MEATS.

TIME-TABLE FOR ROASTED MEATS.

BEEF, from ten to twenty minutes to the pound.

Mutton, ten minutes to the pound for rare and twenty minutes for well done.

Lamb, fifteen to twenty minutes to the pound.

Veal, twenty minutes to the pound.

Turkey, of eight to ten pounds' weight, not less than three hours.

Goose, of seven or eight pounds, two hours.

Chicken, from an hour to an hour and a half.

Domestic duck, an hour and a half.

Game duck, forty minutes.

For this you must get a tenderloin roast, which you will have to order at least a day or two before you wish to use it, as butchers do not always keep them on hand. Rub the roast well with salt and pepper; make a bed of onions, celery and parsley root in the roasting pan, lay the roast upon this bed and put flakes of fat or butter here and there on top of the roast, and cut up a few tomatoes and lay on top also. Cover up the roast, air tight, and roast in a quick oven. Look after it carefully, basting when necessary and adding hot water. When done lay on a platter, strain the sauce and add the mushrooms; thicken the sauce with a teaspoonful of flour and pour it over the roast when ready to serve. Dissolve the flour in a very little cold water before adding to the sauce. Spinach is a nice accompaniment. A very attractive looking dish may be made of this roast by putting all kinds of vegetables around it on the same platter, such as cauliflower, green peas, Lima beans, spinach and carrots; of course judgment must be used as to the harmonizing of colors; do not put more than about four tablespoonfuls of each vegetable around the roast. Serve the sauce in a sauceboat. Slice the roast, but do not destroy its shape.

All steak should be cut at least three-quarters of an inch thick, and should never be pounded, as it affords ready escape to all the juices; do not put it in water, if you doubt its being clean scrape across it with a knife. For a family of two or three I recommend the porterhouse, for a large family the sirloin, it being equally nice and more economical. For broiling, the coals should be red hot. Heat the broiler well before putting on the steak and turn frequently, being careful not to burn and not to pierce the meat with the fork. When the steak is cooked, lay it on a heated platter, salt and pepper and lay a lump of nice fresh butter on the top; turn the steak, repeat this process again, so as to have both sides seasoned, and decorate with parsley and slices of lemon.

Steak fried in a spider, if done properly, is almost as good as broiled. Have the spider very hot, cut a piece of fat off the steak and allow this to heat just enough to grease the spider. Lay in the steak, turning very often to keep the juices in; salt and pepper. When done put on a hot platter and cover up. Now cut up a piece of onion and throw into the spider, stir up quickly, add a few spoonfuls of water and a few spoonfuls of canned tomatoes to make the gravy; cover for a few minutes and pour this over the steak and serve.

If you are compelled to live very economically, round steak prepared in above manner is indeed very palatable; and how few know what a delicious steak may be prepared out of a flank. Ask your butcher, he knows, and will prepare it ready for frying. Goose or any kind of poultry drippings is nice to fry this steak in.

Is made of round steak chopped extremely fine and seasoned with salt and pepper. You may grate in part of an onion or fry with onions.
For invalids, scrape the steak instead of chopping. Very fine indeed.

Take a large, thick piece of steak of round or shoulder, have the bone taken out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger. Put an onion in with the meat; stick about half a dozen cloves in the onion and add one bay leaf. Now turn the meat over and sprinkle the other side with salt, pepper and ginger. You may cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine. Cover closely and stew very slowly for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape. Do not add any water. Make enough potato pancakes to serve one or two to each person with "Wiener Braten."

The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot. Heat a spoonful of fat or drippings of roast beef in a spider, cut up a few slices of onion in it, also half a clove of garlic and throw in a spoonful of flour, stirring all the time; then add soup stock or rich gravy, lay in the soup meat, which has been seasoned with salt, pepper and ginger. You must sprinkle the spices on both sides of the meat, and add half a teaspoonful of carroway seed to the sauce, and if too thick add more soup stock and a little boiling water. Cover closely and let it simmer about fifteen minutes. If properly seasoned, this is very nice.

Two pounds of beef, chopped extremely fine (the round is best); have half a pound of suet chopped with it and get your butcher to chop two onions in with the meat, as it will be mixed better. Season with salt, pepper and half a loaf of grated stale bread half soaked in water and then pressed well and dried in hot fat before adding to the meat. Break in two eggs and mix thoroughly then mould into a huge ball and put into a deep iron kugel form or spider, which has been well greased and heated before putting in the kugel. Dip a spoon in cold water to smooth the top of the kugel, put flakes of fat on the top and bake about two hours, basting often.

