_Stewing_: If meat is to be stewed, cut into small pieces and stew or
simmer at a temperature of about 180 degrees F. until it is tender. It
is to be stewed in plain water. If a meat and vegetable stew is desired,
stew the vegetables in one dish, and the meat in another. When both are
done, mix. By cooking thus a stew is made that will not "repeat" if it
is properly eaten. Foods should taste while being eaten, not afterwards.
_Broths_: If a broth is desired, select lean meat. Either grind it or
chop it up fine. There is no objection to soaking the meat in cold
water, provided this water is used in making the broth. Use no
seasoning. Let it stew or simmer at about 180 degrees F. until the
strength of the meat is largely in the water.
When the broth is done, set it aside to cool. Then skim off all the fat
and warm it up and use. One pound of lean meat will produce a quart of
quite strong broth.
_Broiling_: Cut the meat into desired thickness. Place near intense
fire, turning occasionally, until done. Be careful not to burn the
flesh. An ordinary steak should be broiled in about ten minutes. Of
course, the time depends on the thickness of the cut and whether it is
desired rare, medium or well done, and in this let the individual suit
himself, for he will digest the meat best the way he enjoys it most.
Pages:
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195