Home › Laboratory Exercises › Laboratory Exercises

Laboratory Exercises

Pan Broiled Steak. 1. Wipe the steak on all sides with a cloth wrung out of cold water. 2. Heat a cast iron frying pan almost red hot, rub a piece of suet over the pan and put in the meat. 3. Cook it on one side for ten seconds then turn it over and cook the other side for ten seconds. When it is well seared on all sides reduce the temperature and let it cook a little more slowly until the meat is pink on the inside, turning it occasionally. Test it by cutting into the meat next to the bone. 4. Season with salt, pepper and butter and serve on a hot platter immediately.

Hamburg Steak. 1 lb. chopped beef 1 t. salt 1 t. lemon juice + t. pepper 2 T. chopped parsley C. crumbs 1. Wipe meat with a wet cloth and put through the food chopper. 2. Mix all ingredients together, form into balls one inch thick and broil.

Note. Do not buy ready-ground meat. Buy the meat and grind it yourself. The butcher will not wash the meat before he grinds it and his chopper may not be clean.

Creole Steak. 1 lb. chopped round C. tomato pulp C. bread crumbs 1 egg yolk 1 t. salt + t. pepper 1 slice onion. 1. Wash and grind meat. 2. Mix ingredients together and form into loaf. 3. Bake in covered pan in moderate oven hour, then uncover and brown. 4. Serve with tomato sauce.

Note. See Exercise II for recipe for Tomato Sauce.

Beef Stew. 1½ lbs. beef 3 carrots 6 small potatoes 3 T. flour 1 onion salt and pepper 1. Wash meat and cut in one inch cubes.

MEAT 2. Melt some of the fat in the bottom of the pan, add onethird of the meat and brown in the fat. 3. Add the rest of the meat and enough cold water to cover. 4. Bring quickly to the simmering point and simmer until meat is slightly tender. 5. Add vegetables, salt, and pepper and cook until the vegetables are done. 6. Remove the vegetables and meat from the liquid, make a smooth paste of the flour and a little cold water and add to the liquid. Let boil until slightly thick, stirring constantly. 7. Arrange meat and vegetables in the center of a hot platter and pour the gravy over all.

Beef Pot Roast. 3 lbs. of beef (rump or shoulder clod). 1 C. tomatoes 1 large onion 1 rounding t. salt 1. Wipe meat with wet cloth. 2. Heat kettle very hot. Melt some of the fat and sear the meat on all sides. 3. Slice the onion in the bottom of the kettle, place the meat on the onion and pour the tomato over the meat. 4. Cover the kettle closely and place on the back of the stove where the meat will cook slowly for two and one-half hours. Add salt when meat has been cooking one hour. 1 5. When the meat is done remove to a hot platter. 6. Add a small amount of water to the broth in the kettle. Make a smooth thickening of flour and water and add to the broth. Boil two or three minutes, stirring constantly. 7. Strain gravy to remove bits of onion and tomato.

Veal Loaf. 2 lbs. chopped veal lb. chopped fat salt pork C. cracker crumbs 3 T. cream or milk 1 t. pepper 2 t. salt 1 egg well beaten 1. Wash the meat and remove the skin, bone and membrane. Put through the food chopper. 2. Add the rest of the ingredients, mix well and pack into a well greased bread pan. 3. Cover with greased paper and bake in slow oven two hours. 4. When cold remove from pan and slice thinly.

Broiled Bacon. 1. Scrape bacon, slice very thinly and remove rind. 2. Place slices on a fine wire broiler, place broiler over a dripping pan and bake in a hot oven until the bacon is crisp and brown, turning once. 3. Drain on soft paper. 4. Serve with poached egg and apple sauce.

Note. Bacon may be pan broiled if the fat is poured off as fast as it cooks out of the meat.

Apple Sauce. 6 apples C. water C. sugar spk. nutmeg 1. Wash, pare, core and slice apples. 2. Put into porcelain kettle, add water and cook until apples are very soft. 3. Add sugar and nutmeg, stir until sugar is dissolved, then beat with wire spoon until light.

MEAT