No. 1. Take about five pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay in the bottom of a porcelain-lined kettle and put a quart of nice sauer kraut on top of it and let it boil slowly until tender. Add more vinegar if necessary, thicken with a grated raw potato and add a little brown sugar. Some like a few carroway seeds added.

No. 2. May be prepared in numerous ways. After taking it out of the soup you may prepare it with a horseradish sauce, garlic sauce, onion sauce, etc. (See meat Sauces.)

Those off the loin are best. Cut off some of the fat, throw into the spider and heat. Season the chops with salt and pepper or salt and ginger. I prefer the latter. Have the spider very hot with not too much fat in it. To be nice and tender they must fry quickly to a nice brown.

Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water in a porcelain-lined kettle and cover up tightly and stew slowly. In the meantime pare and cut up the carrots and add these and cover up again. Pare and cut up about half a dozen potatoes into diceshape and add them three-quarters of an hour before dinner. Cover up again, and when done, make a sauce as follows: Skim off about two tablespoonfuls of fat from the mutton stew, put this in a spider and heat. Brown a tablespoonful of flour in the fat, add a heaping tablespoonful of brown sugar, some cinnamon and pour the gravy of the stew into the spider, letting it boil up once, and then pour all over the carrots and stew until ready to serve.

Put a piece of beef to roast upon a grating in a dripping pan; half an hour before it is done mix the pudding and pour it into the pan, under the grating; continue to roast the beef; the dripping does not injure the pudding, as the pudding is eaten with the beef, it taking the place of a vegetable. When done, cut the pudding into pieces, and serve each person with pudding and beef at the same time. Receipt for pudding: One pint of milk or water, yelks of five eggs, two small teaspoonfuls of flour, a pinch of salt; beat the whites to a stiff froth and add last; pour into the pan immediately. You may bake this pudding separately and serve with roast.

The best roasts are sirloin, porterhouse and rib roasts. If desired rare, allow ten minutes to the pound; if medium, twelve to fifteen minutes; and if very well done, twenty minutes. Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf. Sprinkle these over the bottom of the dripping-pan and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season until the roast is browned, and then add salt and pepper. Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast. Never allow your butcher to skewer your meat, but have it tied carefully into shape and cut and remove the strings before serving. Wooden skewers invariably give an unpleasant taste to the beef, and any skewer makes a hole for the escape of the juices. If it is dusty, wring a cloth from cold water and wipe it off. Many a careless cook wastes a good proportion of the best part of the roast in a pan of water which is thrown away. I forgot to mention that if you have a patent roaster, the roast does not require turning or basting. No household ought to be without one. Add to the roast about two sliced fresh tomatoes or two tablespoonfuls of canned ones.

Prepared same as roast mutton.

Take a leg or loin of mutton--must be young and tender--wash the meat well and dry with a clean towel. Rub well with salt, ginger and a speck of pepper and dredge well with flour. Lay it in a covered roasting pan. Put a few pieces of whole mace and a few slices of onion on top; and pour a cup of water into the pan. Cover it up tight and set in a hot oven to roast, basting frequently. Allow twenty minutes to the pound for roasting mutton; it should be well done. Add more water if necessary (always add hot water so as not to stop the process of boiling), skim the gravy well and serve with currant or cranberry jelly. Pare potatoes of uniform size and wash and salt them about three quarters of an hour before dinner. Lay the potatoes in pan around the roast and sprinkle them with salt and return to the oven to roast. Let them brown nicely. You will find the potatoes highly glazed and they will taste delicious roasted with the mutton.

Take a solid piece of meat, say about five or six pounds, put it in a deep earthen jar and pour enough boiling vinegar over it to cover it; you may take one-third water. Add to the vinegar when boiling four bay leaves, some whole peppercorns, cloves and whole mace. Pour this over the meat and turn it daily. In summer three or four days is the longest time allowed for the meat to remain in this pickle; but in winter eight or ten days is not too long. When ready to boil, heat some nice poultry drippings in a stew pan. Cut up one or two onions in it; stew until tender and then put in the beef, salting it on both sides before stewing. Stew closely covered and if not acid enough add some of the brine it was pickled in. Stew about three hours and thicken the gravy with flour.

