New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-26
THE WIFE'S ART.
LETTERS TO A YOUNG HOUSEHOLDER.
HOW TO COOK VARIOUS MEATS AND POULTRY
A BREAKFAST RECIPE.
BY MRS. BAYARD TAYLOR.

Slices TOT ltS) VI veal OH part OF lHt "
move all skim pound the outlet with the Hat side OF
kitchen knife turn them in some -four. Then heat
teaSpoonfu Of butter in saucepan, throw ~ tea
spoonful Of minced onion. When he latter begins to
turn yellow put I'm your outlets, beside the other
and add few small slices OF thnly cut ham. Let all
! get brown first side and then on the other
sprinkle very little salt the veal. add some pep
| per, and few squeezes OF lemon Juice When the
ham IS tender take it and cut the lean in as many
small diamond shaped pieces you have outlets and
keep hot Add little water to the outlets cover them
! up and allow TO simmer on slow fire until qme
tender adding more liquid if necessary Serve them
a bed Of mashed potatoes, place piece OF ham on
every outlet and pour the gravy around the potatoes
For hlet Of pork take the tenderlon, either the
pair Of thcm-snce they are excellent for slcing and
eating cold--or only of large hog which VIII be
sufficient for your dinner of three. It must be well
skinned and not entirely bare Of fat Boil cupiul OF
vinegar with one small onion sliced. one slice OF emoh
one bay-leaf. sage-lCaf, one sprs Of thyme SIX
black pepper seeds. one Glove for five minutes. Pour
It boiling hot all your pork, turning it In tins
! liquid a few times Have piece Of butter the size or
! a walnut heated beforehand in a small dripping pan
and when hot put in the Glet, browning 1t quickly on
all sides. Then continue TO roast slowly for ABOUT
! hour adding spoonful Of the strained vinegar
from time time to keep the bottom Of the pan moist
Sprinkle with salt and basic frequently. quarter Oh
an hour before It is done pour over your meat gil Oh
/
make the sauce remove all but little Of the fat on
it, and serve either poured the let or In boat
You wish to know how much meat for roasts to
provide for your usual meals well as for company
Before giving You my opinion, must remind you that
there Is waste material In what You bny which tells
in weight but not count food Water Is waste
material there IS more or Joss Of II in meats well as
! in vegetables II Of welfed animals, beef has 90
per cent veal 60 per cent, mutton 40 per cent pork
80 per cent Of water In inferior meat the percentage
NJ water D., much larger Therefore take occasion 70
repeat the advice to buy but Of the best meat although
| higher priced it is the cheapest because II goes
funniest to nourlsh. Then, also meat when cooked
weighs lass than when you bought it the loss in weight
! is different In boiling and roasting. When boiled
beef loses -. mutton and turkey rs, chicken 10 IL ana
ham per cent when roasted, beef loses 10 IL mutton
"a . turkey 90 >. lamb % l-2 duck - L. ana
chicken II per cent in weight. Considering all ms
and that the larger your roast the ucier and better
Il is apt 10 be- ! would advise for hon ehod OF three
never TO provide less than three pounds for roasting
beef mutton and veal, and to take Onehaf pound
moro for each guest who dimes with you. OF steaks,
chops and outlets as general rule three quarters OF
pound + sufficient for each person. In case OF COM
panv for dinner. when yOu will have other courses
besides large chicken capon IS sufficient for SIX
persons turkey for company Of ten to twelve, a
duck but for three to four persons. The latter reminds
me Of a recipe quoted in G. Monseet's Gastronomie
II Is equllly good for tame a wild duck and
IL called Duck a n Portuguese" Take the hearI
cizzarI and liver and them with three shaotS "a
small onion II Won can't get the shalotsi mix WIN
caspoonfll Of salt and half as much black pcpper add
piece Of table butter size Of an egg and mix the whole
with a silver fork. Then introduce the mixture into
tbe side Of the duck and it up at both ends
Take large napkin fold Il in three thckncsScs, r0u
YOUR duck up In Il and fasten It tightly all over win
irvine Put it into boiling water well salted. and cover
II up Let 1t boil for thirty minutes tame duck
but thirty five minutes il a wild one Remove ootn
twine and napkin and serve on a not dsh WIN pieces
Of lemon for a sarniSh.
