Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1894-03-16
How TO Select Your Meats.

In selecting the various meats for
the table it will DO well to keep in
mind certain facts concerning the de-
sirable cuts. When beef is good it
will have fine, smooth, open grain,
and it will feel tender when pinched.
The lean should be bright carnation
red and the fat white rather than yell
low. The suet should be perfectly
white. If the lean should be dark or
purplish and the fat very yellow do
not buy the meat See that the butch
er has properly jointed the meat be-
fore it goes home. The pieces gener-
ally roasted are the sirloin and fore
and middle ribs. In small families
the ribs are the most convenient
pieces. A whole sirloin is too large,
except for a numerous company, but
is the piece most estee med by cpl
cures.
Steaks may be cut from the ribs,
inner part of the sirloin, or rump. All
other pieces are for this purpose COM
paratively hard and tough. The
round is generally corned or sailed
and boiled. 1t is also used for tho
dish called beef la mode. The legs
make excellent soup; tho head and
tail are also used for that purpose.
The other pieces of the animal are
generally sailed and boiled, or used
when fresh for soups and stews, when
not too fat. If the state of the weather
will allow you to keep fresh beef two
or three days, rub with salt and wrap
it in n cloth. In summer do not at
tempt to keep it more than twenty
four hours, and not that length of
time unless you can conveniently lay
it ON ice or in a spring house.
The best piece of corned beef is the
round. you may either boil it whole or
divide it in halves, taking care that
each piece shall have portion of the
fat. Wash it well, and if very salt
soak it in two waters. SlSewer it up
compactly in good shape, wrapping
the flap pieces firmly around it. Tie
It together with strong, broad tape.
Put it into large pot, cover well with
water, and put over q moderate fire
that it may heat gradually all through.
Carefully remove all scum as it rises
and when no more appears keep the
boiler closely covered, letting it boil
slowly and regularly, with the fire at
an equal temperature. Allow three
and one-half hours to piece weighing
twelve pounds, and from that to four
or five hours, in proportion 10 the
size. Many persons think it best land
they are probably right to stew
corned beef rather than boil it.
If you intend to stew it put no more
water in the pot than will barely
cover the meat and keep it gently
simmering over a slow fire four or five
hours, according TO the size of the
piece. In carving a round of beef
slice it horizontally and very thin.
The forequarters OF a calf comprise
the neck, breast and shoulder. The
hind quarter consists of the loin,
fllet and knuckle. Separate dishes
are made of the head, heart, liver and
sweetbreads. The flesh of good veal
is firm and dry, aud the joints stiff.
The lean is very light, delicate red,
and the fat quite white. In buying
the head see that the eyes look full,
plump and lively; if they are dull and
sunlen the calf has been killed too
long. In buying calves feet for jelly
or soup try TO get those that have been
singed only, and not skinned, as n
great deal of gelatinous substance is
contained in the skin.
Veal should always be thoroughly
cooked, and never brought TO the Ia
BILE rare or undone. The least redness
in the meat or gravy is disgusting.
Veal suet may be used as a substitute
for that of beef, also veal drippings
Veal is never simply boiled, it is too