1. Weigh, trim and wipe meat (wash salted meat).
2. Wash all internal parts thoroughly and cook as soon as possible.
3. Remove superfluous fat and tie or skewer into shape if necessary.
4. Bone joints if awkward in shape, as they are more economical to carve. If stuffed, the flavour is improved and the meat goes further.
5. Thaw frozen or chilled meat by leaving in cool place before cooking.
6. If any suspicion of taint, wash the meat in vinegar and water.

Boning

1. Use a small, sharp, pointed knife.
2. Work close to the bone and remove the meat by making short, sharp movements of the knife taking care not to pierce the meat.
3. Cut through the sinews, disjoint the bones, free them completely from the flash and remove them. If the knife has been kept close to
   the bone, the bones will be quite clean and free from flesh.

To bone a leg of Mutton/Lamb

1. Begin to bone from the fillet end.
2. Work the flesh back from the bones.
3. Disjoint the bones and remove them as they are severed from the meat.
4. Fill the cavity with stuffing and skewer or tie with string, shaping it, as far as possible, in its original state.

To bone a shoulder of Mutton/Lamb

1. Place joint on the board with the cut side uppermost.
2. Find the position of the bones, and cut through to the bone.
3. Loosen the flesh by cutting close to the bones until they come out cleanly and neatly.
4. Fill the cavity with stuffing and skewer and tie into they come out cleanly.

To bone a loin or breast of Mutton/Lamb

1. Cut sharply along both sides of each bone, loosen the flesh and remove the bones.
2. Flatten out the meat, shape neatly, cover with forcemeat.
3. Roll up and tie loosely.

METHODS OF COOKING MEAT

Roasting or Baking

1. Wipe the meat, bone, or bone and stuff if desired, and skewer into shape.
2. Place in a baking tin with dripping and put into a hot oven. Expose the meat to a high temperature for 10 mins.
1. To coagulate the surface albumen ;
2. To prevent the escape of juices.
3. After 10 mins reduce the heat

1. To prevent over hardening of the surface ;
2. To coagulate the albumen thoroughly and evenly throughout ;
3. To cook the meat right through.

4. Unless covered, or a double roasting tin is used, baste the meat every 15-20 mins. for the first half of the time ; afterwards about
   every 30 mins.

Basting (if not over frequent) :-

1. Keeps the meat moist.
2. Prevents charring of the outside.
3. Prevents undue shrinkage.
4. Improves the flavour.

Time per 450g (1lb)

Pot Roast

Pot roast is roasting in a stewpan. To heat an oven for the sole purpose of cooking a very small joint is extravagant and unnecessary.
Small joints – rump, steak, loin and best end of neck and small birds – may be roasted in a stewpan with a well-fitting lid.

1. Place enough fat in the saucepan to cover about 1 ½ ins. and make hot.
2. Tie the meat into a neat shape and put into the hot fat.
3. Cook for a few minutes on each side to coagulate the surface albumen.
4. Cover with the lid, place the pan over moderate heat, baste occasionally and turn the meat from time to time.
5. Cook until tender and make the gravy the usual way.

Roast Heart

1. Soak the heart in water and salt from 15 to 20 mins. and clean it well, removing any blood clots.
2. Remove the loose flaps and superfluous fat.
3. Cut through the division in the middle and fill the cavity with veal or onion stuffing (see p. 137).
4. Bake a sheep’s heart about 40 mins.

Calf’s heart about 1 to 1½ hrs.

Bullock’s heart about 1½ to 2 hrs.

Hearts may be stewed or braised.

