Roast Meat
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- Ingredients
- Beef, mutton, lamb, veal, or pork
- Salt
- Potatoes
- Baked Apples or Apple Sauce (optional, for pork)
- Utensils
- Roasting-pan
- Long-handled spoon or baster
- Directions
- Wipe the meat with a piece of cheese-cloth wrung out in cold water, place it in a roasting pan, and rub salt over the surface of the meat.
- Place the pan in a hot oven and cook for ten minutes.
- Then reduce the heat and pour a cup of cold water over the roast.
- Baste the roast with liquid from the pan every fifteen minutes while it is in the oven.
- Remarks
Beef, mutton, and lamb should roast in a moderate oven fifteen minutes for every pound of meat in the roast. Veal and pork should roast in a slow oven thirty minutes for each pound.
If a self-basting pan is used for roasting, the cover should be fitted tightly over the lower part of the pan after the cold water has been poured over the roast, and then need not be removed during the cooking.
Peeled potatoes, boiled for ten minutes, may be put in the pan with the roast during the last three-quarters of an hour that it is in the oven, and then served on the same platter with the roast.
Pork (which should only be used in cold weather) is usually served with baked apples or apple-sauce.
Gravy for Roast Meat
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- Ingredients
- ¼ cup liquid from roasting-pan
- ¼ cup flour
- 1 teaspoon salt
- Pepper
- 2 cups hot water
- Utensils
- Large spoon
- Bowl
- Directions
- After the meat has been taken from the roasting-pan, pour off into a bowl all but about ¼ cup of the liquid in the pan.
- With a large spoon, rub and mix the flour into the liquid in the pan.
- Put the pan over the fire, slowly add the hot water while stirring constantly, and allow the mixture to cook until it thickens and boils.
- Add salt and pepper.
Broiled Steaks or Chops
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- Ingredients
Any of the following:
- Porterhouse steak
- Sirloin steak
- Filet of beef, sliced
- Pork tenderloins
- Mutton, lamb, or pork chops
- Utensils
- Broiler or frying-pan
- Meat-fork
- Directions
- Heat the broiler or frying-pan, and grease it with a piece of fat cut from the meat.
- Wipe the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler.
- After cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat.
- Reduce the heat, and cook from fifteen to thirty minutes, depending upon the thickness of the meat, turning every five minutes.
- Shake a little salt and pepper on both sides of the meat just before it is done, and add a few bits of butter when ready to serve.
- Remarks
Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature.
Veal Cutlets
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- Ingredients
- Slice of veal ½-inch thick
- Bread crumbs
- ¼ cup fat for frying
- 1 egg
- 1½ tablespoons flour
- 1½ tablespoons butter
- ½ teaspoon salt
- Pepper
- Utensils
- Knife
- Saucepan
- Fork
- Plate
- Bowl
- Dover beater
- Frying-pan
- Tablespoon
- Directions
- Cut the veal into pieces of suitable size for individual portions.
- Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender.
- Take the veal from the saucepan, increase the heat, and let the liquid in the saucepan boil down until only one cup remains.
- Pour the liquid from the saucepan into a cup.
- Melt the butter in the saucepan, add the flour, salt, and pepper, and stir together.
- Add half the liquid in which the veal has cooked, and stir over the fire until the mixture begins to thicken.
- Add the remainder of the liquid, and stir until the mixture boils, then take the saucepan from the fire.
- Beat the egg in a bowl, dip the pieces of veal in the beaten egg, then roll them in crumbs, and fry in hot fat in the frying-pan, browning well on both sides.
- Put the veal on a hot platter, and pour the hot gravy from the saucepan over it.
Veal Loaf
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- Ingredients
- 2 pounds veal
- ⅛ pound ham
- ⅛ pound salt pork
- ½ cup bread crumbs
- ¼ cup milk
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon onion juice
- ½ lemon
- 1 egg
- Utensils
- Mixing-bowl
- Tablespoon
- Grater
- Lemon-squeezer
- Small bowl
- Dover beater
- Small saucepan
- Bread-pan
- Directions
- Have the veal, ham, and salt pork finely minced by the butcher.
