The home journal. (Winchester, Tenn.) 1858-188?, 1883-07-04
LESSONS IN ECONOMY.
HOW TO BUY MEAT.
hIiss Parioa's Lecture Illustrated by
Butcher mud u side Of Beef.


Butchrr mud Side Of Beef.
"NOw, ladies, hope you will ask rs
many questions as you please, because 1
want to make everything clear to you."
said Miss Maria Parloa, rs she began
her lecture on marketing in the Col
lege of Pharmacy, New York City. 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 lecture, stood amost gentle
manly-looking butcher.
|. "You must remember" said Mrs. Par
Ion, "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, be.
cause they cannot afford tho price of
the choice cuts. But you must bear in
mind that costly and tender cuts are not
the most nutritious. The muscular part,
that is most used, while il il the toughest,
also gives the most nollrishmcnt only 1t
needs to be cooked differently from the
tender parts. When You are buying
meat, remember that the tcndcrcst parts
came from the part Of the animal where
there is least cXcrton. The tough parts
of the meat, which would I've unpaatable
if broilcd or roasted, may he with profit
stcwcd, praised, or made into soup. In
fact, the very tender parts would not he
good for food for a sick person, because
they ere not nutritious enough. Now,
want you ladies' to say what are the
names of the parts touch"
"The neck, :" said timid voice.
"The ribs" said matron in n scalskin
socQue rs the stick moved along.
"What kind of rihs?"
give it up, said "A lady in fur-lincd
clock.
Now we will have Mr. Kissell cut it
up," said Miss Parloa, after she had
pointed ont the principal cuts and told
Of the various ways of cutting meat in
different cities.
Elk. that back bone in your mind"
sht continued, "for we will start from
there, You see the side of beef has been
cut in two. The hind quarter end con.
tains, at about the middle of the animal,
the portcrhouse steaks, the portcrhouse
roasts, and the tender pieces that every
body wants. As we go further back we
find the rump and the sirloin."
The deft butcher, with his knife, saw,
and cleaver, cut piece after piece as the
.ccturer pointed them out, showing
where the kidneys lay embedded in the
act, showing the brittle, crumbling
nature of suct as distinguished from fat,
showing where the tendcrloins lay, and
how to cut them to advantage. Each
piece was shown, until all had an oppor-
iuniry to fix its name and place and its
| present market price.
, The delicate, nutritious rolling pieces
were cut and shown, and the method OF
preparation was explained. These pieces
I ire sometimes called "the skirt" The
ladies' were cautioned that brine draws
, ont the Juices of the meat, and that fat
, colned beef is the best, because the fat
, keeps the Juices of the meat from being
{ drawn ont by the brine.
=, "Do YOU consider kidneys nutri.
tiousP" inquired sprightly lady, who
, he'd got front seat to be sure and see
, the carving.
=, eyes, kidneys and the flank pieces,
, the liver, and other cheap parts, when
= properly cooked, are all good food"
THO lecturer showed how much more
l. economical and sensible it would he tC
n have the meat cut in grades, and not t.
% buy rs often rs is done now poor mca
# and good meat in one piece. She nd
yised the habit of buying, even at highe
10 prices. ricccs with the flank end cr
nj off. She advised her hearers to hunt II
re butchers who would cut up meat to o
" der, and not compel them to buy VIII
= they did not want and could not us
Id Speaking of soup, she said that to kee
r. it.clear it should not be boiled mucl
Q. as boiling set the lime of the bones free
Is "But l should think that might Il
" the very thing needed for chldrcn whe
= they are making bones, said bright
is eyed lady.
d "Well, that may be So suppose
n is; but you must not boil the SOU
IT much if you want it clear"
"a The lecturer was pointing ont in
= piece of sirloin the tough part that sh
* said ought to he cut off as not fit Il
ii. roasting, and turning to MIR. Kisscll, II
no genuemanly butcher, she said: "I'
NV don't usually sell them that?"
nd ooh, yes, they do" imserposed t
ny young lady. "You will have to g, a
,or educate our butchers, Miss Parloa.'
~ "They charge you twenty. eight &c
ake for this piece with the flank on.
IL might better pay thirty cents for
,tcd ted rest, and let them sell the flank for
4 of cents" ..
" "All it's worth" calculated the II
,ore matron. 81 always ask for short
n and short roasts, and don't buy it
and meat that is worthless" .,
ting MISS . Ia h"r o n and encoura,
mes, Ghae Wi'n Ii, onestions' Several yot
and ladies' with books and pencils, avail
lax lax, themselves of the opportunity.