Roast Chicken

1. Pluck the bird while it is still warm, if possible, removing and remaining hairs or small feathers by singeing.
2. Draw the sinews in the legs by inserting a skewer below the knee joint and pulling out the sinews. Cut off the feet.
3. cut off the head, leaving a long flap of skin in the front to fold over and cut the neck close to the body.
4. loosen the skin at the head-end and carefully draw out the crop and the windpipe and with the fingers loosen the internal organs that
   can be reached.
5. make a slit at the other end of the bird crossways above the tail on the underside. Through this, loosen the internal organs at the
   lower end and draw out the inside taking care not to break the gall bladder attached to the liver.
6. wipe out the bird with a damp cloth.
7. cut the gizzard up the centre and remove the bag of grit, and use the gizzard, liver and neck for stock and gravy.
8. to truss, place the bird on its back and fold the skin over the opening at the neck and tuck it under the bird, fixing it in place by
   putting the lower joints of the wings over it.
9. push back the legs close to the side of the bird.
10. pass a skewer through the thick part of the leg, through the body and the other leg.
11. tie with string. Place the centre of the strong to catch in the wing tips, draw it under the ends of the skewer and across the back.
    Bring it round to the front and tie the legs and tail together.
12. stuff if desired at the neck end, using veal stuffing (see p. 137)
13. place a piece of fat bacon on the breast.
14. put some dripping in the baking tin and put in the bird.
15. cover it with well-greased paper and tuck it in well.
16. put into a hot oven, reduce to moderately hot after 10 mins. and cook for the time required (see p. 30).

Accompaniments to Roast Meat

Roast Beef (Plain)
: Thin gravy, Yorkshire pudding, horseradish sauce, mustard.

Roast Mutton (Plain)
: Thin gravy, red currant or cranberry jelly with leg, loin, neck. Onion sauce with shoulder.

Roast Lamb:
Thin gravy, mint sauce.

Roast Veal:
Grilled ham or bacon. Lemon, veal forcemeat stuffing or forcemeat balls fried or baked in the oven and used as a garnish. Thick gravy.

Roast Pork:
Sage and onion stuffing (see p. 137). Apple sauce (see p. 49). Thick gravy.

Fowl:
Forcemeat stuffing, bread sauce, bacon rolls, thick gravy.

Gravy for Roast Meat

Thin Gravy

1. Pour off the fat from the baking tin, leaving the sediment and meat juice behind.
2. Pour on boiling stock or vegetable water, stirring well.
3. Add ½ tsp Salt and 1/8 tsp pepper to each 300ml
4. Boil 3 or 4 mins. and pour into hot gravy boat.

Thick Gravy

12.5g Fat, 12.5g flour, to 300ml liquid (stock or vegetable water).

1. Pour off most of the fat from the baking tin.
2. For 300ml gravy, leave 1 dessertsp Fat in the tin.
3. Add 1 dessertsp Flour and blend well together with the fat.
4. Place over the heat and cook, stirring all the time, until the flavour becomes a rich brown colour.
5. Remove the tin from the heat, and add the stock or vegetable water very gradually at first, stirring all the time and blending together
   carefully to prevent lumps. When well mixed and a thin consistency, add the remaining liquid.
6. Bring to the boil, stirring all the time, and allow to boil 3 or 4 mins. still stirring, to cook the flour thoroughly.
7. Serve very hot.

GRILLING

Meats suitable for grilling are: Fillet and rump steaks, chops, cutlets, kidneys and sausages.

Preparation

1. Steak should be 1 in. to 1 ½ ins. in thickness. Beat it with a wooden beater or rolling pin as this helps to make it tender. Trim and
   skewer it if necessary.

Chops and Cutlets. Remove superfluous fat and also the bone from a chump chop. Skewer it into a neat shape.

Kidneys. Wash thoroughly. Dry and remove skin and fat. Split in two without cutting right through.

Sausages. Prick with fork.

2. Brush over the prepared food with olive oil or melted fat to prevent charring.

3. Sprinkle with salt and pepper.

Method

1. Prepare the meat.
2. Place the meat on a greased and hot grid iron.
3. Place under a red-hot griller or in front of a hot, clear, and smokeless fire.
4. Cook quickly on one side and turn to the other, using tongs or two spoons.

Do not prick the meat.

