The Indianapolis sentinel. [volume] (Indianapolis, Ind.) 1880-1904, 1885-05-26
BUYING MEAT AND FISH.
Suggestions From the Butcher.
The Favorite Cuts Of Beef and How IL Looks
when Fresh-Points About yeal-Notss
From the Fish stalls.
[si. Louis Republican. I

do 1t themselves" taid an apToned butcher
in Baltimore market-stsll a few days ago.
I'VE make the most out OF the latter be-
cause they done know how to buy, and of
course We get our prices Some servants
make o little o1t OF us aud give themselves
the credit for the transaction by pocketing
the difference. They also p,lfer many arti.
cles which their masters pay for, and here we
get another advantage by increased sales.
The housekeeper who tries to make
both ends meet should know a thing or two
about purchasing her edibles how to get
them cheaply and how to get her moneys
worth, ana il you want to make host of
friends 90 ahead and get up some points for
her. She will appreciate your efforts"
A butcher being found and questioned,
said, with much geniality: Sure az you
live, American housekeepsrs have lots to
learn in the choice and purchase OF meats to
the best advantage; but then the American
butchers themselves are In some measure TO
blame from the way they cut up their meat.
Now, IL England, where meats, especially
beef and mutton, are better understood than
in any other countries, the mode of cutting
up is very different from our way. Their
prime cuts are all urine, TO the exclusion OF
any inferior attachments, and for such the
highest prices can pe demsu ded with a clear
conicience. Then come the cuts, rank.
ing next in quality and price; aud so
on all down the scale TO the cheapest
and most inferior parts, 90 that both
seller and buyer can know just exactly what
is being disposed of and the Just equivalent
However, though that is mighty fair way
it couldn't be made 10 work in this country.
American butchers, you see, are obliged, in
selfdefense. TO some what combine the ex-
ctlleDt and poorer parts in their cuts
especially in the matter of beef, TO meet the
requirements Of housekeepers here, VINO
for the most part, never know how TO cook
the poorer parts alone in as paatable man.
ner housekeepers OF other cpuntries. whore
meat is far scarcer and dearer than here, aud
| must consequently be made TO go farther
and more OF a genuine treat than in this
country. However, our own consumers
may be taught to considerably improve their
chances of obtaining their ful. moneys
worth by observing few simple rules"
Suppose you offer some suggestions that
may instruct Them" said the reporter
Good enough. Well, in tie general Sc
| lection OF beef, for instance, the housekeepsr
| will do well TO remember that IL young it
VIII have fine, smooth, open grain, n good,
wholesome redness vi color and will feel
tender, while the Fat should bs white rather
| than yellov-the whittier and tirmer the bet.
ter. Indeed, when the fat of beef is of a
/ deep or dull color the meat is seldom goof
and should be Systematically avoided
| When fed with oil cakes the fat of beef will
! be usually OF this color and the flesh flabby.
| In the selection of any cut OF beef whatever
! q strict observance OF these simple r1lss will
| Suffice TO insure even the most iLex0eri
| enced buyer against imposition. Then
| Realn, Il beef is overfresh the fact will
mske itself apparent by the smell.
! which will be suggestive OF excessive bloodi.
dess, quite as readily rs in the csse OF ever.
kept or tainted beef whose odor is sickening.
| The last pTecaution will apply to every other
kind of meat as well as to beef.
SIN the way OF steaks let me say tia
there is ore sort, and a moderately priced
| one, that has not its superior for juiciness,
| nuiriment. general flavor, and economy.
| This is the fai k steak. 1t Ia torn out OF
| bulk of pure fat, in which it is as thoroughly
Undecided IS are the kidneys themselves Is
| boneiess as matter OF course. and after be.
| ing deprived of thin flmy skin and prop
| eily scored criss.cross with the knife. toeeth-
| or with some pounding, IL some what old,
| can't be beat either for boiling or frying.
| In come other cities the flank steak com
mands the highest price, not even excepting
the porter house. but Is as yet comparatively
| unknown, aud consequently cheap, retailing
between fourteen and sixteen cents pound.
| Oh, yes, the flank is the boss steak. and
don't YOU forget IL! Economical HOUSE,.
keepers would DO well to go for il while il
| remains ch, mp.
In selecting veal but one general rule ia
necessary. The whitest IL the NEST Juicy and
| therefore preferable.
"Mutton should be Judged by It's fine grain.
| good color and white fat and lamb will
| speak FOR itself on much the same princi.
| Piles. IL the latter has n 2reenish or yellow
| ish cast Ii 10 stale and unfit 10 eat Now,
| here let me afford hint or two about nut.
| ton etews. The best as veil as the chea pest.
| for this purpose.is the breast. This part can
be bought for four or FIVE cents pound and
| a breast weighing three pounds would mike
Oh SIMPLE stew or main dinner dish for three
| or four grow persona with lively appetites "
| A pork butcher, to whom the reporter next
applied for information. was brief and some.
what surley, but commeDdably to the point
| "0h, anybody" said he can tell good pork
from bad, IL he isn't n blamed idiot, unless
It's a woman. II the rind OF pork is tough
ard thick, then It's old; II it's Tho and
spripgy, then it's young and young pork Is
most desirable. When pork is fresh the meat
will DO smooth and cool; Ii clammy, L. Is
| tainted, and shouldn't be touched with a
iorty'foo POLE except, 10 may be, for san.
ssRes. In choosing bacon Gee that the -ind is
J thin, the lat firm and of q reddish tinge, aud
the lean OF a good color and sticks pretty fast
10 the bone. II is then good, aud not old.
II you are particular about ban. Just stick
a sharp knife under the bone IL IL comes
| out with clean pleasant smell, II is good.
II the knife is daubsd and hae q suspicious
scent don't buy It
a poultry dealer. to whom the reporter
next applied, was a wofdy little ma ], whose
fund of IN formation in his particular line is
compressed es follows: The old way of
testirg fowls tenderness or toughness BY
yankiog 1t at the wing to see whether the
sfin directly underneath tears or not don't
amount to much and moreover spoils the
prepossession OF the bird FOR the next In.
vsstlgator in case yoa don't want TO buy.
General appearances are better to Judge by.
IL q turkey, for ips.a ice, Is young. the legs
will DO black and smooth, the eyes lively.
and the feet flexible. II old the eyes will
be sunken and the feet dry. Ia choosing
hens see that the legs and combs are Timber,