The morning call., 1890-06-07
WHAT'S In MARKET.
Meat Sales Dull-Veal and How
to Cook 1t.
Fish Moderate in Price Chickens Now il
Demand-Muirs' Eggs for 0mslettes.
Apr.cots, Peaches, Etc

Nlldl' y lie news III your department LO-udy
was the question that CALL reporter put 10 the
jolly butcher, who has just been using his ceayer
with good execution.
"Nothing particular" was the reply, "Dut can
tell you one thing that dread, The approach oil
hot weather. That is the lime that we butchers
lose great deal of money. In fact L may say
that our dull season has already begun. In the
first place, ever so many OF my best and most
regular customers have gone away for the sum-
mer. AS YOU may imagine that makes big dill
ference in my daily sales, for although nearly all
these families have left some one in charge of
the house, the orders cannot be so large for one
or two people as if all the family were at home.
And let me tell you another thing, too, when the
families are away, it is no uncommon Thing for
the head of the house to betake himself to his
club and get all his meals there. particularly his
dinner. for that gives him chance to spend his
evenings there, too. Some of my best customers
would never have this little diversion, this
change of cooking. were 1t not for The absence OF
their families In the country. All this is easy
enough 10 see how it must affect my business
Another Thing that is bad for the retail men
is what | have told yOn before-in hot weather
the meat wont keep. We lose good deal In
thai and, again, at the slanghter-house they XIII
only according to what Is ordered, and there
fore we
HAVE TO PAY JUST WHAT THEY ASK.
There is no buying at our own price because
they have the stun and must get rid OF it. No,
indeed, they are too sharp for that sort Of thing
nowadays"
But don't you have chance to make mp Tor
the shifting of Trade? l mean can't you make
something by selling 10 the summer resorts ?"
81 Hardly. Once IN while we get a little bnsi-
ness OF that SOFT, but as general thing they
have their own butchers, who bring their carts to
The door, By Tie way, have you ever noticed
what poor meat they always have In the coun-
try? 1t is because meat is so hard to keep. 1t
is very seldom that one can get any mutton at
all any distance from the city. Yon know that
mutton VIII spoil very quickly. Beef, by all
means, is Inc best for long stretch. Generally,
In country places. the proprietor buys quarter
OF beef, ana the boarders have 10 begin at the
very beginning at the neck IN fact, ana eat their
way through. BY the time that they have fla
ished the last scrap the beef from being hor-
rDy Tough, has become quite tender, and just
as they are beginning to enjoy their steaks they
have 10 begin all over again. Many OF my Gus
toners have complained about this TO me, and
declared THAI their jaws have ached alter an
unsuccessful attempt TO get enough TO eat"
DO people show any particular iOndness for
any one Kind OF meat?" was the reporters next
question.
"Weli, l can't say that they DO" was the reply.
"As general thing they seem to average pretty
much about the same. Perhaps you do not know
that IN America people have meat great deal
oftener than they do in Europe. The vegetarian
theory may be all right as a theory, but L have
noticed that facts seem 10 carry out the idea
that we were intended 10 eat animal food.
have friend who is
A LEADING GERMAN PHYSICIAN.
He has studied mi all the principal capitals OF
Europe and lie told me that he was convinced
that Tile reason that SO many of the lower
classes were so terribly dei0med was because
they dld not have enough meat. Why, think of
II, a year sometimes those poor creatures, both
father and mother 20 without animal food and
working hard all the time. " hat kind OF con-
sutulion can they give TO their children? None
al all aud SO what wonder that defOrmiies are
10 be seen on every side in lhe most shocking OF
shapes. You know IL is cant saying with my
trade now, better pay butcher than u doctOr,'
and there's great deal more In II than you
might at first imagine.
" But, somehow, Americans do not take very
kindly 10 anything but rOasts, steaks aud chops.
Hamburg steaks, Deef a la mode and such pre-
pared dishes are patronized more by my foreign
customers. Perhaps it is that you Americans
are In too much Of hurry 10 stop 10 prepare
anything tnat can be used as it Is, without any
further trouble. If there is any exception 10
this rule may say that il is TO be found IN
nection With veal On, how fond most Anerl-
cans are Of veal, and what nice things they know
how 10 make with it, even TO chicken salad that
would defy even the prince Of gouimets 10 de-
tect from the flesh OF the fowl!
{" Some people, particularly the English, have
n prejudice against IT, One reason is That it is
delicate meat which will not stand being kept
long, particularly IN warm weather, but must be
USED perfectly fresh. so you see good deal de-
pends upon The in diligence of the cook.
