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Meats (Time required for digestion)

The time required for digestion of beef and mutton is about the Pork is the most difficult of meats to digest, and is better for the use of people who do manual labor than for those who exercise little. The flesh of young animals is tender, but is less nutritious than that of older ones. Beef and mutton are found in the markets the year round. Veal and lamb are in season in the spring. Pork should not be used in hot weather.

The methods of cutting meats differ in different localities, but the diagrams in this chapter give the housekeeper an idea of the general divisions. As a rule, the more tender portions of unused muscles lie just below the back of the animal, but the tenderness decreases downward, toward the legs, and toward the head. Never wash fresh meat. Wipe it with a damp cloth.

Roasting Meats are "roasted" before an open fire, and "baked" in a closed oven, although as a matter of convenience the oven method is now commonly used. The chief point to remember is that the meat should be quickly browned in order that the crust thus formed may retain the juices. The oven should therefore be hot when the meat is put in and the heat, if possible, gradually reduced. Wipe the meat with a damp cloth, but do not wash it. Sprinkle with pepper and salt and just a little flour, and put in a pan with a small piece of fat or drippings. When the meat is seared, add a little water and baste every ten minutes. When one side is thoroughly browned, turn over and brown the other side. When done, remove the roast; pour off almost all of the fat and make a brown sauce according to the directions in the chapter on "Sauces."

If the meat is very lean it is a good plan to lay thin slices of fat meat, bacon or pork over the top.

Broiling The object of boiling is to coagulate as quickly as possible all the albumen on the surface of the meat, sealing up the pores so that none of the juices may escape. It is therefore a good plan to warm the gridiron before putting on the meat so that none of the heat may be conducted away. The broiling should be done over Pianned for a a clear fire at least two inches away from the gridiron. Meat cooked by this method is more wholesome than meat cooked in any other way; but if the fire is not hot, most of the juices will be lost. Season with salt, pepper and butter when the meat is done; do not season before cooking, as salt draws out the juices. Pan-broiling is less desirable than broiling over hot coals, though when properly done the meat has much the same flavor and appearance. Have the pan red hot and if the meat is very lean, rub the pan with fat; but do not leave any fat in the pan. Sear the meat quickly on one side, then on the other; then cook, turning several times. Season and serve.

Boiling Boiling is one of the easiest methods of cooking meat, but it is not satisfactory unless the proper method is followed. In making soup the meat is put in cold water to draw out the juices; in boiling it should be put in hot water, so that the meat and not the water may retain the juices and flavoring. Some of them will necessarily escape, but the boiling water coagulates the albumen on the surface of the meat, forming a sort of coat. Salt meat should be soaked in cold water before boiling, but fresh meat should simply be wiped with a damp cloth. Have the kettle scrupulously clean; put in it enough water to cover the meat and when boiling drop in the meat. Boil hard for five minutes; then draw the kettle aside and let the meat cook slowly Cover closely and remove all scum that rises.

Frying Frying is cooking in very hot fat, and the secret of success is to have the fat hot enough to harden the outer surface of the meat immediately and deep enough to cover the meat. As the fat can be saved and used many times, the use of a large quantity is not extravagant.

Have a frying pan with a wire basket and arrange the pieces of meat or croquettes so that they will not touch each other. Plunge them in the fat, testing it first with a small piece of bread, which should brown in thirty seconds. When cooked, drain the meat over the hot fat; shake the basket and place the pieces on soft paper so that the fat may be absorbed.

Olive oil is best for frying; but as it is expensive for general use, various compounds such as cottolene, suetine, crisco, etc., may be used. These on the whole are better than lard, which is easily absorbed and therefore apt to make the food greasy. Suet and drippings are cheapest; but suet alone cools quickly and leaves a tallowy taste.

Dry the meat; roll it in fine bread crumbs; then dip it in beaten egg diluted with water; roll it in bread crumbs again and fry. The white of the egg hardens immediately if the fat is sufficiently hot and the fat cannot penetrate to the meat. Mix a little salt and pepper with the bread crumbs Sautéing Sautéing is commonly called frying: it consists in cooking with a little fat in a shallow pan. This method is apt to make the articles greasy and is therefore to be used with caution. Use butter, olive oil, or one of the cheaper fats.

Braising Braising is a cross between boiling and baking and is one of the best methods of cooking large pieces of tough, lean meat. The meat is placed in a closely covered pan partly filled with hot stock or water and cooked slowly in the oven. Bay leaf, carrot, onion and herbs are added, and the meat is usually seared first to prevent escape of the juices in the water.

Stewing Stewing consists in cooking meat in a little water in a closely covered vessel. Thickening and vegetables are usually added. Cut the meat in small pieces and brown over the fire; add boiling water; cook for a few minutes; then reduce the heat and cook very slowly. The long-continued action of the heat softens the fibers and renders the coarsest and cheapest kinds of meat tender and palatable.

Fricasseeing To fricassee meat sauté it first to keep in its juices, then stew until tender and serve with white or brown sauce made from the juice in the pan.