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Meat

Meatanimal flesh (mainly muscle tissue) used as food, sometimes withexception fish, other seafoodpoultry. Originally,word meat meant simply "food".

Formost part, meathuman consumption comes from mammals, most commonly from ungulates (hooved animals: cattle, goats, sheep, pigs) domesticated forspecific purposeproviding human food. The useother meats, such as venison,meatsmall game animals andfew other mammals,evenmeatcertain reptilesamphibians,not uncommon. The usemeat from other mammalsmuch less common, although nearly every animal that lives has probably been usedhuman food at one time. What meatsused andway theycooked depends onavailabilitycuisine.

In recent years, formsimitation meat have been createdsatisfy some vegetarians' taste forflavourtexturemeat,therespeculation aboutpossibilitygrowing in vitro meat from animal tissue.

Tablecontents
1 Listmeats
2 How meat was prepared in19th century
3 Meat market

Listmeats

(not including seafoodpoultry) The listmeats includesmeatanimals thateatensome cultures but never eatenother cultures. The list includes domesticated animals, wild animals,even endangered species. Some ofanimals, even those not endangered, protected by law. Some cuisines (vegetarian) don't include any ofanimals onlist. The listnot complete,does not include humans, whicheaten only by cannibals.

How meat was prepared in19th century

From1881 Household Cyclopedia -- Outdated, but some info may actually be useful. Any chefs out there?

To Boil Meats

The most simpleculinary processesnot often performedperfection, thoughdoes not require so much nicetyattendance as roasting;skimpot well, andkeepmoderately boiling, andknow how longjoint requires, comprehendsmost useful pointthis branchcookery. The cook must take especial care thatwater really boils allwhile shecooking, or she will be deceived intime. An adept cook will managemuch less fireboiling than she usesroasting,it will last alltime without much mending. Whenwatercoming toboil there will always rise fromcleanest meatscum totop, this must be carefully taken off as soon asappears,on this dependsgood appearance ofboiled dinner. When you have skimmedwell put inlittle cold water, which will throw uprestit. If left alonesoon boils downsticks tomeat which, insteadlooking whitehealthful, will havecoarseuninviting appearance.

Many cooks putmilkmake whatboil look white but this does more harm than good; others wrapmeat incloth, but if itwell skimmedwill havemuch more delicate appearance than when itmuffled up.

Putmeat into cold water inproportionaboutquartevery poundmeat;should remain covered duringwhole processboiling but only just so. Water beyond whatabsolutely necessary rendersmeat less savoryweakensbroth.

The water should be gradually heated according tothickness, etc., ofarticle boiled;instancelegmuttonten pounds' weight should be placed overmoderate fire, which will gradually heatwater without causing itboil,about forty minutes. Ifwater boils much sooner,meat will be hardened,shrink up as ifwere scorched. Reckontime from its first coming toboil,slowerboilstenderer,plumper,whiterwill be. For those who choose their food thoroughly cooked, twenty minutes topound will not be found too muchgentle simmering byside offire. Fresh killed meat will take much longer time boiling than that which has been kept till whatbutchers call ripe; ifbe fresh killedwill be toughhard if stewed ever so long,ever so gently. The size ofboiling pots should be adaptedwhat theyto contain;small families we recommend block-tin saucepans, etc., as lightestsafest, taking care thatcovers fit close, otherwiseintroductionsmoke may bemeansgivingmeatbad taste. Beefmuttonlittle underdonenotgreat fault, but lamb, pork,vealuneatabletruly unwholesome, if not thoroughly boiled. Take care ofliquorwhich poultry or meat has been boiled, as an additionpeas, herbs, etc., will convertintonourishing soup.

To Bake Meats

Thisone ofcheapestmost convenient waysdressingdinnersmall families,althoughgeneral superiorityroasting must be allowed, still certain jointsdishes, such as legsloinspork, legsshouldersmutton,filletsveal, will bakegreat advantage ifmeat be good. Besides those joints above-mentioned, we shall enumeratefew baked dishes which may be particularly recommended.

A pig when sent tobaker preparedbaking, should have its earstail coveredbuttered paper, andbitbutter tied up inpiecelinenbasteback with, otherwisewill be aptblister. If well baked itconsidered equal toroast one.

A goose preparedsame asroasting, orduck placed uponstandturned, as soon as one sidedone uponother,equally good.

A buttockbeef, prepared as follows,particularly fine: Afterhas been putsalt aboutweek, letbe well washedput intobrown earthen pan withpintwater coverpan tight overtwo or three thicknessescap paper,givefour or five hours inmoderately heated oven.

A ham, if not too old, putsoakan hour, taken outbaked inmoderately heated oven cuts fullergraver,offitter flavor, thanboiled one.

Codfish, haddock,mackerel should havedustfloursome bitsbutter spread over them. Eels, when largestuffed, herringsspratsput inbrown pan,vinegar andlittle spice,tied overpaper.