5. Cook for the time required, turning frequently during the grilling.

6. Dish quickly and place maitre d’hotel butter on chops or steak immediately before serving.

Accompaniments to Grilled Meat

Maitre d’hotel butter

Potatoes cut into ribbons or chips and fried.

Grilled tomatoes (cut into halves before grilling) or mushrooms.

Boiling

Method

1. Trim meat and tie up loosely with string to keep a good shape.
2. Put the meat into boiling water-bring to water again and allow to boil for about 5 mins. to coagulate the surface albumen.
3. Reduce to simmering point and allow to simmer for remaining time.
4. Cook root vegetables in the water- carrot turnip, onion, but allow only sufficient time for them to be cooked when the meat is ready.
   Skim the meat before adding the vegetables.

Salt Meat

1. If the meat is very salt, soak for about 1 hr. before cooking.
2. Put into cold water and bring slowly to boiling point. This draws out some of the salt and softens the fibres.
3. Boil 5 mins, and then simmer.

Boiled ham or bacon

1. Soak the ham or bacon in cold water for a few hours, changing the water from time to time.
2. Put into cold water, bring to the boil and continue as fresh meat but simmer very gently.
3. If to be served cold, leave in the water until cold.
4. Remove the rind and cover with raspings or glaze.

Boiled tongue

1. Wash thoroughly and soak for about 2 hrs.
2. Put into cold water, bring slowly to the boil, skim and add carrot, turnip, onion and a bunch of herbs.
3. Cook gently – according to weight and time necessary.
4. When cooked, remove the skin and shape neatly, or put into bowl, pour over some stock, cover and press with weights and leave until
   cold.

Time per 450g

Accompaniments to Boiled Meat

Fresh Boiled Meat: Carrot, turnip, onion, parsley or caper sauce either coating the meat or served separately.

Salt Meat: Carrot, turnip and onion cooked with the meat; small suet dumplings, added about half an hour before the meat is cooked; gravy
from the liquor in which the meat was cooked.

BRAISING

Meat suitable for braising is generally lean and deficient in fat. This deficiency is supplied by larding, i.e. inserting small strips or
“lardoons” of fat, or by “barding”, which is covering the breast or surface with fat bacon. Larding bacon is sold expressly for this
purpose, but any firm, fat bacon will do.

The braise consists of –

1. Equal quantities of onion and carrot and half of turnip.
2. Bacon
3. A little butter or dripping.
4. Stock (and in very good braise, wine).
5. Bunch of herbs.

Method

1. Slice the vegetables thickly.
2. Cut the bacon into small pieces.
3. Melt the fat, add the bacon and vegetables and fry slightly.
4. Put the vegetables, bacon, a little salt and bunch of herbs in stewpan (not enamel lined) or casserole. There should be space all round
   between the braise and sides of pan or casserole to prevent the joint from being scorched by immediate contact with the hot sides. If
   stewpan is used it must have a tight fitting lid.
5. Add sufficient stock to just cover the vegetables, and bring slowly to boiling point.
6. Place the joint, rabbit or poultry on the bed of vegetables, cover with greased paper and tightly fitting lid. Cook over the heat for
   2-3 hrs. according to the size of joint, basting as required.
7. Remove from stewpot to moderately hot oven. Baste during the last 15-20 mins. to make crisp.
8. Place the meat on a hot dish : strain the liquid and reduce in small panto the consistency of syrup : skim well, brush over the meat
   with this glaze.
9. Serve very hot using vegetables as garnish.

Suitable meat : small boned, stuffed joints, poultry, game, fillets, cutlets, sweetbreads, rabbit, rump steak (stuffed).

Pork

Possibly the oldest meat form known to man.

Female pigs are ready to produce at 8 months.

Gestation period 16 weeks.

Litter 8-16 piglets or Bonners - 4 months.

Suckled or weaned for 8 weeks - 2 months.

Pregnant twice a year - giving 2 litters of approx 32.

