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SCOUTING FOR GIRLS 
like a little salt pork or onion ground with the meat. 
Make the meat into small, flat cakes and cook in a 
smoking hot frying pan which has been thoroughly 
rubbed over with a piece of fat. When one side is 
seared over nicely turn the cakes (a griddle cake turner 
or spatula is helpful) and broil on the other side. Place 
on a hot platter, sprinkle with salt and pepper, dot 
with bits of butter and garnish with a little parsley or 
watercress. 
A rump or sirloin steak may be broiled in a hot frying 
pan in a similar way. Wipe and trim the steak, place 
in a smoking hot frying pan and sear both sides. Re- 
duce the heat and turn the steak occasionally (about 
every 2 minutes) until it is cooked, allowing 8 minutes 
for a rare steak, 10 minutes for medium cooked steak, 
and 12 minutes for well done steak, for a steak 1 inch 
thick. Avoid puncturing the meat with a fork while 
cooking. 
Many people prefer to broil a steak on a broiler. 
This is practical with gas or electricity or over a wood 
or coal fire which is reduced to clear coals Without 
smoke or flame. It is very difficult indeed to cook 
Hamburg steak on a broiler. 
Lamb chops may be broiled in either way. 
Roast Leg of Lamb - — Wash the leg of lamb, place it 
on the rack in a roasting pan and put in a hot oven 
with the roaster uncovered. When the roast is well 
seared (15 to 30 minute), draw from the oven, sprinkle 
with salt, pour a little water into the pan, and put on 
the cover. Finish cooking at a lowered temperature, 
allowing 20 or 25 minutes for each pound. 
A dripping pan may be used in place of a roaster, 
using a pan of similar size for a cover. A rack may 
be improvised from a broiler, a toaster or a cake rack. 
Beef is roasted in the same way, but is usually cooked 
