The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1894-01-20
KENDklL'S SPAWN CUTE.
TO PREPARE TOUGH MEAT.

Remove the Sinews and the Worst Pieces
Will BE Perceptibiy Improved.
There are a great many unpromis-
ing-looking pieces of meat that make
excellent braises and other dishes. But
if anyone imagfhes that it is as easy
to prepare a tough piece of meat that
has abundance of fat and sinews i'm its
makeup as a prime roast, she is mis-
taken 1t requires time and patience
to e with a sinewy piece of beef. If
the meat is to be IA success as a braise
Ii greater part of the fat and all the
sinews must be removed. 1t is not at
all difficult to do this, but it requires
patience and a keen-edged knife about
the size of a boning knife. Keep the
knife near the sinew and scrape il
away from the meat on both sides.
Continue until all the sinews are re-
moved. A tough piece of round is very
much improved by this process.
There are SO many sinews in the leg
that 1t had best be used for soup.
though the patient French cooks very
often take the trouble to prepare this
cheap meat for stews. These stews
they serve with piquant sauces favored
with tomatoes Or mushrooms, so that
the whole dish takes on a grand air
and is really delightful to eat, while
the meat is deliciously tender. A
breast of veal with its surplus fat and
gristle is not a very promising subject
in the hands of an inexperienced cook.
But remove the soft bones very care
fully, SO as not to waste a particle of
the meat, and remove a large portion
of h fat. Make n well-favored stuff
fling. If you wish, use about n pound
of clear, lean veal, chopped fine and
pounded to a paste to the loaf OF
bread used for the stufling, or make
the old-fashioned dressing of bread
crumbs alone. In either case use a
small onion and a liberal teaspoonful
of parsley for fiavoriug and bind the
dressing together with two or three
raw eggs, according to their size.
Economic cooking of a superior order
can not be done in slapdish manner. A
fine roast of beef can be cooked more
quickly than a breast of veal, but il
costs about three times rs much. The
veal takes twice as much time to pre-
pare. Either dish is equally delicious.
An epicure might prefer the breast of
veal, if it was prepared in perfection.
Even a roast mu st be attended t o while
it is cooking, but probably bears neg
lect better than almost any other serv-
ice of meat, always providing the fire
was right when it was put in the oven.
1t is because of her dainty care and
skill in fiavoring hat the French
housekeeper excels in her ragouts and
other rechauffes. She seasons a hash
with as great care as il it were a piece
of choice game. The result tells in the
excellence of the dish. The careless
cook who chops up the debris of meat
from the last meals without stopping
to separate the lean from the fat and
remove all the bones and any sinews
is sure to make a failure of her work.
In all hashes, except corned beef.
where a little fat is allowable, all fat
should be removed and clear lean used.
Look over the meat very carefully. If
potatoes are used allow about half the
quantity there is of meat. The care
taken in this matter will pay i'm the
superior excellence of your dish.-N.
Y. Tribune.