Meat Panado
From The American pictorial home book (1883).
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A historical recipe
The American pictorial home book, by Harriet Almaria Baker Suddoth (1883).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
- Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Sometimes, when the stomach is too weak to digest animal nutriment in a solid form, it can be given in the •form of broth or jelly, when the person has no appetite for meat.
- When this is the case, take the meat of a bird, rabbit, squirrel or chicken, (the white part) partially, but not thoroughly boiled, perfectly remove the skin, slice it as fine as possible and beat it in a mortar to a paste with a little of the liquor in which it was boiled ;
- put a pinch of salt and nutmeg and a little scrap of lemon peel ;
- simmer it gently for a few minutes, with as much of the liquor as will bring it to the thickness of gruel.
- Beef, mutton, veal or venison roasts may be prepared in the same way, with a little of the gravy from the dish, if there be no butter in it.
- The white meats are the the most easily shredded.
- Or, it is a very good way, when a person cannot eat solid food, and yet needs nourishment, to lay two or three small pieces of toasted bread in the dish with the roast joint of meat, and as the gravy flows out let it drip on the bread till it is thoroughly moistened.
- DIET FOR CONVALESCENTS.
- — An emulsion of raw meat 8 oz.,with 21-2 oz.
- each of sweet and bitter almonds and white sugar, beaten together in a mortar until thoroughly incorporated.
- The almonds should be blanched.
- This compound may be beaten up with milk and water to any consistency.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board
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Vegetable peeler