Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-06-10
MARKETING.
Meats i'm General.
From Our Continent.

From Our Continent
Mutton requires long keeping after killing,
even more imperativelv than beef not less than
week in . cool place being necessary, while in
the winter ct the north three or four are quite
practicable. This protracted hanging, II not too
hong, does away with the "woolly" taste 80
often complained Of IS characteristic Of mutton
and makes even tough meat tender.
Perfect mutton will be firm and juicy, rather
dark red in color, and with good deal Of hard,
clear, white fat, much more In proportion than
beef. The animal is divided into sides and quar-
tiers like beef, the hind quarter, consisting of
leg and loin being the most desirable cut. Az
such quarter in flne animal will weigh from
twenty to thirty pounds a small family will find
the leg alone sufficient. This, though higher in
price than any other cut, has much less proper
ton OF bone and il therefore most economical.
The loin includes six ribs, the meat being rather
lighter and more delicate than that of the leg.
The flank should be removed as it dries up in
roasting, and trimmed piece, though higher
in price, is more really economical. A saddle Of
mutton, favorite Virginia roast. is simply the
two loins Joined. Chops are cut from the loin,
called 'lOng' when the flank is left on and
short" when it is removed. Occasionally the
bone is taken from the long chops aud they are
sold rolled up, but let no one be persuaded by
the attractive appearance to buy them, as they
are tough and stringy and dear at any price,
The fOrequarter includes both shoulder and
breast The shoulder blade, dreaded by all
carvers, can be taken out by small French
boning knife, and the shoulder stuffed and
sewed or trussed in shape makes good roast.
me breast can also be roasted but is better
used In stews or cut into rib chops Mutton
costs less than beef. but is really dearer as II
good it must be very fat. and the fat is practi-
cally useless in cooking, save that very small
proportion can be, if carefully prepared, mixed
with dripping or lard for frying croqnettes or
anything that has been rolled in egg and crumbs.
For potatoes or ordinary frying it gives a rank
and unpleasant flavor and unless the cook is
exceptionally careful may better be used as soap
grease.
Lamb Is in season from May to September.
and is cut and sold like mutton, but cannot be
kept, as 1t taints much more readily. The bones
have reddish look and the fat is firm and
white.
Whether veal should be eaten at all ia a dis
puted point among dieticians, and it requires
long and very thorough cooking. being even
then much less digestible than beef or mutton.
1t is cut In precisely the same manner. The
lower part OF the leg, called the knuckle, is es-
be roasted whole for a large family, but affords
several pieces, the fllet being the incest. This
flllet ID simply piece Of solid meat from the
upper part of the leg, and can be larded or
sIuueu OF 6mply roasted. The neck and breast
are used chiefly for stewing.
The fat of veal should be firm and white and
the lean have pinkish tinge. If the calf was
TOO young the meat will be blush and soft and
flabby. Bob veal, i" as it is then called, is ac-
tual poison, no meat, save diseased pork, SEEM
ing to have more power for harm. From April
to September is the season, and the price is then
at Its lowest. The fillet ranges from twenty to
thirty cents pound; outlets from the leg usu.
ually thirty cents, as dealers object to spelling
possible hlet or roast; the lOin for roasting
about fifteen cents and the breast ten or twelve.
The knuckle, like the shin or shank of beef.
should not be over three or four cents per pound.
its chief use being for stock
Pork is last In order, and in regard to It's buy
ing one is tempted to give Punch's advice to all
young couples intending marriage-"Don't."
Arguments against it have no room here Fresh
pork should be firm, the skin a clear white, the
lean pale red and the fat white. If the fat is
SOFT and of yellowieh tinge the pork is of in
ferior quality. It Is cut much in the same man
ner as mutton, though in more pieces, the chief
Delng leg, lOin, rib-pece, shoulder, neck flank,
brlsket, head and feet. In large hog two or
three inches Of tat are cut away with the skin
from loin and ribs, the latter taking the name
OF spare-ribs from this fact and being fa7orite
roasting piece the loin coming next in popular
ity. Chops and steaks are cut from both loin
and ribs, the legs and shoulders being smoked,
and other portions corned, the trimming FORM
ing sausage meat. The head may be corned or
used, in making head-cheese: the feet, boiled
fresh or picked, being in either case more d.
Lard is now so adulterated that the safest plan,
II pure article is any object, is to buy the
"leaf lard" and fry it out at home, straining
into large stone jar and keeping In cold
place. Where salt pork is bought in small
amounts it can be kept also in jar or tub half
filed with brine, and the pork must not be
allowed to come above it, plate, smaller round
IMAM the jar, serving to keep it under.