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MEAT

(German) - (Pennsylvania Germans)







Every young housewife should be taught that simmering is more
effective than violent boiling, which converts water into useless
steam. Even a tough, undesirable piece of "chuck" or "pot roast" may
be made more tender and palatable by long-continued simmering than it
would be if put in rapidly boiling water and kept boiling at that
rate. Meat may be made more tender also by being marinated; that is,
allowing the meat to stand for some time in a mixture of olive oil and
vinegar before cooking it. In stewing most meats a good plan is to put
a large tablespoonful of finely-minced beef suet in the stew-pan; when
fried out, add a little butter, and when sizzling hot add the meat,
turn and sear on both sides to retain the juice in the meat, then add
a little hot water and let come to a boil; then stand where the meat
will just simmer but not slop cooking for several hours. The meat then
should be found quite tender. Cheaper cuts of meat, especially,
require long, slow cooking or simmering to make them tender, but are
equally as nutritious as high-priced meats if properly prepared.
To quote from _The Farmers' Bulletin_: "The number of appetizing
dishes which a good cook can make out of the meat 'left over' is
almost endless. Undoubtedly more time and skill are required in their
preparation than in the simple cooking of the more expensive cuts. The
real superiority of a good cook lies not so much in the preparation of
expensive or fancy dishes as in the attractive preparation of
inexpensive dishes for every day. In the skillful combination of
flavors. Some housewives seem to have a prejudice against
economizing. If the comfort of the family does not suffer and the
meals are kept as varied and appetizing as when they cost more, with
little reason for complaint, surely it is not beneath the dignity of
any family to avoid useless expenditure, no matter how generous its
income. And the intelligent housekeeper should take pride in setting a
good table."
This is such an excellent article, and so ably written and true, that
I feel it would be to the advantage of every young housewife to read
and profit by it.

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Force Meat Balls for Chowder

Take the meat of a good sized crab, a tumblerful of shrimps and a
clove of garlic. Chop all very fine and make into small force meat
balls with a beaten egg. Fry them a light brown in butter, and serve
in any fish chowder or soup.

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Mince Meat

Measure carefully and mix together the following ingredients: Two
pounds of roast beef finely chopped, two pounds of chopped beef suet,
two pounds of chopped peeled apples, two pounds of seeded raisins, two
pounds Sultana raisins, two pounds of washed currants, two pounds
of white sugar, one pound of citron cut in bits, one pound of dried
orange peel, two nutmegs grated, three teaspoonfuls of ground mace,
three teaspoonfuls of ground cloves, three teaspoonfuls of ground
cinnamon, one teaspoonful of salt, the grated rind and juice of two
oranges, one quart of brandy, one quart of sherry and one glass of
blackberry jelly. After mixing thoroughly place the mince meat in a
stone jar and use it from this.

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FORCEMEAT OR FARCIE.

Under this head is included the various preparations used for balls,
tisoles, fritters, and stuffings for poultry and veal, it is a branch
of cooking which requires great care and judgment, the proportions
should be so blended as to produce a delicate, yet savoury flavor,
without allowing any particular herb or spice to predominate.
The ingredients should always be pounded well together in a mortar,
not merely chopped and moistened with egg, as is usually done by
inexperienced cooks; forcemeat can be served in a variety of forms,
and is so useful a resource, that it well repays the attention it
requires.

A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS.
Scrape half a pound of the fat of smoked beef, and a pound of lean
veal, free from skin, vein, or sinew, pound it finely in a mortar
with chopped mushrooms, a little minced parsley, salt and pepper,
and grated lemon peel, then have ready the crumb of two French rolls
soaked in good gravy, press out the moisture, and add the crumb to the
meat with three beaten eggs; if the forcemeat is required to be very
highly flavored, the gravy in which the rolls are soaked should be
seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an
onion, pepper, salt, and lemon juice, add this panada to the pounded
meat and eggs, form the mixture into any form required, and either fry
or warm in gravy, according to the dish for which it is intended.
Any cold meats pounded, seasoned, and made according to the above
method are excellent; the seasoning can be varied, or rendered simpler
if required.

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FISH FORCEMEAT.

Chop finely any kind of fish, that which has been already dressed
will answer the purpose, then pound it in a mortar with a couple of
anchovies, or a little anchovy essence, the yolk of a hard boiled
egg, a little butter, parsley or any other herb which may be approved,
grated lemon peel, and a little of the juice, then add a little bread
previously soaked, and mix the whole into a paste, and form into
balls, or use for stuffing, &c.
The liver or roe of fish is well suited to add to the fish, as it is
rich and delicate.

FORCEMEAT FOR DRESSING FISH FILLETS.
Pound finely anchovies, grated bread, chopped parsley, and the yolk of
a hard boiled egg, add grated lemon peel, a little lemon juice, pepper
and salt, and make into a paste with two eggs.

FORCEMEAT FOR DRESSING CUTLETS, ETC.
Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.

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ALAMODE BEEF, OR SOUR MEAT.

Cover a piece of the ribs of beef boned and filletted, or a piece of
the round with vinegar diluted with water, season with onions, pepper,
salt, whole allspice, and three or four bay leaves, add a cup full
of raspings, and let the whole stew gently for three or four hours,
according to the weight of the meat; this dish is excellent when cold.
A rump steak stewed in the same way will be found exceedingly fine.

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KIMMEL MEAT.

Place a small piece of the rump of beef, or the under cut of a sirloin
in a deep pan with three pints of vinegar, two ounces of carraway
seeds tied in a muslin bag, salt, pepper, and spices, cover it down
tight, and bake thoroughly in a slow oven. This is a fine relish for
luncheons.

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MINCED MEAT.

Take one pound of tender roasted meat, two pounds of shred suet, three
pounds of currants, six chopped apples, a quarter of a loaf grated,
nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and
orange peel, lemon juice, and two wine glasses of brandy, the same of
white wine, and two ounces of citron, and the same of candied lemon
peel; mix all well together; the ingredients ought to be added
separately. Minced meat should be kept a day or two before using. The
same proportions, as above, without meat, will be very good; a little
port wine is sometimes substituted for the brandy.

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FORCE-MEAT FOR KREPLECH

Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
This force-meat may also be made into balls one-half inch in diameter,
roll the balls in flour and cook them in the boiling soup, or fry them
in fat.

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MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
same way as chicken croquettes.
MEAT AND BOILED HOMINY CROQUETTES

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MEAT OLIVES

Have a flank steak cut in three inch squares. Spread each piece with the
following dressing: one cup of bread crumbs, two tablespoons of minced
parsley; one chopped onion, a dash of red pepper and one teaspoon of
salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
shape. Cover with water and simmer until meat is tender. Take the olives
from the sauce and brown in the oven. Thicken the sauce with one-fourth
cup of flour moistened with water to form a thin paste.









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