II Won have vouxC chicken is best 10 sps II down
the back and brol il. II is also good drcdred with
nour and Drowned IN iron pan in some hot butter
first on th, outer side then on the inner spunklne
with salt after the former turned uppermo>G Wher
done and removed on to a hot platter pour a nttl
cream Into the frying pan to boil up and mix with the
brown deposit in IT, salt 1t slightly, add few drops
Of lemon Juice and pour over the chicken Serve 1t
trimmed with punches Of parsley either fresh or fried
crisp In some boiling lard.
The flavor Of young roasted chicken is greatly I'm
proved il You place inside it piece Of fresh butter
the size Of walnut, and with II bouquet Of parsley
and small onoa. II like you may also add
the gihets to it, sprinled with salt. must not omit
10 tell you that the inside Of poultry, after being drawn
ought always to be rubbed with some salt.
Here is the very recipe for cooking a turkey as
! fanccd bv and served to the late German Emperor
} Wilhelm l.: Take a deep oval pan with tghthttn9
ud large enough for the turkey to fit in. Heat nal
a pound Of butter in IT, and when hot put in the
. / turkey Add half a pound If ham cut I'm pieces,
platcfn Of sliced onion, and pint Of boiling water
Allow 10 stew slowly from two to three hours. Pu'
the gravy through sieve. and pour it over the
turkey. Servo maccaronl with it,
Veal IS much less nouriShing than beef have tolo
Won already that it contains more water than the
latter il has less muscle, about one-thd less lTol
and is poorcr I'm alkaies H. however. the animal Is
moi foo voung and has been well cared for. II furnishes
the table with a variety of food, which in the hahd'
Of a clever be turned into a great many
ri.as.pt surprlSes. La Reynicre, who wrote the
f,r,ous Almanac des Commands calls the cali the
b,r,ol.on OF the kitchen account of the number
- different dishes into which It can be turned Take
the head for instance and the cookbooks VIII tell
,'o,, marves about dishes made OF 1t. l nave TWO
r.cipcs today for you which are much TO De recon-
ndcd for their simplicity well for their whole
,,,ass The chief thing in calfS head is the
I,tine which needs slight acid to make II easily
,i,.tsIe II is necessary also to add eggs in
order to supply the albumcn, of which there Is really
nothing in its substance.
Afor the head has been properly scraped and cleaned
,hich the butcher generally does have 1t split in
halves living particular orders not to split the
ina a. we'll soak the whole in cold water fOT
about two hours then remove the brain and set II
l .ido put the halves, with the tongue, on the
fire with cold water to cover it, add salt In mod
crate quantity add one or two pounds OF beer bones
u Won wish to make your dish particularly noursh
inc After the scum is removed add two carrots
ono turnip-rooted celery, one onion, bunch OF
parsley eight white pepper seed, and half cup OF
necar Allow TO boil slowly until soft which will be in
! about two hours Now take the heshy parts of the
hone also the cars and peel the tongue unleas you
wish 10 save it for special dish later on when il
will keep fre,her in skim. Cut all this into nicely
,baDed pieces and to keep warm much OF it a.
Won wish to use for your dish presently. The rest
Won cover up with some Of the strained liquor and
set away. In cold weather 1t Will keep for weeks
Il can be used in fashions for soups Iagouts
ETC.: or il may be baked.
Although the hyains be used for soup. oil
fried in a batter etc. propose that you should il
for q dish of baked calls head Take as much
nc about half Of the above cooked head. Cut the
pieces rather small After the brain has been wei
o,tod I'm sailed water. scald in boiling water. and