Porker slaughtered between 4 - 4½ months old. - 110-130lbs

Baconer slaughtered between 6 - 6½ months old - 180-225lbs

This heavy weight relates to a Walls Hybrid.

Cross between a Large White/Sow renowned for large litters

Saddle back high lean quality meat

Landrace renowned for its speedy development & growing

Omnivorous - all devouring - only one stomach, will eat anything, only a proportion of their diet is made up of swell. This is boosted with
additional minerals, vitamins, cereals, proteins.

Suckling pig - bonner, weight approx 10-20 lb

Side of smoked bacon - weight 63 lbs (Green Bacon)

Must be cooked due to trickanosos.

· Lean flesh pale pink.

· Fat white, firm, smooth not excessive.

· Bones small, fine, pinkish.

· Skin smooth.

1. Leg le Cussot Roast, boil
2. Loin la longe Roast, grill, fry
3. Spare rib la basse cote Roast, fillings
4. Belly la Portrine Pickling, boil
5. Shoulder l’Epaule Roast, forcement
6. Head le tite Brine

Whole pig may be pickled except head, trotters.

Preserve in brine = brinometer 55 – 60^O

Brine
100 water

125 Slickpeter Cold

1.5kg salt

POULTRY

1. Poussin 4-6 weeks

2. Poulet de Grain Young fattened bird, 3-4 months

3. Poulet Reine Fully grown, tender, prime bird

4. Poularde Large fully grown prime bird.

5. Chapon Carstrated – fattened

6. Poule Old hen

1. Roast, grill
2. Roast, grill, casserole
3. Roast, grill, casserole, sauté, sap.
4. Roast, boil, casserole.
5. Roast.
6. Stocks, soups.

JOINTS

English French

Legs – Drum Stick Cuisse – Pilon de Cuisse

Thigh Grass de Cuisse

Wing Aile

Breast Blanc

Winglet Aileron

Carcass Carcasse

Supreme wing and ½ breast off chicken.

BEEF

Meat

18-21 months

Storage

It must hang to become tender – the lower the temperature the longer it can be hung.

1^oC for 14 days.

Hanging

1. Tenderise
2. Flavour

· Flesh red and marbled.

· Fat firm, brittle in texture, white in colour.

Forequater

1. Fore rib Roast, Braise

2. Mid Rib Roast, braise

3. Chuck Rib Stew, braise

4. Stickling Piece Stew, braise

5. Brisket Boiling

6. Plate Stew

7. Shank Stew, broth, consome

Hind Quater

1. Shine Stock, consome

2. Topside Braise, stew 2^nd roast.

3. Thick flank Braise, stew

4. Silverside Boiling, pickling

5. Rump Roast, grill, braise, shallow fry.

6. Sirloin Roast, grill, braise, shallow fry.

7. Wing Rib Roast, grill, fry.

8. Thin flank Stew

9. Fillet Roast, grill, shallow frying.

BEEF/BOUF

Weight
90 kg per side

Fore Quarter
3 joints Stewing, braising

Hind Quarter
9 joints Roasting, frying better quality

Quality
Lean bright red meat

Fat firm and brittle, creamy white in colour and odourless.

Depending on food – yellow if feed on grass – carritine.

Storage
1oC on Hooks

Steak etc. on trays, changed daily because of blood.

Hanging
Tenderising

Improves flavour

How
Rigar Mortis – 14 days – bacteria breaks it down, adds flavour and tenderises it.

Best to buy
18 – 21 months old.

Steak (Biftecks)

1. Chateaubriand (tete)
2. Fillet Coeur
3. Tomedos
4. Migonon

Porterhouse t bone or (Entrecote or Sirloin)

Fillet grilled shallow fried

Steak Taretare Raw chopped

Plank good quality cooked on board

Carpet bag fillet or sirloin Stuffed with oysters

Bermuda Fillet or sirloin Stuffed with banana

Club steak Steak fromfomib

Point Cut from rump.

