The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1894-02-10
TO PREPARE TouoH aA9AT.
Remove the Shows and the WOru& 3Soaa6
Will he Perceptlbly Improvos.

Remove the sf.ews and tho worse RseeAo!
Will he Porceptlbly Improvoa.
There are q great many unpromaaas
ing-looking pieces of meat that make
excellent braises and other dishes. But.
II anyone imagines that it is as easy
to prepare a tough piece of meat thnts
has abundance of fat and sine ws In its
makeup as a prime roast, she is mis-
taken. 1t requires time and patience
to deal with a sinewy piece of beef e
the meat is to be a success as brAiso
the greater part of the fat and all the
sinews must be removed. It ia not 1T
all difficult to do this, but it requires
patience and keen-edged knife ebout
the size of a boning knife. Keep tho
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 thesleg
that it 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 grand air
and is really delightful to eat. while
the meat is deliciously tender. A
breast of veal with its surplus fat and
Srlstle is not a very promising sui beet
in the hands of an inexperienced cook.
But remove the soft bones very care
fully. not to waste a particle OF
the meat. and remove a large portion
of the fat. Make a well-havored stuff
fling. If you wish, use about a pound
OF clear, lean veal, chopped fine and
pounded to paste Stos the loaf of
bread used for tho stufiing. or make
the old-fashioned dressing OF bread
crumbs alone. In either case use a
small onion and liberal teaspoonful
of parsley for favoring 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
than breast of veal. but it
costs about three times as much. Tho
veal takes twice as much time to pre-
pare. Either dish is equally delicious
An epicurc might prefer the breast of
veal. if it was prepared in perfection.
Even a roast must be attended to Will g
it is cooking, but proba bly, bears neg
lcct 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 flavoring that the French
'lousekeeper exce1s in her ragouts and
other recaauffes. She seasons a hash
with as great care as if 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 asst meals without stopping
to separate the lean from the fat and
remove all the bones and any sinewa
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 in the
excellence of your dish.-N.
7. Tribune.