Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1894-05-24

clear meat, with the exception OF the
small bone near the center, while the
ribs contain the largest percentage of
bone and waste of any cut in the
animal. This makes the round one of
the cheapest, as it is one of the most
excellent cuts to buy. The greatest
objection to it for family use is the fact
that it contains three distinct qualities
of meat, which require to be treated
differently. In the accompanying cut a
dotted line divides the top of the round
from the lower part. Butchers will
seldom sell the upper part without the
lower, and a thick steak will weigh as
much as three pounds or more If cut
from the round Of large beef, which
gives the best meat. The portion in the
cut marked "C'' is comparatively tough
and fit for nothing but stew. The
upper part, 3d." makes good steak, ii
t has been hung long enough to make
it tender. The part "a" which CORE
spends to the "noix' of veal, is circu-
lar layer of meat, the finest in the
round, and it makes excellent little
steaks, served by themselves, like
tenderloin steaks; if the round has
been hung a suitable length of time,
these steaks are tender and delicious.
The best way to buy the round, there
fore, is in a thick piece weighing as
much as twelve pounds or more. By
this means the tough part, &C." may
be relieved of its sinewy pieces and
some of its fat and used as stew. The
part b" or upper part OF the round
may be cut in steaks, or used for beet
a la mode or praised beet; and the part
"a" may he cut into thick little break
fast steaks, to be broiled rare and
u-ifE 9th
dainty garnish.
The round, being part Of the living
animal which is in continual use, is
rather tougher than interior pieces like
the tenderloin, which lies on the inside,
and is not brought into muscular action.
On the other hand, it is to be remem-
bered that the blood and richest juices
Of the animal flow through those parts
where there is the greatest action, and
that such portions are more nutritious
than the tenderer parts, where the
blood flows more sluggishly. The
round of beef, therefore, should be kept
hung considerably longer than the
tenderer parts of the hindquarter. A
large thick piece, inclosed in a heavy
paste Of common flour and water, will
acquire prime quality in about three or
four weeks. If the weather is cold
enough 10 prevent any ClauScf Vi td1ut-
ing, the meat should be hung in the
open air. If not, it must be kept in a
refrigerator at an even temperature
just above freezing. No meat hung in a
close compartment in this way, how
ever, is quite as fine in flavor or can be
kept as long as that kept in the open
air. The -four paste must be stiff enough
to form a thick envelope, inclosing
every portion of the surface of the
meat, in order to prevent the beef from
losing it's juices and becoming hard anu
dry on the outside. BY the use of such
a paste as this, a comparatively small
piece of beef may be hung as we'll as
in the quarter. An experienced cook
will tell in a moment by pressing the
beef with the tip of his finger whether
it has acquired the proper tenderness in
hanging.
Tie best part of the round begins
just back Of the edge bone, often known
as the ''H'' bone, or the tail end of the
rump. AS the rump approaches the
leg it becomes tougher and more
sinewy. A sirloin of beef may be hung
in paste in exactly the way described
for the rounu; but the tenderloin should
be removed and hung separately, when
it can be cut into these delicious little
steaks which have been the delight of
epicures since the days Of Chateau
brand, who invented special sauce for
these steaks.-NeW York Tribune.