large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_6
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Young spring chickens are sometimes very dry, in which case dip them in melted butter, or, better still, oil them all over a little while before cooking. YOUNG SPRING CHICKENS ARE SOMETIMES VERY DRY IN WHICH CASE DIP THEM IN MELTED BUTTER OR BETTER STILL OIL THEM ALL OVER A LITTLE WHILE BEFORE COOKING
the necessities of other cooking, your fire is very large, carefully fix the gridiron on two bricks or in any convenient manner, to prevent the meat scorching, then have the gridiron _very hot_ before putting your meat upon it; turn it, if chop or steak, as soon as the gravy begins to start on the upper side; if allowed to remain without turning long, the gravy forms a pool on the top, which, when turned, falls into the fire and is lost; the action of the heat, if turned quickly, seals the pores and the gravy remains in the meat. If the fire is not very clear, put a cover over the meat on the gridiron, it will prevent its blackening or burning--if the article is thick I always do so--and it is an especially good plan with birds or chickens, which are apt to be raw at the joints unless this is done; indeed, with the latter, I think it a good way to put them in a hot oven ten minutes before they go on to broil, then have a spoonful of _maître d'hôtel_ butter to lay on the breast of each. T IF AS SOMETIMES HAPPEN TO MEET THE NECESSITIES OF OTHER COOKING YOUR FIRE IS VERY LARGE CAREFULLY FIX THE GRIDIRON ON TWO BRICKS OR IN ANY CONVENIENT MANNER TO PREVENT THE MEAT SCORCHING THEN HAVE THE GRIDIRON VERY HOT BEFORE PUTTING YOUR MEAT UPON IT TURN IT IF CHOP OR STEAK AS SOON AS THE GRAVY BEGINS TO START ON THE UPPER SIDE IF ALLOWED TO REMAIN WITHOUT TURNING LONG THE GRAVY FORMS A POOL ON THE TOP WHICH WHEN TURNED FALLS INTO THE FIRE AND IS LOST THE ACTION OF THE HEAT IF TURNED QUICKLY SEALS THE PORES AND THE GRAVY REMAINS IN THE MEAT IF THE FIRE IS NOT VERY CLEAR PUT A COVER OVER THE MEAT ON THE GRIDIRON IT'LL PREVENT IT BLACKENING OR BURNING IF THE ARTICLE IS THICK I ALWAYS DO SO AND IT IS AN ESPECIALLY GOOD PLAN WITH BIRDS OR CHICKENS WHICH ARE APT TO BE RAW AT THE JOINTS UNLESS THIS IS DONE INDEED WITH THE LATTER I THINK IT A GOOD WAY TO PUT THEM IN A HOT OVEN TEN MINUTES BEFORE THEY GO ON TO BROIL THEN HAVE A SPOONFUL OF MAITRE D'HOTEL BUTTER TO LAY ON THE BREAST OF EACH
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