A hare, preparedsame asroasting, withfew bitsbutter andlittle milk, put intodishbasted several times, will be found nearly equalroasting. Insame manner legsshinsbeef will be equally goodproper vegetable seasoning.

To Roast Meats, etc.

The firstrequisiteroasting ishavestrong, steady fire, orclear brisk one, according tosizeweight ofjoint thatput down tospit. A cook, who does not attendthis, will prove herself totally incompetentroast victuals properly. All roasting should be done open toair,ventilatemeat from its gross fumes; otherwisebecomes baked insteadroasted. The joint should be put down at suchdistance fromfire asimbibeheat rather quickly; otherwise its plumpnessgood quality will be gradually dried up,it will turn shrivelly,look meagre. Whenmeatfirst put down, itnecessarysee thatlies level inpan, otherwiseprocesscooking will be very troublesome. When itwarm, beginbastewell, which preventsnutritive juices escaping; and, if required, additional dripping must be usedthat purpose.

Assprinklingsalt while roasting, most able cooks dispenseit, aspenetrating particles ofsalt havetendencydraw outanimal juices. Howeverlittle salt thrown on, when first laid down,sometimes necessarystrong meats. Whensmoke draws towardsfire, anddropping ofclear gravy begins,issure sign thatjointnearly done. Then take offpaper, baste well, arid dredgewith flour, which brings on that beautiful brownness which makes roasted meats look so inviting.

With regard totime necessaryroasting various meats,will vary according todifferent sorts,timehas been kept, andtemperature ofweather. In summer twenty minutes may be reckoned equalhalf an hourwinter. A good screen,keep offchilling currentsair,essentially useful. The old housewife's rule isallow rather more thanquarteran houreach pound,in most instancesproves practically correct.

In roasting mutton or lamb,loin,chine, andsaddle, must haveskin raised,skewered on, and, when nearly done, take off this skin,basteflourfrothup.

Veal requires roasting brown, and, iffillet or loin, be surepaperfat, that as littleit may be lost as possible. When nearly done bastewith butterdredgeflour.

Pork should be well done. When roastingloin, cutskin across withsharp knife, otherwisecracklingvery awkwardmanage. Stuffknuckle partsageonion,skewerup. Putlittle drawn gravy indish,serveupapple-sauce intureen. A sparerib should be basted withlittle butter, little dustflour,some sageonions shred small. Apple-sauce isonly one which suits this dish.

Wild fowls requireclear brisk fire,should be roasted till theyoflight brown, but not too much; yetiscommon faultroast them tillgravy runs out, thereby losing their fine savor.

Tame fowls require more roasting, asheatlongerpenetrating. They should be often basted,orderkeep upstrong froth, andimprove their plumpness. The seasoning ofdressing or stuffing offowlimportantits flavor. The dressing should consistbread crumbs, seasonedblack pepper, salt,no herb but thyme.

Pigsgeese should be thoroughly roasted beforegood fire,turned quickly.

Haresrabbits require timecare, especiallyhaveends sufficiently done, andremedy that raw discoloring atneck, etc., which proves often so objectionable at table.

To regulate TimeCookery.

Mutton.--A leg8 pounds will require two hours andhalf. A chine or saddle10 or 11 pounds, two hours andhalf. A shoulder7 pounds, one hour andhalf. A loin7 pounds, one hourthree quarters. A neckbreast, aboutsame time asloin

Beef.--The sirloin15 pounds, from three hoursthree quartersfour hours. Ribsbeef, from 1520 pounds, will take three hoursthree hours andhalf.

Veal.--A fillet, from 1216 pounds, will take from fourfive hours, atgood fire. A loin uponaverage, will take three hours. A shoulder, from three hoursthree hours andhalf. A neck, two hours. A breast, from an hour andhalftwo hours.

Lamb.--Hind quarter8 pounds will take from an hourthree-quarterstwo hours. Fore quarter10 pounds, about two hours. Leg6 pounds, from an hour andquarteran hour andhalf. Shoulder or breast, withquick fire, an hour.

Pork.--A leg8 pounds will require about three hours. Griskin, an hour andhalf. A spare-rib8 or 9 pounds will take from two hours andhalfthree hoursroastthoroughly. A bald spare-rib8 pounds, an hour andquarter. A loin5 pounds, if very fat, from two hourstwo hours andhalf. A sucking pig,three weeks old, about an hour andhalf.

Poultry.--A very large turkey will require about three hours; one10 pounds two hours;small one an hour andhalf.

A full-grown fowl, an hour andhalf;moderato sized one an hour andquarter.

A pullet, from half an hourforty minutes.

A goose, full grown, two hours.

A green goose, forty minutes.

A duck, full size, from an hour andquarterone hourthree-quarters.

Venison.--A buck haunch which weighs from 2025 pounds will take about four hours andhalf roasting; one from 1218 pounds will take three hours andquarter.

To Broil

This culinary branchvery confined, but excellent as respects chops or steaks,cook whichperfectionfire should be clearbrisk, andgrid-iron set onslanting,preventfat droppingit. In addition, quickfrequent turning will ensure good flavor intaste ofarticle cooked.

