The Sentinel. [volume] (Trenton, N.J.) 1880-1882, 1880-09-18
The Choice OF Food.

First, rs regards butchers meat at
tention to the following simple direc-
tons will aid the housewife in deciding
upon that all-important point-its fresh
ness. All lean meat, when fresh, shows
a deep purplish red tinge with bloom
over it on the outside of the muscle, and
a paler vermi.ion red with just a shade
of purple in the cut surface. Mutton
lean should be quite even in hue. and
have no flavor whatever of tallow;
beef lean may be a little marbled with
fat, but it must have no flavor of suet.
The surface of the meat must be quite
dry, even a cut scarcely wetting the
finger, and the substance moderately
no mark is left after pressure from the
finger. Keeping the meat for day or
two in the larder should make no differ
ence as regards this. Then, there should
be very little odor in a single joint of
meat; it should not waste much in
cooking, and when brought to table
roasted, should retain its gravy well
until the knife causes it to gush out in a
rich, appetizing stream, full of inviting
scent and flavor. This is particularly
the case with mutton, and, for ascertain
ing its value, is the easiest test we know
of. But, generally, for all meat, good
test is to push clean knife up to the
hilt into its substance. In good, fresh
meat the resistance is uniform, but
when some parts are softer than others
we may be quite sure that putrefaction
has set ia. The smell of the knife is
also good aid-and this, by the way,
is always useful in choosing ham; for,
by pushing knife deep in, withdraw
ing it and smelling it, one can tell
whether the flavor is very salt or the
contrary. As regards fat. The raw fat
of beef should be of a slightly yellow
color, like fresh butter; that of mutton
should be very white. Lamb and veal
should also have very white and trans
lucent fat, whilst the lean OF both should
be pale, but perfectly evenly tinted.
The various internal parts of an ami
NAL are more difficult to choose, and
great care is necessary in seeing that
they are perfectly fresh, as they decom,
pose quicker than the outer parts, and
when decomposed they are very un.
wholesome. Generally speaking, liver
kidneys, etc., may be safely eaten when
in their uncooked condition they show
a bright even color throughout, and are
quite free from marks of COMPOSITIONS or
bruises. But a special word OF advice is
needed as to the selection of sweet
bread, which is the thymus gland of he
calf, for butchers will sometimes send
the pancreas or stomach bread instead.
This may be recognized, however. even
when cooked and chopped up by its
large veins and arteries; and, as it is
very inferior in digestibility to the more
delicate gland, it is as we'll to be quite
sure about the real article before buy
ing it.
A young and therefore tender fowl
may be known before plucking by the
largeness of the feet and the leg joints
and after plucking thin neck and violet
thighs may be taken as invariable signs
of age and toue hness, especially in tur-
keys and fowls. The age of ducks and
geese is tested in different manner
that is, by their beaks, the lower part Of
which breaks away quite easily when
they are young. One of the chief and
most Objectionable drawbacks to an old
fowl. duck or goose, is the rank and dis
agreeable SAVIOR. Young birds of the
gallinaceous tribe may be known by
their undeveloped spurs, and young
cartridges by the pointed long wing
feathers, which grow rounded at the tip
with age.
In the case of fish, many people trust
to the sense of smell; but this is not
always to be depended upon, as it may
be deceived by the use of ice. The best
tests of freshness are the fullness OF the
eyeballs and the bright pink hue OF the
gills when raw, and when cooked the
firmness of the flesh, which in the case
of stale fish is flabby and stringy, even
: if preserved by cold from visible putre-
faction. The cheapest sorts of fish are
best to buy, for when any kind is cheap.
est it is sure to be most plentiful, In
fullest season, and therefore most whole
some. Great care is necessary in pur'
chasing caviare-the roe of the sturgeon
which should always be obtained
straight from fishmonger, and as frest
as possible. Fresh caviare is soft, pale
in color, and exhibits the ova quite dis
tinctly; but when it old and out o.
season it is black, homogeneous in tex
ture, and is very indigestible-in fact
none but the very freshest is to be re
commended for digestibility. The pre-
served sorts are to be avoided, for yer,
often they are extremely unwholesom'
indeed. almost unfit for human con
; sumption. Queen.