- Put the bread crumbs in the mixing-bowl, add the milk, and let stand ten minutes.
- Squeeze the juice from the lemon and grate the surface from the rind.
- Put the meat into the mixing-bowl, stirring it with the crumbs and milk.
- Add the salt, paprika, onion, and lemon, and mix well.
- Melt the butter in a small saucepan and add it to the mixture in the bowl.
- Beat the egg and add it to the mixture, stirring the whole thoroughly.
- Pack the mixture into a buttered bread-pan, and bake one and one-half hours in a slow oven.
- Turn the loaf out on a platter, and allow it to cool before serving.
Baked Ham
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- Ingredients
- 1 whole ham—smoked
- 2 tablespoons brown sugar
- 3 tablespoons fine crumbs
- 12 cloves
- Utensils
- Scales
- Large covered kettle
- Sharp knife
- Roasting-pan
- Directions
- Weigh the ham, and soak it overnight in cold water.
- When ready to cook it, wash the ham and trim off the hard skin near the end of the bone.
- Put the ham in a large kettle, cover it with cold water, put the kettle over the fire, and bring slowly to the boiling-point.
- Reduce the heat, cover the kettle, and let simmer gently until the ham is tender. This will require about thirty minutes of cooking for each pound.
- Remove the kettle from the fire, and let the ham cool in the water in which it has cooked.
- Take the ham from the kettle, and with a knife peel off the skin.
- Put the ham in a roasting-pan, sprinkle the sugar and crumbs over it, and press the cloves into its surface at intervals. Bake one hour in a slow oven.
Broiled Ham
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- Ingredients
- 1 whole ham
- Utensils
- Broiler or frying-pan
- Directions
- Select a slice of ham about ¾ of an inch thick, and soak it several hours or overnight in cold water.
- Pour off the cold water, cover the ham with boiling water, and let it stand fifteen minutes.
- Pour off the hot water, and broil the ham in a frying-pan or on a broiler under the gas, turning the slice every few minutes and cooking slowly until it is well browned.
Irish Stew
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- Ingredients
- 1 pound beef or mutton
- 1 small onion
- 2 medium-sized potatoes
- Salt
- Pepper
- 2 tablespoons flour
- ¼ cup cream or milk
- Utensils
- Meat-knife
- Covered saucepan
- Vegetable-knife
- Tablespoon
- Small saucepan
- Directions
- Cut the meat in pieces about an inch and a half square.
- Put the meat in a saucepan, and cover with cold water.
- Place the saucepan on the fire, and bring to the boiling-point.
- Reduce the heat, cover the saucepan, and let simmer gently for one hour, adding a little hot water from time to time if necessary.
- While the meat is simmering, peel the potatoes, cut them in quarters, and boil in the small saucepan for twenty minutes.
- Drain the water from the potatoes, and when the meat has simmered for an hour add the potatoes to it.
- Mix the flour with the cream or milk, and stir it into the stew.
- Add the salt and pepper, increase the heat, and let the stew boil quickly for a minute or two.
- Remarks
When the stew has simmered for an hour, there should be about 1 cup of liquid left in the saucepan. If more than that remains, pour off enough so as to leave only about 1 cup.
Beef Casserole
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- Ingredients
- 1 pound round steak—cut thick
- ¼ cup French Dressing
- 1 tablespoon butter
- 1 onion—sliced
- 1 carrot—sliced
- 3 sprigs parsley—chopped
- 2 tablespoons flour
- 2 cups Soup Stock or water
- 2 potatoes
- 2 tomatoes—fresh or canned
- 1 teaspoon salt
- Pepper
- Utensils
- Sharp knife
- Frying-pan
- Tablespoon
- Casserole
- Directions
- Wipe the meat with a clean damp cloth, and cut it into pieces about 2 inches square.
- Put the meat into the casserole, pour the French Dressing over it, and let it stand several hours or overnight.
- Melt the butter in a hot frying-pan, place the pieces of meat in this and allow them to brown on all sides.
- Empty the meat from the frying-pan into the casserole.
- Cook the onion, carrot, and parsley for about ten minutes in the frying-pan, adding a little butter if necessary to prevent burning.
