The Brookhaven leader. [volume] (Brookhaven, Miss.) 1883-1891, 1883-04-26
4 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 II Is
the toughest, also gives the most nour-
ishment, only it needs to be cooked diff
ferently 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 mIsc''-
lar exertion. The tough parts Of tine
meat, which would be unpalatable II
broiled or roasted, may be with. profit
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,
l want you, ladies, TO say what are the
names of the parts L touch. taa
1.-THE neck, said timid voice.
"The ribs said a matron in a seal
skin sacque as the stick moved along.
"What kind of ribs?"
"Give it up" said a lady in fur
lined cloak.
"Now we will have Mr.. Kissell cut 10
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
/ Ill YOUR SIT COHlluutu, lOt WO
will start from there. You see the side
of beef has been cut in two. The hind
quarter end contains, at about the mid
die of the animal, the porterhouse
steaks, the porterhouse roasts and the
tender pieces that everybody wants. As
we go further back we find the rump
and the sirloin."
The deft butcher, with his knife, saw
and eleaver, cut piece after piece as the
lecturer pointed them out, showing where
the kidneys lay embedded in the suet,
showing the brittle, crumbling nature of
suet as distinguished from fat, showing
where the tenderloins lay and how to
cut them to advantage. Each piece was
shown, until all had an opportunity to
fix its name and place its present mar
ket price. The delicate nutritious roll
| ing pieces were cut and shown, and the
method of preparation was explained.
! 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, be-
cause the fat keeps the juices of the
meat from being drawn out by the
brine.
"Do you consider kidneys nutritious?'
inquired sprightly lady, who had got
front seat to be sure and see the carv-
ing.
"Yes, kidneys and the flank pieces,
the liver and other cheap parts, when
properly cooked, are all good food. a..
The lecturer showed how much more
economical and sensible it would be to
have the meat cut in grades, and not to
! .a
in one good piece. She advised the
habit of buying, even at higher prices,
pieces with the flank end cut Off She
advised her hearers to hunt up butchers
who would cut up meat to order, and
not compel them to buy what they did
not want and could not use. Speaking
of soup, she said that to keep it clear it
should not be boiled much, as boiling
set the lime of the bones free.
"But I should think that might be
the 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 a
piece of sirloin the tough part that she
said ought to be cut off as not fit for
roasting, and, turning to Mr.. Kissell, the
gentlemanly butcher, she said: "You
don usually sell them that?''
''Oh, yes, they do" interposed a young
lady. You will have to 60 and educate
our butchers, Miss Parloa."
They charge you twenty-eight cents
for this piece with the flank on. You
might better pay thirty cents for the
rest, and let them sell the flank for ten
cents"
''All it is worth" calculated the lively
matron. IL always ask for short
steaks and short roasts, and don't buy
a lot of meat that is worthless"
Miss Parloa kept up running fire of
chat with her audience, and encouraged
them to ask questions. Y. Sun.