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some words on this ebook.
CHOICE OF MEAT.
If people wish to be economical, they should take some pains to ascertain what are the cheapest pieces of meat to buy; not merely those which are cheapest in price, but those which go farthest when cooked. That part of mutton called the rack, which consists of the neck, and a few of the rib bones below, is cheap food. It is not more than four or five cents a pound; and four pounds will make a dinner for six people. The neck, cut into pieces, and boiled slowly an hour and a quarter, in little more than water enough to cover it, makes very nice broth. A great spoonful of rice should be washed and thrown in with the meat. About twenty minutes before it is done, put in a little thickening, and season with salt, pepper, and sifted summer-savory, or sage. The bones below the neck, broiled, make a good mutton chop. If your family be small, a rack of mutton will make you two dinners,—broth once, and mutton chop with a few slices of salt pork, for another; if your family consist of six or seven, you can have two dishes for a dinner. If you boil the whole rack for broth, there will be some left for mince meat.
Liver is usually much despised; but when well cooked, it is very palatable; and it is the cheapest of all animal food. Veal liver is by some considered the best. Veal liver is usually two cents a pound; beef liver is one cent. After you have fried a few slices of salt pork, put the liver in while the fat is very hot, and cook it through thoroughly. {44} If you doubt whether it be done, cut into a slice, and see whether it has turned entirely brown, without any red stripe in the middle. Season it with pepper and salt, and butter, if you live on a farm, and have butter in plenty. It should not be cooked on furiously hot coals, as it is very apt to scorch. Sprinkle in a little flour, stir it, and pour in boiling water to make gravy, just as you would for fried meat. Some think liver is better dipped in sifted Indian meal before it is fried. It is good broiled and buttered like a steak. It should be cut into slices about as thick as are cut for steaks.
some words on this ebook.
CHOICE OF MEAT.
If people wish to be economical, they should take some pains to ascertain what are the cheapest pieces of meat to buy; not merely those which are cheapest in price, but those which go farthest when cooked. That part of mutton called the rack, which consists of the neck, and a few of the rib bones below, is cheap food. It is not more than four or five cents a pound; and four pounds will make a dinner for six people. The neck, cut into pieces, and boiled slowly an hour and a quarter, in little more than water enough to cover it, makes very nice broth. A great spoonful of rice should be washed and thrown in with the meat. About twenty minutes before it is done, put in a little thickening, and season with salt, pepper, and sifted summer-savory, or sage. The bones below the neck, broiled, make a good mutton chop. If your family be small, a rack of mutton will make you two dinners,—broth once, and mutton chop with a few slices of salt pork, for another; if your family consist of six or seven, you can have two dishes for a dinner. If you boil the whole rack for broth, there will be some left for mince meat.
Liver is usually much despised; but when well cooked, it is very palatable; and it is the cheapest of all animal food. Veal liver is by some considered the best. Veal liver is usually two cents a pound; beef liver is one cent. After you have fried a few slices of salt pork, put the liver in while the fat is very hot, and cook it through thoroughly. {44} If you doubt whether it be done, cut into a slice, and see whether it has turned entirely brown, without any red stripe in the middle. Season it with pepper and salt, and butter, if you live on a farm, and have butter in plenty. It should not be cooked on furiously hot coals, as it is very apt to scorch. Sprinkle in a little flour, stir it, and pour in boiling water to make gravy, just as you would for fried meat. Some think liver is better dipped in sifted Indian meal before it is fried. It is good broiled and buttered like a steak. It should be cut into slices about as thick as are cut for steaks.
