is desired rare.
Never use water when roasting beef. Enough juice from the meat is developed during the cooking to make the best gravy ever served. During the cooking this juice acts as a selfbaster.
Brown Beef Stew Cut 2 pounds of beef into small cubes. Roll them in the flour. Put 2 tablespoons of suet in saucepan, shake it over the fire until it is well melted. Remove the cracklings and throw in the meat. Shake over fire until browned. Draw the meat to one side of pan, add 2 tablespoons of flour to the fat. When smooth, add 1 quart of stock or boiling water, 1 teaspoon of salt, 4 potatoes cut in dice, 1 onion, 1 bay leaf, 1 carrot, 1 saltspoon of pepper and 1 teaspoon of kitchen bouquet. Cook in fireless for 3 hours, using one radiator heated Beef Stew 2 lbs. round steak 4 potatoes 1 onion 1 stalk celery 1 turnip 1 carrot 1 teaspoon salt 3 cups water Sprinkle pepper Remove skin and cut into inch pieces; place meat in kettle; add water and seasoning, boil 10 minutes.
Dice carrot, potatoes, turnip and celery into 1/2-inch cubes and add to mixture. Cook in fireless for 3 hours. Thicken with 4 tablespoons of flour and 1/2 cup water well mixed. Use one radiator heated 500 degrees.
Stuffed Hearts Wash heart, remove arteries and veins. Stuff with regular chicken dressing. Dredge hearts with salt, pepper and flour and brown in bacon fat. Place heart in utensil and half cover with hot water. Remove to fireless, using one radiator heated 500 degrees. Cook 3 to 4 hours.
Fresh Pork or Spareribs and Sauer Kraut Place 2 pounds of pork and 1 quart sauerkraut in cooker vessel and add 2 cups of water. Boil 10 minutes on stove and remove to fireless 6 hours, using one radiator heated 500 degrees.
Chili Con Carne 1 lb. lean fresh pork 1 lb. round of beef 1/4 lb. suet 1 lb. kidney or Mexican beans 1 onion 1 can of strained tomatoes 1 teaspoon of Chili powder Salt and pepper to taste 1 red and 1 green pepper Put the pork, beef and suet through a meat chopper, using coarse cutter.
Add beans, which have been previously soaked 6 hours and brought to a boil and drained; onion, red and green pepper cut fine, Chili powder and salt and pepper, and lastly tomatoes. Bring to a boil on stove and remove to fireless for 3 hours. Use one radiator, 475 degrees.
Sauer Braten Four pounds beef, 1 quart vinegar, 10 cloves and pepper corns. Place the meat in any pan, cover with vinegar and spices. Let stand 24 to 48 hours.
Proceed as in Pot Roast.
Swiss Steak Take 2 pounds round steak 2 inches thick, dredge with flour and brown in 2 tablespoons butter, add salt and pepper. When nicely browned add 1 can tomatoes, 1 can peas from which the liquor has been previously drained, 1 green pepper, 1 onion. Cook in fireless 2 to 3 hours, using two radiators, heated 475 degrees. Boiled Dinner Take 3 or 4 pounds corned beef, cover with cold water and let boil 20 minutes on the stove. Transfer to fireless, using one radiator heated 450 degrees, for 3 to 4 hours or over night.
Remove from cooker, heat to boiling point, add a small head of cabbage, a few carrots, turnips and potatoes. Boil 5 minutes and without reheating radiator transfer to fireless for 2 hours.
Lamb With Dressing (Use the fore quarter.) Part the meaty skin from the ribs and fill the space with dressing, made same as for veal or fowl; sew up the opening.
Before putting in the dressing, rub meat with salt and pepper. Brown the meat in plenty of butter. Be careful that the side that has the dressing does not burst open. Dredge with flour. Put in the fireless for 3 hours.
Use two radiators heated 550 degrees.
Beef Loaf 1/2 lbs. lean beef chopped 1/4 lb. fat salt pork 1/2 cup rolled bread crumbs 1 tablespoon butter Salt and pepper to taste 1/2 teaspoon scraped onion 1/4 cup milk Mix together and place in buttered dish. Use two radiators heated 475 degrees and cook 1/4 hours. If double quantity is desired cook 2 hours.
Irish Stew Rub 2 pounds of mutton breast with salt and pepper. Cut up in small pieces. Brown in 1 tablespoon of butter, add 2 sliced onions and allow to cook until the onions are yellow.
