Broiled Steak And Baked Tomatoes

Cost of preparing Home Recipe of Broiled Steak:

Cost of preparing Hamburg Steak:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare Hamburg Steak, while your partner prepares Broiled Steak. Follow each paragraph closely.

See Recipe on Front Page.

Measure (see FIGURE 1), and mix the ground meat, salt, onion (if liked) and pepper in a bowl. Add the milk gradually and work it with a fork until thoroughly mixed. See FIGURE 2.

Shape into 2 round small cakes.

Take out frying pan and place it over the fire.

Rub the bottom of it with a piece of suet or put in a little other fat. See FIGURE 3.

Put in the cakes. Count 10, turn and count 10 again. Repeat until they have been turned 6 times. Then turn occasionally until done as you like them. See FIGURE 4.

Season with salt and pepper.

Serve your partner and self.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

Home Recipes

Methods Of Cooking Meat

BROILING is cooking by direct exposure to heat, over hot coals or over a flame (gas flame).

Cooking with little or no fat in a hot frying pan is called "PAN-BROILING."

The object is to retain the juices.

The method employed is to expose the surface of the meat to great heat, turning frequently.

By turning frequently the surfaces are seared and the juices retained.

Experiments

Put a piece of meat into a wire broiler, hold over a flame 1 minute. What happens? The juice comes to the top, and when turned the juice drops into the fire.

Put a piece of meat into a wire broiler, hold over a flame and count 10. Turn, count 10, and repeat. Raise broiler, count 10, and turn. Repeat. Cut and examine.

The tender cuts of beef, mutton and lamb, and some kinds of game are used for broiling.

Young chicken, small fish, lobsters and oysters may be broiled.

Pork and veal should not be broiled, as they require long cooking.

Dark meats, as beef, mutton, etc., may be cooked rare.

Lamb, chicken, and light meats should be well done.

The best cuts for broiling are steaks from the loin of beef (all between the first rib and rear end of hipbone, except sirloin, porterhouse) from the top of round and rump, and the rib or loin chops of mutton and lamb.

The meat should be cut "across the grain" from 3/4 inch to l 1/2 inches thick. Dampers of the stove should be open during broiling, so that the smoke, etc., may be carried to the chimney.

Hamburg Steak

Chop finely 1 pound lean raw beef: season highly with salt, pepper and a few drops of onion juice. Add 1/4 cup milk gradually, and shape into cakes. Heat a frying pan, rub with the fat of meat, and pan-broil the steaks, turn-ing cakes often during the cooking.

Pan-Broiled Chops

Heat the frying pan very hot. Trim the chops, remove the fat, and wipe the chops. Put into frying pan. When 1 side is seared, sear the other, turn often the first minute. Cook from 6 to 8 minutes. Stand chops in the pan so the edges may be cooked.

Time Table For Broiling

Steak 1 inch thick.......................... 5 to 8 minutes

Steak 1 1/2 inches thick....................... 7 to 12 minutes

Chickens ...................................20 to 30 minutes

Squabs ....................................10 to 12 minutes

Questions

1. Under what food heading does meat come?

2. Give average composition of beef.

3. Name different kinds of meat.

4. From what animal is each obtained?

5. How can you tell whether meat is of good quality or fresh?

6. Where should meat be kept?

7. How would you clean a piece of meat?

8. Name 10 different ways of preparing meat.

9. Tell how to prepare meat according to the different methods.

10. When is meat more easily digested - when slightly or thoroughly cooked?

11. Name 3 ways of cooking meat.

12. Name 3 ways of cooking tough cuts.

13. Name 2 ways of cooking tender cuts.

14. What is usually served with meat?

15. What are the chief values of meat?

Suggestions For Home Application

Meat is the flesh of animals used for food. The names given depend on the animal furnishing the meat. The tender cuts lie along the back between the shoulder and hip joints, while the tough cuts are around the limbs and where they are exercised more or less. The tender cuts are used for broiling and roasting, while the tough cuts are used for soups, stews and braised roasts.

Meat is chiefly valuable for its content of protein, fat and mineral salts.

The nitrogenous extractives in soups are stimulating, but have no food value. Meat is one of the high priced articles of food and, while it furnishes choice food, it should not be used in excess. Pish, eggs, milk, peas, beans, cereals and some nuts may be used as meat substitutes in the diet. Too much meat in the diet is apt to cause putrefaction in the intestines and also to produce too much acid in the body.

Green vegetables, fresh fruits and plenty of water will counteract this tendency.

Pork may contain trichina, a tiny parasite, which, if taken into the human body may cause a very dreaded disease called trichinosis. Pork should always be cooked well done before eating in order to kill any trichina which it may contain.

Meat if allowed to spoil may contain poison developed by bacteria and cause ptomaine poisoning.