- Stir the flour, salt, and pepper into the frying-pan with the vegetables, and cook until the flour browns, stirring constantly.
- Add the Soup Stock or hot water, a little at a time, stirring constantly, and cook until the mixture thickens and boils.
- Pour the contents of the frying-pan over the meat in the casserole, cover the casserole, and place it in a slow oven to cook for three hours.
- Peel the potatoes, cut them into small pieces, and brown them in the frying-pan with a little melted butter.
- Add the potato and tomato to the contents of the casserole at the beginning of the last half-hour of cooking.
- Remove the cover from the casserole and increase the heat during the last fifteen minutes of cooking.
- Remarks
Serve at table directly from the casserole.
Boiled Corned Beef
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- Ingredients
- Corned beef (2 or 3 pounds)
- Utensils
- Saucepan
- Directions
- Put 2 or 3 pounds of corned beef into a large saucepan, and cover with cold water.
- Put the saucepan over the fire, cover it, and allow the water to come slowly to a boil.
- After boiling for five minutes, remove the surface scum, reduce the heat, cover the pan, and simmer gently for about four hours or until the meat is tender.
- Remove the saucepan from the fire, and allow the meat to cool in the water in which it has cooked. The corned beef is now ready to slice and serve—with Horseradish Sauce—or to use for hash.
Boiled Dinner
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- Ingredients
- Corned beef (2 or 3 pounds)
- 2 or 3 potatoes
- ½ small cabbage
- 2 turnips
- 3 or 4 small carrots
- Utensils
- Large covered saucepan
- Vegetable-knife
- Directions
- Follow the directions above for boiling the beef.
- While the beef is boiling, wash and prepare the vegetables. The potatoes, turnips, and carrots should be peeled, and the cabbage cut into two or three parts.
- After the beef has boiled three hours, put the cabbage and turnips in the water with it. Twenty minutes later add the potatoes and carrots.
- Continue boiling until the beef has cooked four hours, then drain off the water, put the beef on a hot platter, and arrange the vegetables around it.
Corned-Beef Hash
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- Ingredients
- ½ pound boiled corned beef
- 2 or 3 potatoes
- ½ cup cream or milk
- ½ teaspoon salt
- Pepper
- Utensils
- Chopping-bowl and knife
- Frying-pan
- Directions
- Peel and boil the potatoes in time to have them cold when needed.
- Chop the corned beef and potatoes separately in a chopping-bowl.
- Heat the frying-pan, and grease it well with butter.
- Measure equal parts of the chopped meat and potatoes into the frying-pan, add the cream or milk and the seasoning, and mix together well.
- Cover the frying-pan and let it remain on the fire until the hash is thoroughly heated.
- Remarks
Cold left-over beef, veal, mutton, or lamb may be used for hash, instead of corned beef, by following these directions, but substituting Soup Stock for the cream or milk and adding a little onion juice to the seasonings.
Broiled or Baked Sausage
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- Ingredients
- ½ pound sausage meat, or
- ½ pound link sausages
- Utensils
- Frying-pan or pie-pan
- Pancake-turner
- Directions
- If the sausages are in skins, they should be washed, and the skins pricked at frequent intervals with a darning-needle. If sausage meat is used, it should be rolled or moulded into small balls or cakes.
- Place the sausage in a hot greased frying-pan directly over the fire, or in a pie-pan in a hot oven.
- Turn the sausage every few minutes, and when it begins to brown reduce the heat. Then cover the frying-pan or pie-pan, and cook twenty to thirty minutes, depending upon the size of the sausages or cakes.
Broiled Liver and Bacon
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- Ingredients
- ½ pound liver
- 4 strips bacon
- 2 tablespoons flour
- Utensils
- Knife
- Bowl
- Frying-pan
- Fork
- Tablespoon
- Directions
- Cut the liver into small cutlets one-half inch thick, place the cutlets in a bowl, cover them with boiling water, and let them stand five minutes.
- Drain off the water, and remove the skin and veins from the liver.
- Put the strips of bacon in a hot frying-pan, and after cooking a few minutes place the liver in the pan with the bacon.
