Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-03-04
BUYING AND SERVING MEATS.
A Mans Conclusions Cone erning Cookery
Some Tough, Some Tender.


written for the Dispatch)
The products OF the country slaughter
houses and the large city abattoirs sug'
gest very wide range OF quality In The
food value OF the meats.
These differences are caused by varia'
tons I'm the methods Of feedirg, the age
OF the animal at date OF slaughter inc
rate OF its growth: but also In very
marked degrees by the length OF time
between slaughter and cooking.
The coundry slaughter-house almost
always seeks its market within day OF
so after killing and the result Is green
or momaturc and tough meat.
The city abattoirs have the advantage
OF a large and perfect equipment which
enables them 10 store ana feirlgera'e an
immense amount OF meat
Then again the distance between the
abattoir and the consumer Is otten
thousands of miles and two weeks
transportation 20 the point of consump'
ton. The general result to the consumer
is q delicious cut Of meat twenty ~
thirty days after slaughter.
. This fact and the ability and disposition
of the larger cities on the Atlantic s,a'
board 10 pay liberal price Tor the
| choicest cuts enables them 10 Obtain
hrer tcndcrcr. and higher favored meats
than the people living nearer the source
of supply.
If we take our supplies from the village
proper refrigeration and age enough IL
| render meat tender should be ensured
| These conditions are not easy OF attain,
ment unless the buyer refrigerate ana
store for himself.
How shall NJ dress meats to yield the
highest nutritive results and enjoyment :
The most primitive forms OF cooking
are the methods still most generally prac-
ticed. Broiling, roasting, and boiling are
| to-day the cOmmonest ways OF dressing
meats for food but between the manlpuia-
ton of the crude housekeepor ana that oil
the thoughtful housewife. whose eye. hand.
and nose have been trained to understand
that heat means variations of temperature
ana not merely "a fire" there is broad
gap. 49,,
Is necessarily the care and management
Of the stove.
one woman will boil her corned beef
I'm wafer at PIP. It's maximum temperature,
while she, whose observation has been
cultivated to study effects. obtain better
results at $50.
The former wastes part Of the gelatine
and albumen. while her rival has learned
that as albumen coagulates at the lower
temperature very little waste occurs ana
the meat Is not toughencd.
on the same principle Of action the
gas stove and the charcoal fire are 50
perfectly controlled that the broiling oil
steaks. chops, and sausages may be ac-
complshcd with the least loss OF fat
and the best result in the work.
The frying pan requires perhaps more
Ill go l.. L O.
since control Of heat IS everything. For
veal outlets. sweetbreads, calves liver
and other delicate cooking the proper
decree Of heat to cook through the flesh
and 10 give the right tint of color are
of primary importance. No less I'M
porfant Is II that heat he moderate IN
its action on the egg ana bread crumbs
coating OF the outlets since If the temporal
lure be too high our savory dressing OF
the outlet will be toughened and indi-
gestible.
The stew. hash, and meat pie call for
quite as much. If not more judgment
and skill ;han the other methods Oh COOK
ing.
Stewlng must De conducted slowly.
and on the same general plan as boiling
The stew may be made the most appe-
tizing or the most repulsive of dishes
prepared as the French serve 1t, Ia
iardinere. the addition Of finely cut
carrot. green peas. string beans. ana a
sprinkling OF onion. the whole. Drowned
and thickened with baked flour and
served with small pieces Of cut toast
offers a most tempting dish.
flashing meat is fine art
Meat can never be twice cooked with
out injury to the article, hence me pro-
cess of hashing should be warming
| only. Perhaps the best way Is strong
staamng untn t 10 completely warmed
through. This completed, the hash may
be best treated with piquant ketchuu
~ mushroom. or tomato, and then be
quickly served. >,