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Helen Stuart Campbell
This eBook from the Gutenberg Project consists of approximately 239 pages of information about The Easiest Way in Housekeeping and Cooking.

Where a steak has been cut three-quarters of an inch thick, ten minutes will be sufficient to cook it rare, and fifteen will make it well done.  Turn almost constantly, and, when done, serve at once on a hot dish.  Never salt broiled meats beforehand, as it extracts the juices.  Cut up a tablespoonful of butter, and let it melt on the hot dish, turning the steak in it once or twice.  Salt and pepper lightly, and, if necessary to have it stand at all, cover with an earthen dish, or stand in the open oven. Chops and cutlets are broiled in the same way.  Veal is so dry a meat that it is better fried.

Where broiling for any reason cannot be conveniently done, the next best method is to heat a frying-pan very hot; grease it with a bit of fat cut from the steak, just enough to prevent it from sticking.  Turn almost as constantly as in broiling, and season in the same way when done.  Venison steaks are treated in the same manner.

VEAL CUTLETS.

Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked.  Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible; dip them in well-beaten egg and then in cracker-crumbs, and fry to a golden brown.  Where the veal is tough, it is better to parboil it for ten or fifteen minutes before frying.

PORK STEAK.

Pork steaks or chops should be cut quite thin, and sprinkled with pepper and salt and a little powdered sage.  Have the pan hot; put in a tablespoonful of dripping, and fry the pork slowly for twenty minutes, turning often.  A gravy can be made for these, and for veal cutlets also, by mixing a tablespoonful of flour with the fat left in the pan, and stirring it till a bright brown, then adding a large cup of boiling water, and salt to taste; a saltspoonful being sufficient, with half the amount of pepper.

Pigs’ liver, which many consider very nice, is treated in precisely the same way, using a teaspoonful of powdered sage to two pounds of liver.

FRIED HAM OR BACON.

Cut the ham in very thin slices.  Take off the rind, and, if the ham is old or hard, parboil it for five minutes.  Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings.  Turn the slices often, and cook from five to eight minutes.  They can be served dry, or, if gravy is liked, add a tablespoonful of flour to the fat, stir till smooth, and pour in slowly a large cup of milk or water.  Salt pork can be fried in the same way.  If eggs are to be fried with the ham, take up the slices, break in the eggs, and dip the boiling fat over them as they fry.  If there is not fat enough, add half a cup of lard.  To make each egg round, put muffin-rings into the frying-pan, and break an egg into each, pouring the boiling fat over them from a spoon till done, which will be in from three to five minutes.  Serve one on each slice of ham, and make no gravy.  The fat can be strained, and used in frying potatoes.

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