Page:Popular Science Monthly Volume 15.djvu/410

396 discovered, that the butcher's display of joints offers so small a range for choice, it is not from that source that wholesome and pleasing additions to the table will be obtained.

But our most respectable paterfamilias, addicted to "plain living," might be surprised to learn that the vaunted "roasting" has no longer in his household the same significance it had five-and-twenty years ago; and that probably, during the latter half of that term, he has eaten no roast meat, whatever he may aver to the contrary. Baking, at best in a half-ventilated oven, has long usurped the function of the spit in most houses, thanks to the ingenuity of economical range-makers. And the joint, which formerly turned in a current of fresh air before a well-made fire, is now half stifled in a close atmosphere of its own vapors, very much to the destruction of the characteristic flavor of a roast. This is a smaller defect, however, as regards our present object than that which is involved by the neglect in this country of braising as a mode of cooking animal food. By this process more than mere "stewing" is of course intended. In braising, the meat is just covered with a strong liquor of vegetable and animal juices (braise or mirepoix) in a closely covered vessel, from which as little evaporation as possible is permitted, and is exposed for a considerable time to a surrounding heat just short of boiling. By this treatment tough, fibrous flesh, whether of poultry or of cattle, or meat unduly fresh, such as can alone be procured during the summer season in towns, is made tender, and is furthermore impregnated with the odors and flavor of fresh vegetables and sweet herbs. Thus, also, meats which are dry, or of little flavor, as veal, become saturated with juices and combined with sapid substances, which render the food succulent and delicious to the palate. Small portions sufficing for a single meal, however small the family, can be so dealt with; and a réchauffée, or cold meat for to-morrow, is not a thing of necessity, but only of choice when preferred. Neither time nor space permits me to dwell further on this topic, the object of this paper being rather to furnish suggestions than explicit instruction in detail.

The art of frying is little understood, and the omelet is almost entirely neglected by our countrymen. The products of our frying pan are often greasy, and therefore for many persons indigestible, the shallow form of the pan being unsuited for the process of boiling in oil, that is, at a heat of nearly 500° Fahr., that of boiling water being 212°. This high temperature produces results which are equivalent indeed to quick roasting, when the article to be cooked is immersed in the boiling fat. Frying, as generally conducted, is rather a combination of broiling, toasting, or scorching; and the use of the deep pan of boiling oil or dripping, which is essential to the right performance of the process, and especially preventing greasiness, is a rare exception and not the rule in ordinary kitchens. Moreover, few English cooks can make a tolerable omelet; and thus one of the most delicious and