METHODS OF COOKING MEATS
ROASTING
Meat should be placed 1″ from the bottom of the baking pan, using a rack made for the purpose; rub the joint well with salt and pepper, and dredge with as little flour as will insure a dry surface. Lean meat is improved by having thin slices of fat meat, either bacon or pork, or its own fat, laid over the surface at first until there is sufficient dripping to baste with. The oven and pan should be hot at first; then gradually reduce the heat; baste frequently with equal quantities of fat drippings and water.
When done remove roast to a hot platter, drain off the fat; add enough water to dissolve the glaze left in the pan and use this for gravy.
BRAISING
Braising is a method used for meats that are lacking in flavor or are tough. Use a deep pan with a close-fitting cover. The covered pans sold as roasters are really braising pans, the two parts of which fit together so tightly as to confine the steam, thus cooking the meat in its own vapor. The most stubborn pieces will yield to the persuasion of a braising pan and become tender, especially if a few drops of lemon juice or other acid be added to the gravy in the pan. Braising affords an opportunity to render coarse pieces savory by laying them upon a bed of vegetables or sweet herbs.
BROILING
Broiling is cooking by direct exposure to a heat over a gas flame or hot coals. The surfaces are seared by exposing the meat to great heat at first, thus preventing the juices from escaping.
PAN BROILING
Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit of fat meat till well oiled. Season the meat and lay in the pan just long enough to sear thoroughly, then turn and sear the other side and continue turning often enough to keep the juices from escaping. Reduce heat and cook more slowly until meat is done.
SAUTEING
To saute is to cook in a hot, shallow pan with a little fat, browning first one side and then the other.
FRYING
To fry is to cook in hot fat, deep enough to cover the material to be cooked. All mixtures not containing egg should be dipped in egg and crumbs to prevent food from absorbing fat. The albumen is hardened by the heat and forms a coating. Cook only a few pieces of the article at a time, reheating after each frying. Drain on brown paper.
The fats used are lard, cottolene and olive oil.
To clear fat after using, cut a raw potato into ¼″ slices and add to the cooled fat. Heat gradually, and when potatoes are browned, strain fat through cheesecloth placed over a strainer. If carefully strained each time the fat can be used repeatedly.
BOILING
In boiling, as in roasting, the general principle is to subject the meat to a high degree of heat at first until a layer of albumen hardens over the entire surface. The temperature should then be dropped much below boiling point and kept there until the gelatine and connective tissues are softened to almost the point of dissolving. Let the meat partly cool in the liquid. If the slices are served on very hot plates they will be juicy, tender and well flavored.
LARDING
Use a piece of salt pork fat. Shave off the rind as closely as possible; cut the fat in ¼″ strips, and cut these into strips the same width. With a larding needle draw these strips into the meat, leaving the stitches evenly distributed and in alternate rows until the whole upper surface is covered.