The Fremont weekly journal. [volume] (Fremont, Sandusky County, Ohio) 1867-1877, 1872-03-15
BUYING FOOD.

BUYING FOOD.
The following valuable sugges-
tions are from the pen of Rev. Hen
ry Ward Beecher: In buying beef,
remember that OK beef is the best.
The animal should be five or six
years old before it is killed, if you
would have the best beef. If well
fed it will be fine grained; the lean
should be a bright red color, and
well mingled with fat. If there is
not good quantity of fat running
through it, the beef will be tough
and not well favored. The fat should
be a rich clear white, just tinged
with yellow, and the suet also. Heifer
or COW beef is paler than OK beef,
frmer grained, the fat clear white,
and the bones smaller, but it is not
as rich or juicy. When the animal
is too old, or badly fed, it is of dark
red, the fat skinny and tough; and
in very old beef, a horny substance
will be found running through the
ribs. When it is pressed, if the
meat rises quickly ffom the finger 1t
is good: but if the finger dent rises
slowly, or not at all, do not buy it;
it is poor meat. The sirloin and the
middle ribs are the best for roasting.
If you buy sirloin, have it cut from
the 'chump end,' which has a good
undercut or fillet- The rump is of
ten preferred by epicures; but being
too large to roast whole, roast is
usually cut from what is called the
'chump end.' Porter-house steak is
the best for broiling, but not the
most economical. One rib is too
small for baking; it dries in cooking,
and is notgood economy unless you |
take out the bone, roll the meat and
stuff it, when it makes a nice dish |
for small family.
Veal should be small and white, |
the kidney well covered with fat. |
If the calf is over ten weeks old, the |
meat will be coarse. The flesh
should be dry and white If coarse
grained, moist and clammy, have
nothing to do with it. The fllet, |
loin, and shoulder are the best for |
roasting. The breast well cut and |
jointed, makes a fine stew or pot-pie,
and is better economy than when
roasted. Veal is excellent to make |
stock for soups; the knuckle or the
poorer parts of the neck are Just us
good for soup as the more expen-
sive parts.
Mutton should be dark colored, |
and have plenty of fat. The color
determines the age, and age is CON
sidered a mark of excellence in NUT
ton. All the joints may be roasted; |
but the saddle, and next to that
the haunch, the leg and loin undi-
vided, are the best. Chops are cut
from the loin; outlets from the leg,
the best end Of the neck or thick
end of the loin.
Lamb should be small, pale red,
and fat. Best roasted. The leg,
when the lamb attains a good size,
is excellent boiled.
Pork should never be bought ex-
,ept from q butcher whose honesty
you are sure Of and who knows
where the pork was fattened. 1t is
not very healthy meat at best, and
lone should be used unless cornfed. |
There is much bad or diseased pork i
'old, and it is very dangerous food.
# the flesh feels fabby or clammy ]
% the touch, it is not good, and
should not on any account be used.
f there are kernels in the fat let it !
lone. The fat should be hard, the !
can white and fine in the grain, and I
ind thin and smooth. B
As soon as your meat of any kind c
5 brought home from the butcher, f
Tipe it with a clean dry cloth. If I
d the summer you find any "fy- it
lows" which is very common, cut i
hem out at.ohce and no harm will t
e done. In the loins a long pipe a
uns along the bone, that should be NJ
lken out Immediately, or in a few fl
ours it will taint and spoil the s.
hole joint. If the meat is not to s,
e used at once, dredge it with pep at
er Powdered charcoal busted over Is Is
eat will help to keep it sweet, or =.
i'll remove any taipt already begun. @s @