The Portland daily press., 1883-04-09
How to Buy Meat.
Miss Parloa's Lecture, Illustrated by a
Butcher and a Side of Beef.
New York SUM-

New York SUM-
Nov, ladies, l hope you will ask as many
questions as you please, because want to
make everything clear 10 you," said Miss
Maria Parloa, as she began her lecture on
Marketing at the College of Pharmacy, In
Twenty-third street, yesterday. On the long
table on the lecture platform was a side of
dressed beef, weighing 400 pounds. Beside
it, ready to cut it up to illustrate the lee
ture, stood most gentlemanly looking
butcher
"You must remember" said Miss Parloa
"that after the meat is dressed only about
one-sixth of it is desirable. The rest of it
rich and poor alike prefer not to buy, but the
poor have to buy it, because they cannot af-
ford the price of the choice cuts. But YOU
must bear in mind that the costly and tender
cuts are not the most nutritious The mus
cular part that is most used, while it is the
toughest, also gives the most nourishment.
only it needs to be cooked differently from
the tender parts. When you are buying
meat, remember that the tenderest parts
come from that part of the animal where
there is least muscular exertion. The tough
parts of the meat, which would be unpalata-
BILE if broiled or roasted, may with profit be
stewed, braised or made into soup. In fact.
the very tender parts would not be good for
food for sick person, because they are not
nutritious enough. Now, | want you. la
dies, to say what are the names Of. the parts
touch"
"The neck" said timid voice.
The ribs, said matron in sealskin
sacqne as the stick moved along.
what kind of ribs?''
"Give it up said lady in fur-lined
cloak.
Snow we will have Mr.. Kissell cut Il up. .
said Miss Parloa, after she had pointed out
the principal cuts and told of the various
ways OF cutting meat in different cities.
Fix that backbone in your mind" she con-
tinued, ''for we will start from there. You
see the side of beef has been cut in two.
The hind quarter end contains, at about the
middle OF the animal, the porterhouse roas,s
and the tender pieces that everybody wants.
AS we go further back we find the rump and
the siroin.n
The deft butcher, with his knife. saw and
cleaver, cut piece after piece as the lecturer
pointed them out, showing where the kid.
neys lay imbedded in the suet, showing the
brittle, crumblng nature of suet as distin-
guished from fat, showing where the tender
loins lay, and how to cut them to aivan-
tage. Each piece was shown, until all had
an opportunity to fix its name and place and
its present market price. The delicate, nu-
trltious rolling pieces were cut aud shown,
and the method of preparation was ex-
planned. These pieces are sometimes called
the skirt" The ladies were cautioned
that brine draws out the Juices of the
meat, and that fat corned beef is the best
because the fat keeps the inices of the meai
from being drawn out by the brine.
do you consider kidneys nutritious?'' in
quired sprightly lady, who had got a from
seat to be sure and see the carving.
Eyes, kidneys and the flank pieces, the
liver, and other cheap parts, when properly
cooked, and all good FOOD
The lecturer showed how much more eco
nomical and sensible it would be IT, have
the meat cut in grades, and not to buy as
often as is done now poor meat in one piece
She advised the habit of buying. even al
higher prices, pieces with the flank end Gu
of. She advised her hearers 10 hunt n,
butchers who would cut meat to order. and
not compel them to buy what they did no
want and could not use. Speaking of soup,
she said that to keep it clear it should MOI
be boiled much, las boiling sets the lime o.
The bones free.
~S - S-AoutO eDAAh tuett Ut Lie very
thing needed for children when they are
making bones" said bright-eyed lady.
Well, that may be so; / suppose it is
but you must not boil the soup much if you
want it Clear
The lecturer was pointing out in piece
OF sirloin the tough part that she said ought
TO be cut off as not fit for roasting. and turn.
ing to Lr. kissel, the gentlemanly butcher,
she said: You don't usually sell them
that?''
'Oh, yes they do" interposed youn.
lady. "You will have to go and educate on
butchers, Miss Parloa.''
They charge you rs cents for this piec,
with the faux on. You might better pay &c
cents for the rest, and let them sell til,
flank for 10 eents.'
All it's WORTH calculated the lively
matron. Il always ask for short steaks and
short roasts, and don't buy lot of meal
that is worthless
Miss Parloa kept up a running fire of chat
with her audience, and encouraged them tc
ask questions. Several very young ladies,
with books and pencils, availed themselves
OF the opportunity.