HINTS ON COOKING MEATS.

Alexandra Herald and Central Otago Gazette, Issue 446, 3 November 1904, Page 7

HINTS ON COOKING MEATS.

—Specially Weittbn by— MISS AMY MONRO. I intend to take up a small space now and again on hints for the various methods of cooking meats, which I hope my readers will find useful, as meat forms an important part of our food, and is the one which more often suffers by careless cooking than any other food. It must always be understood in cooking any joint that the juices are to be preserved and the meat made tender. If the following rules are adhered to, success can be assured. Have the oven very hot at first. Thi causes the surface to harden, making a cover which prevents the goodness escaping. The joint should first be wiped and tied into shape, then weighed, and the length of time for cooking reckoned. The fire should be the next consideration, in order to have the oven hottest at first. This great heat, however, must not be continued too long, for the meat would shrink, the juices dry up, and the joint be tough and flavourless. Place meat on a stand and baste it frequently whilst cooking, this helps to make it brown and crisp on the outside.

A nicely made gravy should always be served with roast meat.

Yorkshire Pudding and horse radish sauce may be served with roast beef.

TIME TABLE FOR MEATS, Beef—ls mins. to each lb. and 15 mins over, Mutton—ls ~ ~ ~ ~ and 15 ~ ~ Veal—2o ~ ~ ~ „ and 20 ~ ~ Pork—2o „ „ ~ „ and 20 „ „