I have often seen people save themselves much painful
mastication, by hammering at each separate piece of meat, before putting
it in their mouths.
Rank Meat.--I have spoken of this, in another section, p. 200.
Kabobs.--Broil the rib-bones, or skewer your iron ramrod through a dozen
small lumps of meat and roast them. This is the promptest way of cooking
meat; but men on hard work are not satisfied with a diet of nothing else
but tough roasted flesh, they crave for succulent food, such as boiled or
baked meat.
Salt Meat, to prepare hurriedly.--Warm it slightly on both sides--this
makes the salt draw to the outside--then rinse it well in a pannikin of
water. This process extracts a large part of the salt, and leaves the
meat more fit for cooking.
Haggis.--Hearne, the North American traveller, recommends a "haggis made
with blood, a good quantity of fat shred small, some of the tenderest of
the flesh, together with the heart and lungs, cut or town into small
skivers; all of which is put into the stomach, and roasted by being
suspended before the fire with a string. Care must be taken that it does
not get too much heat at first, or it will burst. It is a most delicious
morsel, even without pepper, salt, or any seasoning."
Theory of Tea-making.--I have made a number of experiments on the art of
making good tea. We constantly hear that some people are good and others
bad tea-makers; that it takes a long time to understand the behaviour of
a new tea=pot, and so forth; and lastly, that good tea cannot be made
except with boiling water.
Pages:
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296