Ingredients
- a piece of meat
- 37 solid stone jars that will not absorb tlie grease
Directions
When meat has more fat than is desirable to cook with it, the fat should be trimmed off, such pieces as are nice should be cut small and put in a vessel with a little water, and stewed slowly till the fat is extracted and the water boiled out, then strained in a dish. Any surplus fat in the drippings of a roast may be add- ed also, and when meat is boiled, the fat that rises on the top should be saved. It is well to clarify all such fat by putting it into a kettle to melt slowly, stirring occasionally till it looks clear, then strain and set away for use. This saves butter, for it may be mixed in equal proportions with that or lard, for ginger cakes or pie crust. By some it is considered more healthy for frying doughnuts than lard. It needs careful watching to see that it does not grow stale; it is necessary to clarify it quite often in summer, but it will keep longer in winter; keep it in tin or good
MEATS. 37
solid stone jars that will not absorb tlie grease and grow rancid. Mutton is not good to put with other fat, being too hard and tallowy. All refuse grease should be saved for making soap.
A FRENCH WAY OF COOKING MEATS
MRS. HILL, MUSCATINE, lA.
Any kind of a piece of meat, rubbed well with salt and pepper, and put into a covered tin pail, placed in a kettle of boiling water and cooked till done, will be found very juicy and tender. The water must be kept boiling all the time. A delicious gravy can be made from the juice of the meat.