Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-02-22

forbear repeating some of them, for the
guidance OF our LAZY readers or Of Il male
proxies whom they fpolishly delegate to con-
duct for them the delicate art Of family
marketing. And first upon the choice of
beef.
Good beef" said the lecturer, "should be
bright red, well marblc1 with yellowish
white fat, and with thick outside layer of
fat. The flesh must Se firm, aud, when
pressed with the finger, no mark should be
left The suet should be dry and crumble
easily"
Next, as to the anatomy Of a side of beef.
"a side OF beef is divided into the hind
quarter and forequarter. The hind[uarter
| consists OF the round, the rump and the loin.
The forequarter is divided into the back half
aud the rattle rand. In cutting up hind
quarter, the flank is first removed. The cut
should slant two or three inches toward the
| TIP. The upper part of the flank has the
ends OF the short ribs, and is used for corn
ing. The lower end of the flank has no
bones. This may be stuffed rolled and
d llcu, either fresh or cOrned The round is
separated from the rump by distinct line.
ne allch bone lies between the back and
mlddlc cut OF the rnmp and the top of the
round. The top of the round is in the inside
81 the thickcst part of the leg. AS seen on
the counter 1t is above the bone. 1t consists
OF one large section or muscle, with thick
ledge OF fat. The best round steaks lie be
tween this point aud the ridge of fat; the
third slice is considered the best
| Below this, as we follow down the leg
arc nice pieces for stews pie meat, etc I'll,
rump is usually separated from the lon, and
divided into the back, middle and face of the
rump. The back of the rump, one of the
best pieces for roasting, has part of the back
bone, and sometimes the rump bone as sOmt
malkclmcn Will not cut it out before weigh
ing. Inc small end nearest the loin has thu
most tender meat. The middle cut has ne
bone, but it is rot tender. 1t is better fo
braising than for roasting. Sometimes thu
trump is not divided, and is cut into steaks
II cut parallel with the backbone, it will b,
tough. 1t cut at right angles, and from tn,
end nearest the lon, it makes the best steaks
and is well worth the extra price charged
Tor cutting in this manner. The face of tn
rumr has thick piece Of fat in the middle
often purposely covered by thin cutti
from tenderoin. This is cheap piece 70
roasting. The sirlOin is separated from tn,
rump in slanting direction. Never buy tn
llrst slice, as 1t always has small marrow
bone near the top, IN addition to the rib
and larger portion of tough flank an,
gnste than the middle or second cuts. Tn
second cut OF sirlOin has the most tenderloin
and only straight rib at right angles will
the backbone. Any part after the first sc,
IS taken of Oil you come TO the tip is Gale,
the second cut.
So much for the choice of the most stapl
kind Of meat. As to the treatment Of meat
: when received from the market, the lecture
: said
"All meat should be removed from tn
brown paper in " hich it is wrapped as soo
~ It comes from the market, or 1t will last
Ut the paper, aud the paper will absorb a
the meat juices. Wipe it all over with
clean, wet cloth. Chop. ard steaks vi
keep sweet much longer if examined at once
md any parts that are not clean and swet
removed In warm weather look at tn
meat oftcner. Put it on a dish near, bu
never dir CITY upon, the ice
This is tn" advice of one OF the most ey
! pclieuced lnarkemen Of Boston, and is Gel
hinly valuable contribution to the litera
tule Of n subject which has been all to
much ignored by the writers of the prcser
age. We hope that our readers will find tn
extracts which we have made serviceablc j
the solution of a most difficult domcsti
problem, and worthy of humble place i
the family scrap book.