Directions:
Salt and pepper the ground beef as liberally as you like it, then,
lightly, handling as little as possible, shape it into a patty about
3-1/2 inches in diameter, about the size of a hamburger bun. To fry,
melt the shortening in a skillet. When it is hot, add the patty and fry
a few minutes on each side, 2 for rare, 3 for medium, 4 or more for
well done. To broil, place patty on a rack 2 inches beneath a preheated
broiler, and broil a minute longer for each side than you would for
frying. Serve garnished with any of the above suggestions according to
your taste on buttered hot hamburger rolls, or on toasted English
muffins, kaiser rolls, or just toast, as you wish.
HOT DOGS
Hot dogs or frankfurters are ready-to-eat when bought, but their flavor
and texture are improved with heating. Again, some like their
frankfurters plain, some like them with all the trimmings, which can
include one or more of the following: prepared mustard, chopped onions,
some chili beans, sweet pickle relish, slices of dill pickle, chopped
tomato, or sauerkraut. Have your hot-dog rolls warm or toasted. The
different methods of cooking are:
BOILING
Bring a pan of water to boil, lower the heat so water is simmering, and
add the hot dogs. Cook, keeping at a simmer, for 5 minutes; if the
water boils too hard, the frankfurters will break out of their casings.
FRYING
Heat a teaspoon of fat in skillet. Cut the hot dogs lengthwise down the
middle, but not completely through; or cut diagonal slashes. Place cut
side down in the hot fat and fry for 2 minutes over medium heat on each
side.
GRILLING
Place the hot dogs over glowing coals (or under a preheated broiler, as
close to the heat as possible) and grill, turning until all sides are
well browned. |
