148 THE HOME, FARM AND BUSINESS CYCLOPAEDIA. 



and becomes converted by the agency of the heat into an empyreumatic 

 oil, so as to render the meat less fitted for delicate stomachs, and more 

 difficult to digest. The meat is in fact, partly boiled in its own confined 

 water, and partly roasted by the dry hot air of the oven. 



The loss by baking has not been estimated ; and as the time required 

 to cook many articles must vary with their size, nature, etc., we have con- 

 sidered it better to leave that until giving the receipts for them. 



FRYING is of all, methods the most objectionable, from the foods being 

 less digestible when thus prepared, as the fat employed undergoes chemi- 

 cal changes. Olive oil in this respect is preferable to lard or butter. 



ROAST BEEF. The tender-loin and first and second cuts off the rack 

 are the best roasting pieces the third and fourth cuts are good. When 

 the meat is put to the fire, a little salt should be sprinkled on it, and the 

 bony side turned toward the fire first. When the bones get well heated 

 through, turn the meat, and keep a brisk fire baste it frequently while 

 roasting. There should be a little water put into the dripping pan when 

 the meat is put down to roast. If it is a thick piece, allow fifteen min- 

 utes to each pound to roast it in if thin less time will be required. 



BEEF STEAK. The tender-loin is the best piece for broiling a steak 

 from the round or shoulder clod is good and comes cheaper. If the beef 

 is not very tender, it should be laid on a board and pounded, before broil- 

 ing or frying it. Wash it in cold water, then lay it on a gridiron, place 

 it on a hot bed of coals, and broil it as quick as possible without burning 

 it. If broiled slow it will not be good. It takes from fifteen to twenty 

 minutes to broil a steak. For seven or eight pounds of beef, cut up a 

 quarter of a pound of butter. Heat the platter very hot that the steak 

 is to be put on, lay the butter on it, take up the steak, salt and pepper it 

 on both sides. Beef steak to be good should be eaten as soon as cooked. 

 A few slices of salt pork broiled with the steak makes a rich gravy with 

 a very little butter. There should always be a trough to catch the juices 

 of the meat when broiled. The same pieces that are good broiled are 

 good for frying. Fry a few slices of salt pork brown , then take them up 

 and put in the beef. When brown on both sides, take it up, take the pan 

 off from the fire, to let the fat cool ; when cool, turn in half a teacup of 

 water, mix a couple of teaspoonf uls of flour with a little water, stir it into 

 the fat, put the pan back on the fire; stir it till it boils up, then turn it 

 over the beef. 



ALAMODE BEEF. The round of beef is the best piece to alamode the 

 shoulder clod is good, and comes lower ; it is also good stewed, without 

 any spices. For five pounds of beef, soak about a pound of bread in cold 