- Turn both liver and bacon often, and broil about five minutes or until well browned.
- Take the meat from the frying-pan, and mix two tablespoons of flour into the grease in the pan. When well blended, pour a cup of hot water into it, stirring constantly until it thickens and boils.
- Pour this gravy over the liver and bacon on a platter, or serve the gravy separately in a gravy-bowl.
Creamed Dried Beef
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- Ingredients
- ¼ pound dried beef
- 1 cup White Sauce No. 2
- Utensils
- Bowl
- Colander
- Directions
- Remove the skin and fibre from the dried beef, and pull the beef apart into small bits.
- Put the beef in a bowl, cover it with cold water, and let it soak ten minutes or more.
- Drain off the water from the beef by pouring through a colander.
- Make White Sauce No. 2 in accordance with the directions.
- Add the dried beef to the White Sauce in the saucepan, and let it heat slowly to the boiling-point.
- Remarks
Serve on slices or strips of buttered toast.
Meat Croquettes
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- Ingredients
- 1 cup cooked meat (veal, chicken, or lamb)—finely chopped
- ½ cup White Sauce No. 3
- Bread crumbs
- 1 egg
- 1 teaspoon onion juice
- ½ teaspoon salt
- Pepper
- Fat for frying
- Utensils
- Mixing-bowl
- Spoon
- Plate
- Small bowl
- Dover beater
- Frying-kettle
- Colander and paper
- Meat-fork
- Directions
- Make White Sauce No. 3, in accordance with the directions.
- Put the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together.
- Stir in the onion juice, salt, and pepper, and set the bowl in a cool place to chill.
- Cover a plate with bread crumbs, put 1 tablespoon of the cold meat mixture on this, and roll it about until it is coated with crumbs, then mould it into a ball or cylinder with the tips of the fingers. Repeat this operation until all the meat mixture has been shaped.
- Beat the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs.
- Melt the fat in an iron kettle, and allow it to become very hot.
- Put the croquettes into the fat, turn them frequently while cooking until they are well browned on all sides, then lift them out with a meat-fork and place them on soft crumpled paper in the colander. Serve as soon as possible after cooking—either plain or with White Sauce No. 1.
Toad-in-the-Hole
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- Ingredients
- ¼ pound cold cooked meat (beef, veal, mutton, or lamb)
- 3 or 4 potatoes
- ½ cup cold gravy, Soup Stock or White Sauce No. 2
- Utensils
- Meat-chopper
- Baking-dish
- Tablespoon
- Directions
- Boil and mash the potatoes in accordance with directions for Potatoes—Irish or Sweet and Mashed Potatoes.
- Put the meat through the meat-chopper.
- Measure out 2 cups of mashed potato and place this in a buttered baking-dish, pushing the potato up around the sides of the dish, and leaving a hole in the centre large enough to contain the meat.
- Mix the chopped meat with the cold gravy, Soup Stock, or White Sauce No. 2, and put the mixture in the hole, surrounded by potato.
- Bake in a hot oven for about fifteen minutes, or until the potato begins to brown.
Sauces for Meats[edit | edit source]
Tomato Sauce
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- Ingredients
- 1 cup tomato pulp
- 2 tablespoons flour
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon grated onion
- Utensils
- Saucepan
- Grater
- Directions
- Melt the butter in a saucepan.
- Add the flour, salt, and grated onion, and mix together.
- Add half the tomato pulp, and stir over the fire until the sauce thickens.
- Add the remainder of the tomato pulp, and stir until the sauce boils.
Horseradish Sauce
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- Ingredients
- 3 tablespoons grated horseradish
- 1 tablespoon vinegar
- ¼ teaspoon salt
- Few grains cayenne
- 4 tablespoons heavy cream
- Utensils
- 2 bowls
- Tablespoon
- Dover beater
- Directions
- Mix the horseradish, vinegar, salt, and cayenne.
- Beat the cream until stiff, and add it to the other materials, stirring thoroughly.
- Remarks
Serve with hot or cold meats.
Warning: Display title "Meats" overrides earlier display title "".
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
