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DIFFERENT WAYS TO COOK MEAT. |
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riod as a perfectly sweet liquid. The knowledge of this effect of an elevated temperature has given rise to a most important branch of industry, namely, the preparation of prepared meats, vegetables, fruits, soups and milk for the navy, army and merchant service, and for domestic use, when they are prepared in such a manner that they retain their freshness for years. These prepared aliments are enclosed in canisters of tinned plate, the covers are soldered air tight, and the canisters exposed to the temperature of boiling water for 3 or 4 hours. When a canister is opened after a lapse of years its contents are found to be unaltered in taste, color and smell. They then acquire a stability which may almost be deemed eternal. For this beautiful practical application of the discovery that boiling checks fermentation, we are indebted to the French philosopher, Gay Sus-sac.
To Pot Beef or Mutton.—Take 2 pounds of lean beef, rub it with saltpetre and let it lie 1 night, then salt it with common salt and cover it with water 4 days in a small pan. Dry it with a cloth and season it with black pepper; lay it in as small a pan as will hold it, cover it with coarse paste and bake 5 hours in a cool oven. Put no liquor in : when cold pick out the strings and fat, beat the meat very fine, with 1-4 lb. of fine fresh butter just warm but not oiled, and as much gravy as will make it into a paste. Put it into very small pots and cover with melted butter.
Moulded Minced Veal.—3-4 lb. cold veal, a small slice of bacon, 1-3 teaspoonful of minced lemon peel, 1-2 onion chopped fine, salt, pepper and pounded mace to taste, a slice of toast soaked in milk and 1 egg. Mince the meat very fine after removing from it all skin and outside pieces and chop the bacon; mix these well together, adding the lemon peel, onion, seasoning, mace and toast. When all the ingredients are thoroughly mixed, beat up an egg, with which bind the mixture. Butter a shape, put in the meat and bake for 3-4 of an hour ; turn it out of the mould carefully and pour round it good bacon gravy. A sheep's head dressed in the same manner is an economical and savory dish. Cook 3-4 of an hour.
Minced Veal—(More economical).—The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, 1-2 teaspoonful of minced lemon peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a faggot of sweet herbs, thickening of butter and flour, 1 tablespoonful lemon juice, and 3 tablespoonfuls of cream or new milk. Take about 1 lb. of veal, and should there be any bones, dredge them with flour and put them into a stew-pan with the brown outside and a few meat trimmings; add rather more than 1 pint of water, the onions cut in slices, lemon peel, seasoning, mace, carrots |
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