New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-05-13

in slices though the entire leg may b. bought con-
sderaby cheaper. The portion ~ ,he neck Of veal
which the French make INFO tho mos. delicious
little outlets but II cents pound. ana Is uil-
lied here chiefly for potpIes ana stows.
BY purchasing the entire fore-Iuartor OF veal we
may secure It at a very low price. because Of the
breast which. though II H. n most delicious cut
when properly stuffed AMI bra.4ed Is little hnown
and generally desplsed This :ore-quarier contains
the ribs \. which correspond 10 the favorI'e RIB
roast OF beef From these cut the best chops.
which become less choice in quality the nearer We
come to the neck The rack OF veal. as the chops
are known to the marSetmen. cut entire, makes an
excellent roasting piece equalled only by 'he Oin
and the lllet. It s probably TO be preferred for
this purpose In n well-grown calf Sometimes the
breast OF veal Is left and turned over on the
ribs to allow FOR n stuffed roast: but this Is not a
good plan The ribs OF veal require quite differ
cnt treatment from the breast. The neck Of veal.
after the scrag-end, C. Is passed which is only 1T
for broth or stcws may be cut into excellent little
breakfast outlets or chops az they would probably
be called in our markets. though the true chop is
always taken from the ribs. The neshy portions
OF the foreleg or shin OF veal. Il. make excellent
potpies or stews and the leg Itself may be used for
soup or stock.
4 roast-rack OF veal Is properly served by
Itself without stunlng. Season the meat thoroughly
with salt and pepper rub 1t with butter, ana
dredge II with -four. and lay II on rack In the
dripping pan. The oven should be heated very not
at the beginning. and the roast should be turned
twice In the first flfteen minutes TO thoroughly
glaze the OF the meat and seal up It's juices
After this cupful Of boiling water should be
poured In the bottom OF the pan. and the meat
should be basted with little broth or stock and
bastng once in every fifteen minutes. After the
first basing, the liquor In the bottom or the pan
may be used for this purpo5e. II the nluor IN tne
bottom OF the pan seems exhausted after the Dast-
ing. add little more wafer to It 70 prevent It's
burning Eight potatoes peeled and laid IN the pan
during the last three-quarers Of an hour that the
meat is roasting excellent garnlsh ana &C.
compa nment. Sweet pota toes are especially good
cooked in this way The potatoes should always be
bastcd when the meat IL basted TO insure their be-
ing we'll Favored with the juices OF the meat and
nicely Drowned. ,,,
Old IA shioned housekcepers reduce the dripping
in the bottom Of the pan. after they have hckened
IL with a tablespoonful Of -four. by adding pint
Of boiling water Then they skim off the fat. and
strain the gravy into "A gravy boat after season.
ing H. French cooks add about half a cup OF
brown stock to the same dripping, seasoning II with
salt and pepper, but adding no thickening OF -four
This gravy IS generally strained through gravy
strainer over the meat II IL not abundant enough
TO be served by itself in boat.
The breast OF veal Is so excellent a piece and can
he served In so many ways that are not generally
known by housekeepers that our next article Will
no devoted to II.