The morning call., 1894-03-17
FOR THE TABLE.

The question of the old crow In the song.
what shall we do for something to eat?" is
uppermOSt In the mind Of those doing their
saturday marketing now, the range TO choose
from being so limited. Chickens OF all ages. OF
course turkeys large and small, but a little
unreasonable, tame geese ana ducks penned
up alive and quackiDg their own requiem
against the time when u purchaser shall arrive
ana thelr &c nile song be flushed forever; beef
IN splendid profusion, mutton in all shapes.
anu veal IN It's prime and very plentiful. but no
lamb, or practically none, tiny shoulder sell
Ing few days ago for 81 3d.
veal IS lndlgestible. but good that touch
OF dyspepsia may be rlsked for its sake once in
while. The best roasting piece is the hllrt or
cushion Of veal cut from The upper part of
Tie leg. almost solid meat and with little IA
The butcher Will remove the bone which will
Improve The contents of the soup-pot. and lis
place must be filled with a rich stuffiDg Sc.
curely fastened in. Then with long slender
knifr-the Sabatier is the best for his purpose.
ana comes IN all sizes, from blade three inches
IN length 10 one which Bluebeard might have
wielded-nake ineisiuns in the upper surface
OF The meat and with the help of the nife push
Into them strips Of salt pork about tie size of a
lead pencil. Now lay the meat in an earthern
dish and pour over IL half pint OF sherry.
turning frequently that the wine NAV be alb
soroed, and leave from morning until time to
cook for dinner. then take it up sprinkle lightly
With salt aud place 1t In a pan with slices of
pork beneath and over il ana roast for at least
fWo hours, bastiDg frequently, rs upon this
depends much OF the excellence of the dish
1he oven must not be too hot nor the fat
allowed 10 burn. When the meal is done add
10 he liquor In the pan spoonful of flour,
stirring constantly till brown. ana into that pour
the liquor in Which one half pound of peeled
and Quartered flesh mushrooms have been
boiled and then lie mushrooms themselves
GarOish The roast win parsley and slices of
lemon aud serve with the sauce very hot, and
let dyspepsia follow II 1t VIII.
In selecting veal, that with blue tinge must
be avoided as immature; very white also.
must be Stunned, as the chances are in It's
case that the calf has been bled TO death,
every farmers wife knowing that the butcher
who buys The animal will give an extra price if
allowed to cut its throat on the PREMISES
condition calculated to make a vegetarian of a
tender hearted woman.
II the meal offered is red, the calf has out
lived its infancy and probably its early youth
the color Of good veal being healthy pink.
Breast of veal, also, is a good roasting piece
and is less expensive than the fllet, The
small bones must be removed and The stuf1ng
inserted between the layers OF meat. and fat
roast made OF IL; or the dressing can be spread
upon The meat and rolled with IT, the whole
tied in neat shape, covered with slices OF
pork, laid in a saucepan and fried brown on all
sides, then simmered for TWO hours 10 very
little stock, 10 which may be added one onion
sliced, some French carrots peeled. and shortly
before serving, head OF caulif1ower broken
into shapely bits. 1he liquor must be thick
ened and poured with the vegetables about the
meat before serving.
The process of simmering in cooking is a
very important one, which is but imperfectly
understood There should not be violent COM
motion Of the contents of the pot, only Just
enough of evidence Of heat to cause an occa-
sional slow bubble TO come 10 the surface and
explode at leisure. This mode OF cooking
makes the meat very tender without exhaust.
ing It's juices. as is the case with boiling.
An excellent vegetable TO accompany veal is
spinach, which is delicious and very healthful
If we'll cooked 1t must be picked leaf by leaf
as the roses fall, the roots and tough stems re.
moved, then it must be carefully washed aud
cooked in little sailed boiling water When
quite tender it must be thoroughly drained,
chopped very fine or put through colander
and thickened by adding lump OF butter
rolled in flour; 1t must be served very hot, and
may be garnished with sliced hard boiled egg
The quantity of the raw material necessary to
make dish Of spinach enough for even
small family is appalling; Its greenery over
flows The largest pan and there seems to be no
receptacle big enough 10 contain It; but when
IL begins to boil, presto, change and there is
left OF all The heap OF leaves not enough to fill
a pint bowl.