CHAPTER IV
MEATS
Meat is expensive; therefore every housekeeper should inform herself in regard to the different cuts in different creatures, and the prices of these cuts.
Various methods are employed in cooking meats; but this fact should be remembered, that all meat should be subjected to a high temperature for a short time, in order to sear the surface and shut in the juices, whatever method of cooking is used.
Tough meats should have long, slow cooking.
Dry meats, like the fillet, should be larded to give flavor.
As a rule, dark meats are more palatable and digestible if cooked rare, and white meats are considered better if thoroughly cooked.
Remove all meats from paper as soon as sent from the market. Set on plate and keep in ice chest or cool place until ready to use.
Never put meat in cold water, but always wipe with a damp cloth to remove any foreign matter, before cooking.
A description of the various meats will be found in the chapter on Marketing.