Beefsteak smothered in onions is a favorite dish. It is not a good way
to prepare either the onions or the steak. A better way is to broil both
the steak and the onions, or broil the steak, cut the onions in slices
about one-half to three-fourths of an inch thick, add a little water and
bake them. Beefsteak and onions prepared in this way are both palatable
and easy to digest.
_Roasting_ is just like broiling, that is, cooking a piece of meat
before an open fire. Here we use a larger piece of meat and it therefore
takes longer. Of old roasting was quite common, but now we seldom roast
meat in this country.
_Baking_: Here we place the meat in an enclosed oven. Most of our
so-called roast meats are baked. The oven for the first ten or fifteen
minutes should be very hot, about 400 degrees F. This heat seals the
outside of the meat up quite well. Then let the heat be reduced to about
260 degrees F. If it is kept at a high temperature it will produce a
tough piece of meat. The time the meat should be in the oven depends
upon the size of the piece of meat and how well done it is desired.
While baking, some of the juices and a part of the fat escape.
Pages:
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196