Have your butcher slice the liver smoothly and lay it in salt water at least one hour before using. Then spread it on a board and sprinkle it with salt and pepper. Heat some fat (goose fat is decidedly the best for this purpose), and dip each piece of liver in flour and fry a nice brown. Lay it on a heated platter, then cut up an onion in the remaining hot fat, cover for a few seconds, then add a little hot water to make a gravy and pour this over the liver and it is ready to be served.

In the first place never buy veal that is not fat and white. Veal that is lean and red is not fit for use. The best parts for roasting are the loin or leg. Prepare for the oven in the following manner: Wash and then dry; rub it well with salt, and a very little ground ginger, and dredge it well with flour. Lay in roasting pan and put slices of onion, celery and tomato on top, with a few spoonfuls of goose fat or drippings. If you have goose fat use it by all means. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done. When cold it slices up as nicely as turkey.

This may be roasted in same manner as above. To be nice should be stuffed with bread crumbs, seasoned with salt, pepper and a little onion chopped very fine and mixed with an egg. Fill where the butcher has prepared the pocket, and sew up. You may sprinkle a little carroway seed on top of roast and baste often.

Roll out some crackers until they are like flour. Season the cutlets with salt and ground ginger, sprinkle them well on both sides and dip each cutlet first in beaten egg and then in the rolled crackers. Have some nice goose oil or poultry drippings hot in a spider before you lay in the cutlets (if you put the cutlets in before the fat is hot they will stick to the spider) and fry a nice brown. Lay on a hot platter and garnish with parsley and slices of lemon.

Use the breast or shoulder for this purpose, the former being preferable, and cut it up into pieces, not to small. Sprinkle each piece slightly with fine salt and ginger. Heat a tablespoonful of goose oil or poultry drippings in a stew pan, and lay the veal in it. Cut up an onion and one or two tomatoes (a tablespoonful of canned tomatoes will do), and add to this very little water, hot if any, and stew two hours, closely covered. When done mix a teaspoonful of flour and a little water and add to the veal (you may use cream instead of water). Chop up a small handful of parsley, add it and boil up once and serve. Place the cauliflower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered. Put it on at the same time you put on the veal.

This cooked as above, only adding half a teaspoonful of carroway seeds instead of the parsley.

Soak the liver in salt water for an hour. Take off the thin outer skin and wipe dry. Heat some goose fat in a stew pan with a close-fitting lid. Cut up an onion in it and when the onion is of a light yellow lay it in the liver, which you have previously sprinkled with fine salt and pepper, and dredged with flour. Put in a bay leaf, some whole cloves and peppercorns. Now cover up air tight and stew. Turn the liver occasionally, and, when required, add a very little hot water.

Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soup meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat a spoonful of goose fat or butter in a spider; chop up an onion very fine and add to the heated fat. When yellow, add the hashed lung and heart, salt and pepper, and add soup stock and thicken with flour. You may prepare this sweet and sour by adding a little vinegar and brown sugar, half a teaspoonful of cinnamon and a tablespoonful of molasses; boil slowly; keep covered until ready to serve. Very nice.

Chop up three pounds of veal very fine (let your butcher chop it for you), roll six crackers very fine, beat up three eggs light, and season highly with salt, pepper, ginger and nutmeg. Mix all this thoroughly, not forgetting to add a tablespoonful of goose fat or butter. Press all into a baking pan, about four inches high; grease the pan well and put lumps of butter or goose fat on top. Bake about three hours, basting frequently. When cold, this is very nice cut into thin slices.

Wash a breast of veal, wipe it dry and sprinkle with a mixture of fine salt and ginger. Heat some goose fat or butter in a stew pan, cut up an onion in it, add sliced parsley root or celery. When hot lay in the breast of veal. Cover up air tight and stew a few minutes. Remove the lid and turn the veal on the other side. Now add one or two tomatoes cut up, or a tablespoonful of canned tomatoes and a very little hot water. Cover up tight again and stew slowly and steadily for two hours, turning the meat often. When done, thicken the gravy with a teaspoonful of flour, wet in a little cold water. Add minced parsley or carroway seed. Boil up once and serve. Mashed potatoes and green peas or stewed tomatoes are usually served with veal.

Wash and lay your sweetbreads in slightly salted cold water for an hour. Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper. Heat some goose fat in a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown. You may roll them in cracker crumbs and then in beaten egg, seasoned with salt.

Lay the brains in salt water for an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off. Beat or rub them to a smooth paste with a wooden spoon, season with salt and pepper and a very little mace; add a beaten egg and about half a cup of bread crumbs. Heat some goose fat in a spider and fry large spoonfuls of this mixture in it. Spinach is a nice accompaniment.