New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1879-12-28
THE COOKING OF MEATS.
From The Weekly Trfbans.
VEAL. MILTON AND LAND.

Though yoal and lamb contain less nutrition in
proportion TO their weight than beef and mutton
they often preferred to these latter meats on ao
count of the dclicacy Of their texture and favor
Choice veal is dclicately white, the kidney is we'll
surrounded win iIm white fat and the vein in the
shoulder Is bright red blue. Green or yellow
spots indicate that it is stale. Ii It Is in the least
tainted 1t cannot be recovered bTown meats arc
by the of charcoal or pyroligneoIs acid. Epi-
cnrans say calf shoud be two months old before
1t is killed to be fit for eating.
To roast file; Of real. Take out the bone. I'll
the space with fine foTcemeat, and LIT the fat be
skcwcred quite round stuff 1t also well under the
skin with broad, sage chopped onions and parsley.
as nHch depends Oh the quantity and flavor Of tho
stufliDg Cover the fat with buitcred paper and
roast at distance from the fire, if il il baked in
an oven bake slowly. basting often until 1t Is
thoroughly done. Serve with melted butter
F,GncGtel7s Fricandeau lcondensodl. Take that
part of he leg called the cushion lying Immediately
under the uddcr or fatty covering. lard il closely
with strips of fat bacon. Stow the bottom of 4
pan that has tight cover with sliced carrot, onion
aud celery, faggot of parsley and green onions |;
cover these with thin layers of fat bacon on these
place the fricandean. mOisten with stock to reach
up to the Harding, place buttered paper over the top
and cover with the lid. Simmer slowly for about
0Oufs, uuIlnR WHICH biuic III DC
bastcd with its own liquor; when nearly done re-
the paper and the nd in order that the Harding
may dry. Serve on a dish with re0n pens and
ponr little gravy in the dish with the peas and
fricandeau.
Veal outlets. Have them about three-quariers Of
an inch IN Thickness fry light brown garnish with
parsley and rolls OF thin sliced. nicely fried bacon.
Or dip them IN the yolk OF egg dredge them with
bread crumbs, fry in butter drppings. gar
nish with parsley and serve.
Caires brains arc great delicacy and may be thus
prepared Soak them In water till all the blood is
removed. dry them and then fry in butter. Gar
nish with parsloy and servo. Or after soaking them
boil them milk for twenty minutes, then drain
them from the milk and put them in vinegar for
three OF four hours. Calves brains arc said to be
good food for writing folks.
Tho bost mutton is of fno grain, bright
color and the fat firm and white Dark colored flesh
il proof Of gc, and tho older il is the better The
moment tho animal ceases to breathe, the entrails
should DO taken out and the skin removed. This
prevents the unpleasant flavor that is often found
In improperly dressed mutton. The longer mutton
is hung before being cooked provided it does not be-
como tainted the better IT Is II saddle OF haunch
OF mutton is washed with vinegar every day and
dried thoroughly after each washing 1t will keep
good while. In warm weather pepper anu ground
ginger rubbed over ID will keep OF flies. The best
roasts or baking pieces arc the legs the shoulder
and the saddle They are baked according TO direc-
tons gwen for othor baked meats Currant Jelly Is
served with mutton, and tomatoes in various styles
Ragoui Of nation. Make rich pie paste of q cup
full of -four. roll it quarter of inch thick. cut
into diamonds m inch long and half an inch broad
and bake From side of mutton cut two pounda
Put tablespoonful Of lard drippings into .
saucepan. and when hot fry in it till half done the
pieces Of mutton. Then put them In kettle. Add
heapng tablespoonful Of aour to the drippings in
the saucepan when the 1our is well Drowned. add
gradually pint Of hot water: pour this over the
meat in the kettle. add threo small onions. two
sprgs Of parsley. thros cloves. a olovo Of garlic
pepper and salt. Cover closely and simmer for an
hour. occasionally skimmina OF oil the fat Five
minutes before serving add tho diamonds Of crust
At the moment Of serving take out the meat. crust
and onions and arrange them on hot platter. Pass
the gravy through sicve and skim Oh every parti-
Gale of fat iaste to see II Il 10 properly seasoned
nnd thon pour II over the meat This recipe, from
Ms. ucnderoSn'a book u mod also fas veal hsAf