"Another thing, tie greatest care must be eX-
ercsed In watching for the tracks OF the big blow
flies That infesl meat safes in summer. This
pest seems 10 nave special iondness Tor cold
veal, and seeking a little NOOK in The roast, In 1t
crawls, deposits its eggs and flies away
TO COMMIT A SIMILAR NUISANCE
AT the next chance it gets. Now, / know IT'S not
very pleasant subject talk about, but Ii is
one TO which every housekeeper should give at
tenlion, or she may have cause 10 regret her
negligence some time wbenjceTtain discoveries
would be very mortiiyiDg. Prime veal is
selling from 10 to 15 cents ound. Tender
and juicy meat as II is IL ls often ruined by
poor cooking In cooking outlets, they should
always be covered, tile steam arising from them
Keeping them tender, while II cooked rapidly in
au uncovered pan they will dry, and the hber be-
come nad and woody. cannot imagine
more delicate dish than veal outlets fried In
egg batter, or rolled in breadcrumbs and fried
IN not fat They are simply delicious, especially
If win Tie bTead-crumbs the outlets aIe served
with lime-juice. OF course you know that
proper seasoning while meat is cooking will DO a
great deal 10 bring out the full hdyor of The
meat, but this is Il fact generally ignored by the
average cook. Speaking OF bread-crunbs, they
are So SCI vceabe In so many ways that wonder
that good cooks do not always Keep some on
hand. 1t Is easy enough TO do. Gather all the
stale erusts aDont once week, set them IN the
oven ln large. open meat-pan ana let
them bake TO a crisp, brown brtleness.
Then little exercise with the rolling pin
will furnish a goodly supply OF bread crumbs
always ready for a meat batter or for fried hsh.
They should be kept in tightly corked jar. A
btg-mOuthed preserve Jar Is the best and most
convenient And shall give you point as how
TO make bread crumbs stick? Beat raw egg
and before rolling the meat III lhe crumbs lay II
IN the egg, then The crumbs Will adhere TO the
meat and not fall of, frying themselves into
burned black mass. Oh there are lots OF things
good COOK must know aud practice so AS 10
help us butchers keep up our reputation for sery-
ing good meat,
VEAL LOAF Is ANOTHER DAINTY
Very much In favor with those WHO like cold
lunch or an evening lea. Any good cookbook
VIII give directions how TO make II, but not one
OF Them that have ever heard of Will tell you To
take some beef instead of making the loaf en-
tirey Of veal. This by all who have tried II Oh
my recommendation Is declared 10 he a great i'm
pIOyement. As dishes 20, veal loaf Is a little
expensive, for il requires eggs, and plenty of
them, veal, crackers, beef aud some salt pork.
But it's worth all the trouble, paIticularlyo take
ON picnic.
"Slufed veal is line. too, II people would only
learn 10 make dry dressing. Generally COOKS
make The bread soppDg wet before they stun the
veal and The result Is a soggy, tasteess mess.
But the best dressing for stuffed veal for fowls
Is grated stale bread, plenlifuly seasoned with
pepper salt and thyme aud DOuntfully enriched
win butter This packed Into the receptacle for
stuiling is grand success, but 1t is not generally
1.-The haslett or calPs liver, lights and heart is
sold for 80 cents aud the head for 80 cents each.
| Together they make a fine dish. Porterhouse
steak is Is cents a pound so Is tenderlOin. Sir
| lOin Is 10 cents and hamburg steak Two pounds
for quarter. Soup meat is fiye pounds for
quarter, roast beef from a bit to 1S cents a
pound. Mutton and lamb chops are from 10 to
10 cents d pound. Roast pork is 10 cents a
pound and chops Dit. Inc leg ana ION OF lamp
are 3 cents pound aud suet Is drug at four
pounds for 20 cents. You see this is not the sea
son for nnce pies or plumb puddings. In winter
we are GLAD to pay 10 cents pound and then
can sell II at large profit; IL is in such demand
then. Legs OF mutton are 10 cents a pound. Did
II ever strike you that there Is considerable art
in cracking piece OF meat? III IT Is not well
cracked the carver will bless the butcher; If 1t is
cracked too much or IN bunglIng manner, the
roast VIII make its appearance on The table In
dlSreputably ragged style. There Is
RIGHT WAY TO DO EVERYTHING.
"The poultry market is dull, very dull" said
the knight OF the chickens; broilers are selling
for three or hye bits roast chickens for s 25,
hens six and eight bits squads 81 dozen, ducks
10 cents and 81, geese 81 and 81 80 aud tur-
keys % and 20 cents a pound"
"DOes warm weather have much effect upon
your stock IN trader" was what was asked the
hsn-dealer.i
Not so much; because nearly everybody who
buys iIsh intends to use IL within few hours of
lis purchase, aud smet, Gods founders and shad
are hsb that will keep well anyway. We cook
crabs as soon as they reach us. and save them
the trouble Of dying. CLANS, the large soft
shelleu ones, are 20 cents quart. Iomales
CLANS, the small hard -sheed ones, or cookies,
are 90 cents quart. This has been very poor
year for musses. Seven years ago we had
poor year Just like this. Those who catch them
say that 1t is owing TO so much fresh water that
has been washed down intO The bay. But they
also report that next year Will be good for mus
seIs as The places everywhere are covered with
small ones. ROck-cod salmon are 10 cents