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Other Recipes from TIME TABLE FOR COOKING

Vegetable Meat Pie
Roasting
Broiling
Boiling


BROILING

(Time Table For Cooking) - (The International Jewish Cook Book)







Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
minutes.
Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes

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BROILING

Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
some pieces of fat in bottom of pan and season with salt and pepper.
Have oven very hot at first and when meat is half done reduce heat.
Baste every 10 to 15 minutes. If there is danger of fat in pan being
scorched add a little boiling water. Roast 10 to 15 minutes for each
pound of meat, in proportion as it is desired rare or well done.

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PAN BROILING OR FRYING

The rules for roasting meat apply to broiling, except that instead of
cooking in the oven it is quickly browned, first on one side and then
on other, over hot coals or directly under a gas flame, turning every
minute until done. Meat an inch and one-half thick will broil in 8 to
15 minutes. Season after it is cooked.

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Directions For Broiling Boiling And Frying Fish

Fish for boiling or broiling are the best the day after they are caught.

They should be cleaned when first caught, washed in cold water, and half

a tea cup of salt sprinkled on the inside of them. If they are to be

broiled, sprinkle pepper on the inside of them--keep them in a cool

place. When fish is broiled, the bars of the gridiron should be rubbed

over with a little butter, and the inside of the fish put towards the

fire, and not turned till the fish is nearly cooked through--then butter

the skin side, and turn it over--fish should be broiled slowly. When

fresh fish is to be boiled, it should either be laid on a fish strainer,

or sewed up in a cloth--if not, it is very difficult to take it out of

the pot without breaking. Put the fish into cold water, with the back

bone down. To eight or ten pounds of fish, put half of a small tea cup

of salt. Boil the fish until you can draw out one of the fins

easily--most kinds of fish will boil sufficiently in the course of

twenty or thirty minutes, some kinds will boil in less time. Some cooks

do not put their fish into the water till it boils, but it is not a good

plan, as the outside gets cooked too much, and breaks to pieces before

the inside is sufficiently done. Fish for frying, after being cleaned

and washed, should be put into a cloth to have it absorb the moisture.

They should be dried perfectly, and a little flour rubbed over them. No

salt should be put on them, if you wish to have them brown well. For

five or six pounds of fish, fry three or four slices of salt pork--when

brown, take them up, and if they do not make fat sufficient to fry the

fish in, add a little lard. When the fish are fried enough, take them

up, and for good plain gravy, mix two or three tea spoonsful of flour

with a little water, and stir it into the fat the fish was fried in--put

in a little butter, pepper, and salt, if you wish to have the gravy

rich--add spices, catsup and wine--turn the gravy over the fish. Boiled

fish should be served up with drawn butter, or liver sauce, (see

directions for making each, Nos. 41 and 51.) Fish, when put on the

platter, should not be laid over each other if it can be avoided, as the

steam from the under ones makes those on the top so moist, that they

will break to pieces when served out.



Great care and punctuality is necessary in cooking fish. If not done

sufficiently, or if done too much, they are not good. They should be

eaten as soon as cooked. For a garnish to the fish, use parsely, a

lemon, or eggs boiled hard, and cut in slices.

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Broiling

This is another extravagant way of cooking meat, for a great

deal of the fat runs into the fire, and some nourishment escapes up the

chimney with the steam. If you must broil meat, have your fire hot and

clear, and your gridiron perfectly clean; and, unless it has a ledge to

hold the drippings, tip it towards the back of the fire, so that the fat

will burn there, and not blacken the meat as it would if the gridiron

were laid flat, and the fat could burn under the meat. Never stick a

fork into broiled meat to turn it; and do not cut it to see if it is

done; for if you do either you will let out the juice. Study the

following table, and then remember how near the time given in it comes

to cooking according to your taste. Fish will broil in from five to ten

minutes; birds and poultry in from three to fifteen minutes;

chops in from ten to fifteen minutes, and steak in from ten to twenty

minutes.









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