CUTS FROM SADDLE AND BEST END

Loin Roast

Bestend or rack Roast

Breast Shallow fry, Boil

Noisette Grill, Shallow fry

Madallion Grill, Shallow fry

Chop Grill, Shallow fry

Cutlet Grill, Shallow fry

Chump Chop Grill, Shallow fry

French double cutlet Grill,Shallow fry

Fillet Poach, Grill

Crown Roast Roast

LAMB/MUTTON

Lamb = 1 year and under

Quality Points

Flesh
Bright Red

Bone
Pink Porious

Fat
Thin, evenly distributed

Smell

Cooking
20 min per ½ kg + 20 min over 150 – 200^oC

Dry Heat
Roast, grill, shallow fry, spit roast

Moist Heat
Boil, stew, braise à Breaks collective tissue.

Baste

Improves flavour, Stops drying, Stops shrinking, Produces nice looking meat

Glaze

Mint Jelly

Marmalade

Red Jelly

Method

Score meat) ½ hour before cooked glaze

Makes it more attractive

Sweetens the meat.

Accompliments

Lamb
Jus Roti Water vress, red current jelly, mint

Mutton
Jus Roti Soubise Sauce

Herbs
Thyme and Rosemary

It is traditional to serve pommes Boulangene.

Start cooking at a high heat to seal the meat.

Fat from sheep are used for 2^nd class dripping.

1. Leg le gigot Roast (boil mutton)

2. Loin la longe Roast, grill, fry

3. Best end Lar Carre Roast, grill, fry

4. Middle neck le Cou Stew

5. Scrag end le Cou Broth

6. Shoulder l’Epeyue Roast, stew

7. Breast la portrine Stew Roasting.

VEAL

1. Head le tete

2. Scrag le cou

3. Neck end les basses cotes

4. Best End le carre

5. Chump rump le quasi

6. Loin la longe

7. Leg le cuissol

8. Breast la poitnne

9. Shoulder l’e’paule

10. Knuckle le jarret

1. Thick flank Thick Flank legite a la noix

2. Topside cusion la noix

3. Silver side undercushion lessoux noix

4. Osso Bucco Bone Plentiful

5. Shin bones Knuckel le jarret

Cuissot – Leg

Weights of main joints prepared

Cushion

Veal Veau

Age
3-4 months Approx 50kg

Feed
On milk and hen eggs

Flesh
Should eb white with greenish tinge

If reddish it means its been fed on solids or graze.

Smell
Of milk

If killed too young its very gelatineous.

Originally from Holland.

Ossobucco Classical Dish – (Italy) = Knuckle cut

Veal Information

Small Cuts of Veal

Escalope
– Cut form cushion, loin or fillet weight 75 – 125g.

Mock escalope
– Good trimmings, minced with egg whites shaped and paneed.

Fritto Piccata or Escalopine
– Miniature escalope weight 25 – 50g.

Grenadin
- Thick triangular wedge cut across the grain from under cushion, larded and braised 175g.

Fricandeau
– Large thick wedge cut from the cushion 1 ½ - 2 inches thick (with grain) braised a la Cuilliere. 1.2kg

Cotes and Cotelettes
– Chops and cutlets on the bone – grilled or sautéed. 225 – 350g.

Paupiettes
– Thin slices (esculope) 50g filled with 75g forcemeat braised.

Tendons
– Breast with ends of ribs, braised. 150 – 175g.

A la Cuilliere
– To cut with a spoon (Well Done)

Noisettes
– Medallions cut from loin or breast end usually sautéed. 125g.

Osso bucco
– Cut across the leg, knuckle usually braised. Weight 350g – 450g.

Rouelle
– Round a straight across the top of the leg with bone about 1 inch thick braised 1.5kg (2 – 3 lb)

Pojarski
– Origionally Cote de Veau hachee, meat removal from veal cutlet chopped. Butter seasonings reshaped on the bone.

Cooking procedures

The meat being so lean and lacked in flavour is usually landed or barded and flavoured with herbs and accompianied with strong sauces.

