The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1894-01-11
TOUGH PIECES OF MEAT.
What to DO with Them-Roasts For an
Epicure-A Superior Hash.

What to Do With Them-Roasts For an
Eplcure-A Superior Hash.
There are great many unpromising
looking pieces Of meat that make excel
lent braises and other dishes. But if
any one imagines that it is as easy to
prepare tough piece Of meat that has
abundance Of fat and sinews in its make
up as prime roast, she is mistaken. 1t
requires time and patience to deal with
n sinewy piece of beef. If the emeat is to
be a success as a braise, the greater part
of the fat and all the sinews must be re-
moved. 1t is not at all difficult to do
this, but it requires patience and keen
edged knife about the size Of boning
knife. Keep the knife near the sinew
and scrape it away from. the meat on
both sides. Continue until all the sin
ews are removed.
A tough piece of round is very much
improved by this process. There are so
many sinews in the leg 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 mush.
rooms. so that the whole dish takes on Il
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 very promising sub
ject in the hands of an inexperienced
cook. But remove the soft bones very
carefully, SO as not to waste a particle of
the meat, and remove large portion of
the fat. Make well favored stuffing.
If you wish, use about pound Of clear,
lean veal, chopped fine and pounded to a
paste to the loaf of bread used for the
stufing, or make the old fashioned dress
ing of bread crumbs alone. In either
case use a small onion and q liberal tea
spoonful Of parsley for tlavoring and bind
the dressing together with two or three
raw eggs, according to their size.
Economic cooking Of a superior order
cannot be done in slapdish manner. A
fine roast can be cooked more quickly
than breast of veal but it costs about
three times as much. The veal takes
twice as much time to prepare. Either
dish is equally delicious. An epicure
might prefer the breast of veal, if it was
prepared in perfection. Even a roast
must be attended to while it is cooking,
but probably bears neglect better than
almost any other service of meat, al
ways providing the fire was right when
it was put in the oven, says the New
York Tribune.
1t is because Of her dainty care and
skill in havoring that the French house
keeper excels in her ragouts and other
rechauffes. She seasons a hash with as
great care as if it were 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 sinews is sure to make a
failure of her work. In all hashes ex-
Cept corned beef, where little fat is al
lowable, 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 superior excellence of your dish.