Woman's Institute Library of Cookery Volume III Part 16

APPLICATION OF DEEP-FAT FRYING

87. With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases. _Croquettes_ are small b.a.l.l.s or patties usually made of some finely minced food and fried until brown. _Timbale cases_ are sh.e.l.ls in which various creamed foods are served. As these two preparations are representative of the various dishes that can be cooked by frying in deep fat, the directions given for these, if carefully mastered, may be applied to many other foods.

88. FRYING OF CROQUETTES.--After the mixture that is to be fried has been prepared, and while the croquettes are being shaped, have the fat heating in the deep pan, as in Fig. 24. Before the food is immersed, test the temperature of the fat in the manner shown in Fig. 25, to make sure that it is hot enough. To do this, put a 1/2-inch cube of bread in the hot fat and keep it there for 40 seconds. If at the end of this time it is a golden brown, it may be known that the fat is sufficiently hot for any mixture. Be careful to regulate the heat so as to keep the fat as near this temperature as possible, for it should be remembered that each time a cold food is immersed in hot fat, the temperature is lowered. Usually, a few minutes' frying is necessary to a.s.sure this regulation of the temperature.

[Ill.u.s.tration: Fig. 25]

As soon as the correct temperature is reached, put several of the croquettes in the basket and set the basket in the pan of hot fat so that the croquettes are entirely covered. Fry until a good brown color is secured. Then lift the basket out of the fat and allow it to drain until all the fat possible has dripped from it. Finally remove the croquettes from the basket and place them on any kind of paper that will absorb the excessive fat. Serve at once or keep hot until ready to serve.

89. VEAL CROQUETTES.--Veal that remains from a roast after it has been served once can be utilized in no better way than in the making of croquettes; or, if desired, veal may be cooked especially for this purpose. When such croquettes are served with a sauce of any desirable kind, such as white sauce or tomato sauce, or with left-over gravy, no more appetizing dish can be found.

VEAL CROQUETTES (Sufficient to Serve Six)

2 c. cold ground veal 1 c. thick white sauce 2 Tb. chopped onion 1 Tb. chopped parsley Salt and pepper 1 egg Fine crumbs

Mix the ground veal with the white sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without sauce.

90. SWEETBREAD CROQUETTES.--An extremely palatable dish can be made by frying in deep fat sweetbreads cut any desirable shape and size. These are usually served with a vegetable, and often a sauce of some kind is served over both.

To prepare the sweetbreads, parboil them according to the directions given in Art. 17. Cut them into the kind of pieces desired, sprinkle the pieces with salt and pepper, and dip them into beaten egg and then into crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.

91. RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balanced ration than meat alone does. A small amount of any kind of meat combined with rice and the mixture then formed into patties, or croquettes, provides both an appetizing and a nutritious dish.

RICE-AND-MEAT PATTIES (Sufficient to Serve Six)

1 c. finely chopped left-over meat 1 c. cold steamed rice 1/2 c. thick white sauce 1 Tb. chopped onion 1 tsp. celery salt Salt and pepper 1 egg Fine crumbs

Mix the meat and rice, stir into them the white sauce, onion, and celery salt, and salt and pepper to taste. Shape into croquettes, or patties; roll first in the egg and then in the crumbs. Fry in deep fat until golden brown and serve with any desirable sauce.

[Ill.u.s.tration: FIG. 26]

92. TIMBALE CASES.--Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quant.i.ties can be made very attractive by serving them in timbale cases. These are made out of a batter by means of a timbale iron and fried in deep fat until brown. In serving them, place them either on a small plate or on the dinner plate with the rest of the dinner. To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley. Fig. 26 shows creamed sweetbreads served in a timbale case.

[Ill.u.s.tration: FIG. 27]

93. To prepare timbale cases, a _timbale iron_, such as is shown in Fig.

27, is required. Such an iron consists of a fluted piece of metal that is either solid or hollow and that has attached to it a handle long enough to keep the hand sufficiently far away from the hot fat.

The batter required for timbale cases and the directions for combining them are as follows:

TIMBALE-CASE BATTER (Sufficient to Make Twenty)

1 egg 1/2 c. milk 1/2 tsp. salt 1 tsp. sugar 3/4 c. flour

Beat the egg with a fork just enough to break it up thoroughly. Add the milk, salt, and sugar. Stir in the flour with as little beating as possible. After preparing this mixture, allow it to stand for 1/2 hour, so that any air it contains in the form of bubbles may escape and thus prevent the formation of holes and bubbles in the finished timbale cases.

[Ill.u.s.tration: Fig. 28]

When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but a large amount of it will not be needed if a small utensil is used. Place the iron in the hot fat, as shown in Fig. 27, until it is hot, or for about 4 minutes. Then let it drip and place it in the batter, as in Fig. 28, being careful not to permit the batter to come quite to the top of the iron, and remove it at once. Place it immediately into the hot fat, as in Fig. 29, allowing the fat to come higher on the iron than the batter does. This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case. Fry in the deep fat until the case is nicely browned, as shown in Fig. 26. Remove the iron from the fat, and allow it to drip.

Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.

[Ill.u.s.tration: Fig. 29]

If your timbales are soft instead of crisp, you will know that the mixture is too thick and should be diluted. Too hot or too cold an iron will prevent the mixture from sticking to it.

MEAT (PART 2)

EXAMINATION QUESTIONS

(1) (_a_) What is veal? (_b_) From animals of what age is the best veal obtained?

(2) Compare veal and beef as to characteristics.

(3) What cuts of veal are most suitable for: (_a_) roasts? (_b_) cutlets? (_c_) soup and stews? (_d_) chops?

(4) (_a_) What organs of veal are used for foods? (_b_) What are sweetbreads?

(5) (_a_) Why is veal more indigestible than beef? (_b_) What important point must be remembered concerning the cooking of veal?

(6) (_a_) What substance in veal is utilized in the preparation of jellied veal? (_b_) Explain how this dish is prepared.

(7) (_a_) At what age is sheep sold as lamb? (_b_) How do lamb and mutton differ as to food substances?

(8) Compare the flesh of lamb and mutton as to appearance.

(9) As they apply to lamb and mutton, explain the terms: (_a_) rack; (_b_) saddle.

(10) Explain why some cuts of lamb and mutton are tough and others tender.

(11) What is: (_a_) a crown roast of lamb? (_b_) a French chop?

(12) (_a_) Describe pork of the best kind. (_b_) Why is the food value of pork higher than that of other meats?

(13) (_a_) Name the cuts of pork. (_b_) What is meant by leaf lard?

(14) What important points must be taken into consideration in the cooking of pork?

(15) (_a_) Name some of the accompaniments that are usually served with pork. (_b_) What is the purpose of these accompaniments?

(16) (_a_) For what purpose is salt pork generally used? (_b_) What is bacon? (_c_) To what uses is bacon put?

(17) (_a_) Give the general directions for the carving and serving of meat. (_b_) Explain how to carve and serve a steak.

(18) (_a_) What is meant by deep-fat frying? (_b_) Why must a food that is to be fried in deep fat contain or be coated with a protein material?

(19) (_a_) What utensils are necessary for deep-fat frying? (_b_) Explain the procedure in frying croquettes in deep fat.