St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-02-24
TO PREPARE TOUGH MEAT.
Remove the SlneWo and the worst RSoood
VIII he Pereeptibly Improved.

Remove the StneWo and the worst xSoooo
VIII BE Pereeptibly Improved.
There are q great many unpromis.
ing-looking pieces of meat that make
excellent braises and other dishes. But
II anyone imagines that it 10 as easy
to prepare a tough piece Of meat that
has abundance of fat and sinesvs in its
makeup as prime roast she is mis-
taken. 1t requires time and patience
to deal with sinewy piece of beef. II
the meat is to be a success as braise
the greater part of the fat and all the
sinews must be removed 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 sinews are re-
moved. A tough piece Of round is very
much improved by this process
There are 50 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
they serve with piquant sauces favored
with tomatoes or mushrooms, so that
the whole dish takes on a 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 q very promising subject
in the hands of an inexperienced cook.
But remove the soft bones very care
fully, so as not to waste a particle OF
the meat. and remove a large portion
of the fat. Make a well-flavored stuff
fing. If you wish, use about a 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 dressing Of bread
crumbs alone. In either case use a
small onion and liberal tesspoonful
of parsley for favoring and bind the
dressing together with two or three
raw eggs. according to their size.
Economic cooking of = superior order
can not be done in slapdish manner. A
| fine. roast of beef can be cooked moro
quickly than a 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 cpicuFU mlkut prefer INC OIcdot OS
veal. if it was prepared in perfection.
Even q roast must be attended to while
it is cooking, but probably bears neg
lect 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 havoring that the French
lousekeeper excels in her ragouts and
other rechauffes. She seasons a hash
with as great care as if it were a piece
Of choice game. The result tells in tho
| excellence of the dish. The careless
cook who chops mp the debris of meat
| from the last meals without stopping
to separate the lean from the fat and
remove all the bones and any sinews
is sure to make failure Of her work.
In all h&shes, except corned beef.
| where little fat is allowable, all fat
should be removed and clear lean used.
Look over the meat very carefully. II
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 disb--N.
Y. Tribune.