Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of steak
- 41 cut the fresh suet in pieces
- half teacup of milk to each pound of suet
- 42 baking meat
- half done
- two things
- 43 fat
Directions
HOW to prepare Lard if used for this purpose should
Suet in which to, . . , ,, i i i •»<>-•
fry meat. be tried out at home, but beef fat is
cheaper and if nicely prepared no one can object to the taste.
Frying in Fat. 41
Cut the fresh suet in pieces, and cover with cold water; let it stand a day, changing the water once in the time. This takes out the peculiar tallowy taste. Now put it in an iron kettle, with a half teacup of milk to each pound of suet, and let it cook very slowly till the fat is clear, and light brown in color, and till the sound of the cooking has ceased. The pieces may be loosened from the bottom with a spoon, but it is not to be stirred; if it burns the taste is ruined. Now let it stand and partly cool, then pour off into cups to become cold; it smells as sweet as butter and can in many cases be used instead of it. The fat left still in the pieces may be pressed out for less particular uses.
Any clean fat, even mutton, has its uses in cookery, and should be tried out and kept nicely, oils for use in There are oils now sold which but frying. for prejudice we would always use.
Pure cotton seed oil is a fine oil with a delicate flavor; rape seed oil, which is used extensively abroad for this purpose, is also a pure vegetable oil, but some- what rank in flavor. It is treated thus: a raw pota- to is cut up and put into the kettle, heating with the oil and cooking till it is brown, it is then taken out and the oil used like lard. The potato has absorbed the rank flavor.
Thin pieces of meat, like cutlets and chops, are coated with beaten egg and bread crumbs and cooked in boiling fat for 5-10 minutes, according to the kind of meat.
Make some beef fat hot in an iron pan
To bake meat. , , , , _. , . .
or broad kettle. Put the meat into it,
42 Baking Meat.
and with a fork stuck into the fat part, turn it rapidly till it is on all sides a fine brown, then put it into a hot oven (about 340° F.), elevating it above the pan on a meat rack, or a few iron rods. Now comes the pro- cess called basting; in five minutes or less you will find that the top of the meat has dried, and you must now dip, with a spoon, the hot fat from the pan over the top. Do this every few minutes adding no water to the pan; you will find your meat well cooked in from 12-15 minutes to the pound. It is done when it has lost, in the middle, the blue color, and become a fine red. Only salt and pepper should be used to season such a roast, and must be added when the meat is half done; if earlier, it toughens the fibres.
But when fuel is expensive, or in
To broil meat. , , . ~
summer when a hot fire is a nuisance, the perfectly cooked meat can also be obtained by broiling; the management of the fire is the only trouble. We are told that a beefsteak for broiling should be cut f of an inch thick, and put over a hot fire of coal or charcoal; quite right, but when it has browned quickly, as it should, and been turned and browned on the other side, it yet remains raw in the middle and if left longer, the surface burns. This is the experience of the novice, who has yet to learn two things; first, that immediately after the first browning, the fire must decrease in heat, or the meat be brought further away, so that the steak may cook 10-12 minutes without burning — less time will not cook it nicely in the middle; and second, that like baked meat, the surface must be kept moist with hot
Broiling Meat. 43
fat. Before your steak is put over (unless it be very well streaked with fat), cover both sides with melted suet, and afterwards, as it dries, spread on a little butter or beef fat. Have ready in a hot platter a few spoonsful of water in which the bones cut from the steak have been boiling, also salt and pepper. When the steak is done, lay it in the platter and keep it hot for five minutes, turning it once in the time; thus you will have both good steak and good gravy.
Professional cooks always use charcoal
Use of charcoal. „ , .,. -. .,
for broiling, and its advantages are great. As described on page 21 it needs only a sim- ple contrivance, easily adjusted to any stove; a hand- ful will broil a pound of steak, and the cooking of the rest of the dinner can go on without interference.