Add 2 cups of potatoes cut into cubes; 2 cups green peas, 3 cups of boiling water; season and cook 10 minutes over the fire. Remove to fireless and cook for 2 to 3 hours. Use one radiator heated 475 degrees. Pigs' Feet Use the hocks, singe them, scrape and wash them thoroughly, then cover with cold water and boil 10 minutes.
Place in the fireless for 4 hours on one hot radiator. When done, take 1/2 pint of vinegar, 1 small onion, 1 bay leaf, a few whole cloves and boil 15 minutes and add pigs' feet.
Roast Lamb Select a small leg of lamb and cut off the shank, seasoning well in the usual way. Place in the larger vessel and use both radiators. Allow about 30 minutes or more for each pound of meat. Prepare gravy in usual style.
Use two radiators heated 500 degrees.
Boiled Leg of Mutton Place mutton in kettle and cover with boiling salted water. Boil for 30 minutes and place in fireless for 3 hours. Serve with caper sauce. Use one radiator heated 450 degrees.
Pot Roast Any cheap piece of meat, even a rolled flank, makes a delicious pot roast.
Put suet in cooker utensil and. brown over fire. Remove when thoroughly browned and put in meat. Flour roast the meat, turning continually until browned. Then put into fireless, leaving on cover, for 4 hours, using one radiator heated to 475 to 525 degrees. If the roast weighs more than 3 pounds use two radiators, but leave on cover. Lay one radiator on top of cover.
Goulash Made of Lamb Cut into cubes 2 pounds of meat from the leg, mix salt with them and let stand 15 minutes. Sprinkle 2 tablespoons of flour over the meat and shake it well. Cook 2 large onions, sliced thin, in 1 tablespoon of butter until they are yellow. Into this put the meat with 1/2 teaspoon of paprika, and a little white pepper, and cook for 15 minutes. Place the covered kettle in the fireless with one radiator heated 450 degrees for 1/2 to 2 hours. Serve mashed potatoes with it.
Boiled Beef Wash meat in cold water, place in cooking vessel, and half cover with boiling water. Salt and pepper to taste. Boil 15 minutes with cover fastened tight, then remove to fireless, using one radiator heated 450 degrees.
Cook 3 to 4 hours.
Roast Pork Select a piece suitable in shape to fit in the larger utensil and cook ½ hour to each pound. Use two radiators heated 550 degrees. Baked Hash Chop and season any cold meat; do the same with cold potatoes, and put alternate layers in a utensil with bits of butter between. Finish with rolled cracker crumbs and bits of butter on top. Pour over this some good soup stock, or milk, and bake 1 hour. Use two radiators heated 475 degrees.
Steak and Onions No. 1 Boiled Ham Wash and place in kettle nearly covered with cold water and bring to a boil. Boil 15 minutes. Remove to fireless and cook 4 to 6 hours, using one radiator heated 550 degrees.
No. 2 Boiler Ham Place ham in large vessel. Pour on it 1 cup cold water, 1/2 cup vinegar, 1/2 cup sugar, add spices, cinnamon, cloves, pepper. Place on radiator while heating. When radiator is hot enough to boil liquor, remove to fireless, allowing at least 1/2 hour to pound, or over night. Use one radiator.
Butter a thick steak on both sides; Baked Virginia Ham slice the onion thin and lay a layer of onions on top of the steak. Place in shallow cooking vessel and put in cooker. Use two radiators heated 550 degrees, and cook 3/4 hour.
Proceed as in boiled ham, then remove from cooker and remove skin and score carefully; pour over 1 cup vinegar and brush with brown sugar or molasses; put 1 clove in each square. Bake 30 minutes to 1 hour, Mutton with Onion and using one hot radiator on top. If Potatoes Rub 3 pounds of mutton with salt and pepper. Brown them in 1/2 tablespoons of butter and add 1 large sliced onion and let it cook until onion is yellow. Cut into cubes 6 raw potatoes and add these to the meat.
Mix everything well and lastly add 2 tablespoons of hot water and let the whole cook for 5 minutes. Place in the fireless, using both radiators, 550 degrees, and allow to remain 2 hours. whole ham is baked use two radiators heated 500 degrees. Pork Tenderloin Choose thick tenderloins and split them not quite through. Make dressing of bread crumbs, salt, pepper and melted butter. Stuff tenderloins and bind together. Have tablespoon of melted butter in utensil, add tenderloins and bake 1/2 to 2 hours. Use two radiators heated 500 degrees.
