Morning journal and courier., 1883-10-20
1plrusI sllS Colrrii:r
Saturday. October 20, 1883.
Mieg ParIoa's Third Lecture.

AA1l69 . Roast Meats Talked About-Other Food
 For the Table scientifically Considered
 A Demonstration of Cooking.
 Miss Parlos was a little late in her appear ance at English Hall yesterday afternoon. it being nearly o'clock before she stepped up- on the stage She excused herself by saying that she WAS up late the night previous, slept over and missed the train she intended to take. There was large attendance of ladies and when she commenced her lecture the srbuzzing" which had preceded her appear ance was immediately hushsd and in plain and easy way Miss Parloa commenced her lecture, using as an illustration hind quar- ter of lamb. After asking the class which was the under and which the upper side Of the quarter and receiving various answers, she explained that the rounded side was al- ways the upper side in every animal She then proceeded to prepare the specimen or lamb for cooking, stating that the same rule applied to roast meats of all kinds. It was as follows:
 Put the meat rack into the baking pan; wipe the meat with wet towel; lay it on the rack: then sprinkle well on all sides with salt, NOSsSA@ - pan get we'll covered with the flour and sea- soning. Now put into very hot oven for 8 few minutes, and when the flour begins to become a dark brown turn in hot water enough to cover the bottom of the pan; close the oven door and let the meat get well Drowned, but not scorched on one slde; then haste with the gravy from the pan, dredge with flour and brown again. Now turn the meat over, baste with gravy, dredge with salt, pepper and -four, and brown on this side. A piece oi beef weighing six pounds will require forty minutes if it is desired rare, twenty minutes longer if well done. Mutton the same time Lamb one hour and ten minutes. Veal two and half hours. Pork three hours. Put the meat on a large hot dish; take the rack from the pan; skim all the fat from the gravy; add half cup of boiling water, Il there is about that amount in the pan; miz ! one teaspoonful of four with cold water enough to make thin paste; stir this into tht boiling gravy; season with salt and pepper, il you like it; strain and serve. Remember that you must keep adding water to the pan al the time the meat is roasting, as the bottom | of the pan should be continually covered and yet if there is too much water in the par | at once it steams the meat. Never roas meat without having rack in the pan, be | cause if the meat is put into the water 1t be comes soggy, and has no good flavor. Put
 
 and it would nos be well to use it if the houl were not used also; but the four make 8 paste which keeps all the juices il | the meat, and also helps enrich ant brown it; so that by using both salt anC | four, we get rich, well seasoned piece O meat, which we could not by either alone. very poor piece of meat may be greatly i'm proved by constant basting. Beef require that it shall be cooked either very little O good deal to be good. Between the two ex tremes it is always hard and indigestible, un less, of course, the pieces are choice, like tn tenderloin and sirloin. The choicest an( most expensive parts of the beef are the ten derloin, the sirloin, the five ribs, called tn fore rib, from the forequarter and tn middle ribs. All the cheap parts of tn beef are good for soups and steWs and this the most economical mode of cooking a meats, as in this way nothing is lost. Tw pounds of meats will make good dinner fo family Qf six or eight when made into
 stew, the same piece of meat not beln
 enough for four if fried or roasted; besides if the meat is tough it is much more easil
 digested when stewed. The cheapest part
 of the beef are the neck, the flank, the shin | the heart and the liver. Good OK beef has
 fine grain, yellowish-white fat and brigt
 red color. Cow beef has white fat an
 the color is paler red. It is not rich an
 juicy like OK beef. Mutton and lamb shoul
 have the fat white and the meat firm. I'll
 meat should be dark. Veal should be fri
 to the touch and at least three months ol
 before being killed. The forsQuarter of tE
 three last mentioned meats is always II
 cheapest Steaks are cut from the sirloiI
 the tenderloin. the trump and the round. IT
 most economical is the round steak, and whe
 the beef is large and tender and the steak c'
 from the top of the round, it is very d
 Other dishes were described as follows: