Pan Broiling or Frying
Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.
Boiling and Stewing
Fresh meat for boiling should be put into boiling water and boiled hard for about 5 minutes; reduce heat and boil gently about 20 minutes for each pound, salt and spices may be added for seasoning. A little vinegar put into the water with tough meat makes it tender. The broth of boiled meat should always be saved for soups, stews or gravies. Salt meats should be put in cold water, which as soon as it boils should be replaced by fresh cold water, repeating if necessary until meat has palatable flavor when done. Salted and smoked meats require about 30 minutes slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When cooked keep hot until required, if they are to be served hot; if they are to be served cold, cool in liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water.
Pot Roasting
Tough cuts of meat may be first browned in fat, then half covered with boiling water and cooked slowly either in oven or in iron kettle on top of stove. This method requires long, slow cooking.
Stew with Dumplings
2 pounds lean beef, mutton or veal
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1-1/2 hours; add carrots and onions; boil 15 minutes, then add potatoes, salt, pepper and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Add dumplings and boil 10 minutes without lifting cover. Put meat and vegetables on platter with dumplings around edge. Add flour which has been mixed with a little cold water; boil 3 minutes; pour over stew and sprinkle with parsley.
DUMPLINGS
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.
Liver and Bacon
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.
Roast Lamb
Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.