Boiled Lamb Put lamb (leg or shoulder piece) into 2 cups of boiling water. Boil 20 minutes. Cover utensil tightly and place in the fireless 2 hours, using one radiator heated 550 degrees.
Veal Pie Boil 1/2 pounds of veal in the fireless for 2 hours, using one radiator heated 450 degrees, seasoned with salt, pepper and celery salt, using a little water. Take 2 tablespoons butter and 2 of flour, blend together.
Add the liquor from the meat, put all in deep pan and cover with rich biscuit dough. Bake in fireless for 1 hour, 2 radiators heated 475 degrees.
Roast Veal Select a piece suitable in shape for fitting in the usual way. As veal is usually very lean, add a little butter or strips of bacon. Put in the fireless.
Roast with two radiators heated 550 degrees, bake, allowing 1/2 hour to each pound.
Boiled Tongue Place tongue in water 2 or 3 hours before cooking. Put in kettle, cover with cold water and bring to boiling point. Boil 10 minutes, then place in fireless with one radiator heated 475 degrees for 8 hours. If wanted for immediate use remove skin and set aside to cool.
Corned Beef (Home Made) Take 3 pounds rump of beef, 2 tablespoons salt, 2 tablespoons sugar, a piece of saltpetre as large as a pea, cover with cold water, let stand 24 hours. Place on stove in the same liquor, bring to a boil and skim. Boil 20 minutes, remove to fireless. Leave 3 to 4 hours or over night. Use one radiator heated 475 degrees.
Tenderloin Roast Slit tenderloin through the center lengthwise, leaving both ends closed, and fill with oysters; season with butter, pepper and salt, and sew up.
Place in the fireless for 1/2 hours, between two radiators heated 500 degrees. Tenderloins may also be roasted without dressing.
Veal Birds One and one-half pounds of veal steak, 1/2 inch thick, cut in pieces about 4 inches square. Spread with dressing made as follows: 1 cup bread crumbs, 1 slice of salt pork chopped fine, season with salt, pepper, sage, and a little chopped onion, 1 egg and 2 tablespoons milk. Mix and spread on meat, roll up and fasten together with toothpicks, roll in flour and brown in butter.. Fill dish 2/3 full of rich milk, put vessel in baking rack in the fireless and allow to remain for 2 hours, using two radiators heated Veal Rolls Two pounds veal steak, cut thin off the ham, and cut in squares.
Season these with salt and pepper and wrap around strips of salt pork, keeping in place with toothpicks; roll in flour and brown in butter. Thicken butter left in pan with flour, add 1 pint of milk, bring this to a boil and pour over rolls. Place in the utensil, heat thoroughly for 10 minutes and remove to the fireless for 3 hours.
Mushrooms may be added to the gravy when ready to serve. Use one radiator 500 degrees.
Veal Stew with Dumplings Wipe 2 pounds of lean meat carefully, nearly cover with boiling water, salt and pepper to taste. Boil 10 minutes on stove, remove to cooker 2 hours, using one radiator heated 475 degrees. Without reheating radiator remove stew to stove, bring to boiling point, add dumplings, place in fireless 3/4 hour.
Veal Loaf Three pounds of veal, 1/2 pound salt pork chopped fine; mix 4 crackers rolled fine, 2 tablespoons sweet milk, 1 tablespoon salt, 1/2 teaspoon pepper, a little onion juice, 2 tablespoons lemon juice; mix all together and form into a loaf. Bake 3 hours in the fireless, using two radiators heated Baked Lamb Chops per.
Rub lamb chops with salt and pep- Heat two tablespoons of butter and into this put the chops with bits of butter on top. Bake in fireless 20 minutes, using two radiators heated 525 degrees.
Breaded Veal Chops Dip chops in beaten egg, seasoned with salt and pepper; roll in dry bread crumbs, brown in skillet. Place in baking dish in fireless with two tablespoons hot water. Use 2 radiators heated 475 degrees. Cook over 1 hour, depending upon quantity being cooked.
Curry of Veal Fry 1 large onion cut fine in 1 heaping tablespoon of butter. Mix 1 tablespoon of curry powder, 1 teaspoon salt, 1 tablespoon flour, and stir into the butter and onion. Add gradually 1 pint of hot water or stock.
Cut 2 pounds of lean veal in small pieces, and brown them in hot fat.
Add them to sauce. Boil 15 minutes.
Remove to the fireless for 4 or 5 hours, using one radiator heated 500 degrees. Place meat on hot platter and arrange a border of boiled rice.
Dumplings Two cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons butter, 3/4 cup milk.