Proteins - Tissue Building Foods

Meat - Preparation Of Tender Cuts

Broiled meat is prepared from tender cuts of meat. Broiling and roasting are the two methods used in preparing tender cuts of meat. Meat only slightly cooked is more easily digested than meat cooked for a long time. Tough cuts may be forced through a food chopper and then broiled or roasted, thereby furnishing easily digested meat at less cost.

School Recipe.

MATERIALS:

Odd Numbers Small Piece of Suet.

1 Small Piece of Sirloin Steak.

Even Numbers 2 Tablespoonfuls Ground Round Beef. 1/8 Tablespoonful Salt.

Few Grains Pepper. 1 Teaspoonful Milk.

Broiled Steak With Riced Potatoes

When choosing meat for broiling select the tender pieces of meat. These are always the more expensive cuts of meat. Broiling is a quick process of cooking meat, and when properly done all the juices should be retained in the piece of meat. Cheaper cuts, which include the tough cuts, may be put through the food chopper and then broiled to advantage. In today's Lesson we are going to pan broil a tender piece of meat and a tough piece, after it has been finely chopped.

Proteins - Tissue Building Foods - Meat

Definition

Meat is the name given to the flesh of animals used for food. Average Composition of Lean Beef.

BEEF is the meat of the steer or cow and is the most nutritious of animal foods. The best is obtained from a steer four or five years old.

VEAL is the meat of a young calf killed when six or eight weeks old. The meat from a younger calf is unwholesome. Veal is less nutritious than beef and is not so easily digested.

MUTTON is the name given to the meat of sheep. Mutton is considered almost as nutritious as beef. The fat of mutton is not as easily digested as the fat of beef. Good mutton comes from sheep about 3 years old.

LAMB is the name given to the meat of lambs. Lamb is less nutritious than mutton. Young lamb when killed from 6 to 8 weeks old is called spring lamb. Lamb 1 year old is called a yearling.

POULTRY includes chickens, turkey, geese, duck, etc.

GAME includes wild fowl and wild animals, as partridge, grouse, quails, pigeons, venison, etc. SELECTION.

Meat should be uniform in color, the flesh should be firm and elastic to the touch.

The flesh of beef should be of a bright red color, and intermingled with fat that is yellowish.

Mutton should be dull red in color, and the fat white.

Lamb and Veal should be lighter in color and the flesh less firm than in beef.

Meat should be removed from the paper as soon as it comes from the market.

Meat should be kept in a cool place.

Always wipe meat with a damp cloth.

Methods Of Cooking

The usual methods of cooking are boiling, stewing, steaming, broiling, roasting, baking, frying, sauteing, braising and fricasseeing.

BOILING: Cooking in boiling water.

STEWING: Cooking for a long time below the boiling point.

STEAMING: Cooking over the steam of boiling water.

BROILING: Cooking over a glowing fire.

BAKING: Cooking by the dry, confined heat of the oven.

ROASTING: Cooking before a glowing fire (as commonly used is the same as baking).

FRYING: Cooking in hot fat deep enough to cover the article to be cooked.

SAUTEING: Cooking in a small quantity of fat (commonly called frying).

BRAISING: A combination of stewing and baking.

FRICASSEEING: A combination of frying and stewing.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson, you should broil a piece of steak, while your partner broils a Hamburg Steak.

Follow each paragraph closely.

See Recipe on Front Page.

Wipe the piece of meat with a piece of wet cheesecloth. See FIGURE 1.

Take out your small frying pan, put it over the fire.

Rub it with a piece of suet.

Put piece of meat into the pan. Count 10; turn; count 10 again. See FIGURE 2.

Repeat until it has been turned 6 times, then turn occasionally until meat is cooked as you like it.

Season it with salt and pepper.

Serve your partner and self.

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

FIGURE 1.

FIGURE 2.

Hamburg Steak And Riced Potatoes

Note Book Work

To Broil Steak:

Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire broiler or frying pan with a little of the fat. Place meat in broiler, and broil over a clear fire, turning every 10 seconds for the first minute. After the first minute, turn occasionally until well cooked on both sides. May be broiled in a frying pan, turning often as directed above.

Time

Steak an inch thick requires from 5 to 8 minutes. Serve with MAITRE D 'HOTEL BUTTER.

Cream 3 tablespoons butter; add 1 teaspoon lemon juice gradually; 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 tablespoon chopped parsley.