|Lady X., after walking in a wood near her house in Ireland, found that she had lost an important key. She dreamed that it was lying at the root of a certain tree, where she found it next day, and her theory is the same as that of Mr. A., the o... Read more of The Lost Key at Scary Stories.ca|| Informational|
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
Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes
BROILINGWipe 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.
PAN BROILING OR FRYINGThe 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.
Directions For Broiling Boiling And Frying FishFish 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.
BroilingThis 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
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