FRYING

Method – Shallow Fat Frying

1. Wipe the meat, remove superfluous fat and beat slightly.
2. Heat the fat until still with a faint blue fume rising.
3. Coat the food if necessary, and cook first on one side and then on the other until golden brown.
4. Reduce the heat and cook until the food is cooked through.
5. Drain on crumpled paper or wire tray.

Method – Deep Fat Frying

1. Heat the fat until still and a faint blue fume rises.
2. Coat the food and place in a frying basket, previously, except when coated in batter.
3. Lower basket into fat and cook food until golden brown.
4. Drain carefully.

Note: Food coated in batter should be removed with a skimmer or slice.

STEAMING

Meat and poultry are more tender if steamed rather than boiled, but it takes a longer time. Steaming is suitable for chops, cutlets and
boiling fowl.

Chops and Cutlets

1. Wipe and trim the cop or cutlet.
2. Place on a greased plate, sprinkle with salt and cover with greased paper.
3. Cover with another plate or basin and place over a pan of boiling water.
4. Steam for about 40 mins. and serve with the meat juice poured round.

Steamed Fowl

1. Clean the fowl and truss as for roasting, except as follows :-
1. Cut off the legs.
2. Put the fingers into the bird and loosed the skin round the legs until the legs can be pushed back under the skin of the bird.
3. Tie firmly.
2. Steam 2 to 3 hrs., according to the age of the bird.
3. When cooked, remove string, place fowl on a hot dish and coat with egg, parsley or white sauce and serve with bacon rolls.

STEWING

Preparation Of meat

1. Remove any superfluous fat.
2. a. Cut coarse, tough meat into small pieces to expose as much surface as possible to the softening effect of the simmering liquid.

b. If not so coarse, leave whole if desired.

3. Prepare the vegetables and cut into even sized smallish pieces ; chop or slice onions.

4. Tie peppercorns, herbs etc., in muslin.

Method 1

1. Arrange vegetables and meat in layers in a pan or casserole and sprinkle salt and pepper between the layers, leaving small whole
   potatoes for the top.
2. Add the herbs and cold water or stock.
3. Cover the pan or casserole with a tightly fitting lid.
4. Bring very slowly just to boiling point and then simmer very gently for 2 to 3 hours, according to the texture of the meat.

Method 2 :
Thickened White Stews or Fricassee of veal, chicken, rabbit.

Sauce : 25g fat, 25g flour 300ml stock or milk.

1. Cut the meat into neat pieces and barely cover with cold water or stock.
2. Bring just to the boiling point and skim.
3. Add the herbs and flavourings and simmer 1 ½ to 2 hrs.
4. When the meat is tender, strain off the stock and use for the sauce.
5. Add the seasoning and flavouring, replace the meat and make thoroughly hot.
6. Arrange the fricassee or stew on a dish and garnish.

Method 3 Thickened Brown Stews.

450g meat to 25g flour, 25g fat to 600ml liquid.

Vegetable to flavour – carrot, turnip, onion.

1 tsp salt, ⅛ tsp pepper.

1. Wipe the meat, trim off the superfluous fat and cut into neat pieces.
2. Heat the fat in a saucepan. When smoking hot, fry the meat lightly on both sides, browning it slightly and then remove from pan.
3. Fry the vegetables lightly and remove.
4. Fry the onion and colour slightly.
5. Add the flour, mix well and fry slowly until the roux is a good, brown colour.
6. Add the water or stock and bring to boiling point, stirring all the time.
7. Cover with a tightly fitting lid and simmer gently 2 to 2 ½ hours until the meat is tender.
8. Arrange the meat in the centre of the dish and pour the brown sauce over.
9. Decorate with freshly cooked vegetables, cut into dice and cooked separately.

STEWING : APPLICATION OF BASIC METHODS

Method 1

Method 2

Method 3

METHODS OF CUTTING AND COOKING MEAT