To Fry Meats, etc.

Be carefulkeepingfrying-pan clean. See that itproperly tinned. When frying any sortfish, first dry them incloth,then flour them. Put intopan plentydripping, or hog's lard,letbe boiling hot before putting infish. Butternot so good forpurpose, as itaptburnblacken,make them soft. When theyfried, put them indish or hair-sieve,drain, before theysenttable. Olive oil isbest articlefrying, but itvery expensive,bad oil spoils everythatdressedit. Steakschops should be putwhenliquorhot,done quickly, oflight brown,turned often. Sausages should be done gradually, which will prevent their bursting.

Corned Beef

Fifty poundsbeef, three poundscoarse salt, one ouncesaltpetre, three-quarters ofpoundsugar, two gallonswater. Mixabove ingredients togetherpour overmeat. Covertub closely.

To Pot Beef

Cutsmall, addit some melted butter, two anchovies bonedwashed, andlittle ofbest pepper, beat fine. Put them intomarble mortar,beat them well together tillmeatyellow; putinto potscoverclarified butter.

To Pot LegBeef

Boillegbeef tillmeat will come offbone easily, then mixwithcow heel, previously cut into thin pieces,seasonwholesaltspice; addlittle ofliquorwhichlegbeef was boiled, putintocheese-vat, or cullender, or some other vessel that will letliquor run off, placevery heavy weight over it,it will be readyuse inday or two. It may be keptsouse madebran boiledwater, withaddition oflittle vinegar.

Dried Beef

Haverounds divided, leavingpiece ofsinewhang up by; laypieces intubcold wateran hour, then rub each piecebeef that will weigh fifteen or twenty pounds, withhandfulbrown sugar andtablespoonfulsaltpetre, pulverized, andpintfine salt; sprinkle fine salt inbottom ofclean tight barrel,laypieces in, strewinglittle coarse salt between each piece; letlie two days then makebrine inclean tub,cold waterground alum salt--stirwell;must be strong enoughbear an egg half up; puthalfpoundbest brown sugar andtable spoonfulsaltpetreeach gallon ofsaltwater, pouroverbeef, putclean large stone ontop ofmeatkeepunderpickle (whichvery important!), putcover onbarrel, examineoccasionallysee thatpickle does not leak,ifshould need more, add ofsame strength. Letstand six weeks then hangup insmoke-house,afterhas drained, smokemoderatelyten days;should then hang indry place. Before cooking letsoaktwenty-four hours;piece that weighs fifteen or twenty pounds should boil two hours--one halfsize, one hour, andsmall piece should soak six or twelve hours, accordingsize.

Potted Lobster or Crab

This must be madefine hen lobsters when fullspawn; boil them thoroughly. When cold pick out allsolid meat,poundinmortar; itusualadd, by degrees, (a very little) finely powdered mace, black or Cayenne pepper, salt, and, while pounding,little butter. Whenwholewell mixed,beat toconsistencepaste, pressdown hard inpreserving pot, pour clarified better over it,coverwith wetted bladder.

To Pot Shad

Cleanshad, take offtail, head,allfins, then cutin pieces, washwipedry. Season each piece wellsaltCayenne pepper. Lay themlayers instone-jar, place between each two layers some allspice, cloves,stick-cinnamon. Cover themgood cider vinegar, tie thick paper overjar, place them inmoderate oven,let them remain three or four hours.

To make Bologna Sausages

Takepoundbeef suet,poundpork,poundbacon fatlean, andpoundbeefveal. Cut them very small. Takehandfulsage leaves chopped fine, withfew sweet herbs. Season pretty highpeppersalt, takelarge well-cleaned gutfill it. Set onsaucepanwater,whenboils, putin, first pricking itprevent its bursting. Boilone hour.

To make Oxford Sausages

Take 1 poundyoung pork, fatlean, without skin or gristle; 1 poundbeef suet, chopped fine together; put1/2 poundgrated bread, halfpeel oflemon, shred,nutmeg grated, 6 sage leaves, chopped fine;teaspoonfulpepper;2salt; some thyme, savory,marjoram, shred fine. Mix well togetherputclose down inpan till used. Roll them outsizecommon sausages,fry them,fresh butter, offine brown, or broil them overclear fire,send themtable hot.

To make Epping Sausages

Take 6 poundsyoung pork, quite free from skin, gristle, or fat; cutsmall,beatfine inmortar. Chop 6 poundsbeef suet very fine, shredhandfulsage leaves fine, spreadmeat onclean dresser,shakesage over it. Shredrind oflemon very fine,throwwith sweet herbs onmeat. Grate 2 nutmegs,which putteaspoonfulpepper, andtable spoonfulsalt. Throwsuet over it,mix all well together. Putdown close inpotwhen used, rollupas much egg as will makesmooth.

Meat market

Infigurative sense, "meat market" isderogatory term forplace where peoplejudgedtheir body, as innightclubbeauty contest.


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