New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-08-05
4 QUESTION or CHOPS.
REFINED METHODS or COOKING THEM

REFINED METHODS or COOKING THEM.
The hnd-quar,er OF lamb Ike the h.et u veal u
highly esteemed because u is soid at large p''''
anI tho demand for this cut keeps the price always
h,gh notch. II IS rather dry meat. unless u is
,ar, Of . very young and tender animal II makes
esrecialy nice steaks because there u no slr"" ana
lively little bone and fat But the absence
OF fat which protects the muscles MAKES "
drvor meat The fore-quartcr. which has greater
a,nount Of bone and greater amount % rat am
,..e,o is We, Il iuc!er cut. ard when properly nan
i,.o nroduces a variety Of delicious dishes. Inc
rack Of lamb including the rltS, eqNNai'"' u '''
rib roas; in beef. Is the choicest cut IN the ''HD
and is so esteemed by all who KNOW An amateur
can cook the hind-quarter Of lamb II taxes '"e'
70 hiring out all the fine parts Of the ofe-quaT'eT
THO ye,, best chops IN the animal ar me I'D
chous When properly trimmed these contain Du1 4
email r,ronorfion Of fat They are a part oil 'ne
rck which includes all the ribs with the breast cut
of The loose fat around the meat OF the choP j.
or,trelv trimmed Off. Lamb chops arr ordinarily
on, about half an inch thick but they sAoua D.
e,.o,ad q LITTLE when they are cut so that they
ms. he cooked until the juice that runs from them
10 vhite no, red This rule applies strictly 20 young
lamb veal and chicken. What is oiien 500 IN me
market as lamb is really yearing ana mas come -
acquire the flavor Of mutton Such meat AS '''S
na,, nroner,y be cooked IKE mutton ana beef.
Throughout this article reference II made ~ 'h'
o,,g grass lamb or spring lamb. ana not 10 me
yearling. ,h 1s
Like the meat of chicken and veal, iaH'p u'eN
M, require to be hung any length OF Tune pu' Is "
nrlne condition for the tab.e wneh II mas D'e'
hu,od ,yentv-four hours Ycarling lamb. on the
contrary may be hung week or longer ana DC I'M
,..a In eavor and good SOuthdOwn mutton well
protected By fat may hang In cold weather lot as
long as six weeks Even the MODERN f'i'lB''''o'
cannot take the place Of natural coid VII" "''''
our most intelligent butchers hnd that peer or NUT
,on cannot be hung in refrigerator except III
an
-, s,,,iect IN natural cold because the atmosphere
=, tho refrigerator is closer and the meat ~ dpt u
ADMIRE an unpleasant flavor. Inc prime S'"S'" i''
heef and mutton Is the winter, ana the Su''"'i -
the season for those lighter meats IKE id'"p' U'"
an and veal which do not require long keepihs'
For soups alone II should be remembered 'hdt p'ei'
mutton or any other meat should be iTeSh K'e1'
Iamb Is properly served in chops more frequently
than in any other way. The majority Oh houSeNeep
-s simplv bron them without taking TonD'e even
-, ,r,r, them and # you should gently protest u'ey
,n teu Won that they Ike fat themselves. and with
.hose who admit that they have an appetite LOT TAI
low, there Is certainly no dispntmg. Inc H'eH'vS'
n,acl n the introduction Of fine cookery Is not inc
,L ~ schools and teachers, but the lnheri''u u9'c
y, individuals. who prefer coarse cookery ~ WIN"
they have become accustomed rather Una" ''''''
Intelligent and civilized methods.
tIa,,pg properly trimmed and 1attened your c"opS
49,. ara many methods of cooking them The SIM
-, 10 70 season them with salt ana pepper up
,h.ro IN melted butter and brol them careiu'y over
,a Gre lifting them up whenever the baze rises
=, .II, take ten or twelve minutes They may pe
~ around a mound Of green peas mashed po-
,o,o Or spinach They look best on c'ru'l'
chop dish These English chop dishes neasu's -,
o"or ,,cbes I'm diameter and come In Varie'! VI
,ore elaborate method Is to prepare '"'"'e 81
- hreasi Of raw chicken. cut III dico' VII"
a ies rooms and tablespoonful Of beef tongue
I
MA ~, any rich stock you may nave i"S'e
a h'ue .. a' -, oronerIy seasoned and then prepare
70 see '"s mons Split six chops nearly to the pone
your iaNp ''r ,ncs among them Skewer each
and diViae ' ,na after filling 1t. Little wooden
one al ,ne o' ycrv well for this purpose DIP cacn
oop n beaten egg and then I" "s '' sna fr fry
Have ready kettle of y1,y n0' For a this
chops for e,s M. chop should be scraped TIL 1t