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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done.  Meat an inch and one-half thick will broil in 8 to 15 minutes.  Season after it is cooked.

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 should be put into boiling water and boiled over hot fire for about 5 minutes; reduce heat and boil very gently about 20 minutes for each pound.  Salt and spices may be added for seasoning; vegetables may be boiled in water with the meat.  The broth of boiled meat should always be saved to use in soups, stews and gravies.  Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor.  Salted and smoked meats require about 30 minutes very slow boiling, to each pound.  Vegetables and herbs may be boiled with them to flavor.  When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if to be served hot; if to be served cold, they should be allowed to cool in the liquor in which they were boiled.  Very salty meats, or those much dried in smoking should be soaked overnight in cold water before boiling.

POT ROASTING

A tough cut of meat may be first browned in fat, then cooked in small amount of water either in oven or in iron kettle on top of stove.  This method requires long, slow cooking.

STEW WITH DUMPLINGS

2 lbs. lean beef 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, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes.  Lift meat and vegetables out with skimmer and strain 4 cups of the stock for soup.  There should be 2 cups left in the kettle; add flour which has been mixed with a little cold water; boil 3 minutes; pour over meat and vegetables and sprinkle with chopped parsley.

DUMPLINGS

1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1 teaspoon shortening cold water

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