The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-01-06
Something About Meats.

We weary of the same old "sterec-
typed dishes. AL sorts of food, es-
pecially the different kinds of meat,
need to be varied. Even roast lamb
pals upon the appetite when served
too often in just the same style. Too
much roast pork is not considered
wholesome, although accompanied by
the indispensable apple-sauce. Many
will not touch pork at all, unless they
"knew the pig" and roast beef of the
best gets to be an " old story" after a
while. Poultry is not always within
reach, as to place or price.
To make a substantial and satisfac-
tory dish from what is left over from
regular roasts is indeed quite an ant,
and opens the way for some most in
teresting experiments in cookery, as
well as for the presentation of some
most delicious aud attractive dishes.
If few are to be served, or but little
meat is wanted, a forequarter of lamb
will do for roasting, and the meat is
very sweet, for the "nearer the lone,
the sweeter the meat p" is true old
adage, but it is poor economy to pay
for much bone.
SO the leg of lamb, with the bone
taken out, and put in roasting shape by
the butcher, is by far the easier and
more profitable way to invest in this
particular meat. Stuffing the leg gives
variety, but without this we suppose
it roasted, well done, and plenty of rich
brown gravy TO go with it, and be left,
with what is not used, at the first serv-
ing.
The next days dinner can be made
very acceptable by slicing, rather
thickly, and across the grain, of course,
the cold lamb, covering it with the
brown gravy, and making it very hot,
as to cook it would only make it tough.
1t is very easy to serve this way, tastes
differently from the original roast, and
is often preferred to it.
More meat would yet be left from
leg of lamb, of moderate weight, in a
family of elk. The homely, ragged
parts left can be utilized in many WAYS
for breakfast dishes. When finely
chopped, and barely moistened in some
of the brown gravy, it makes most
delicious hash, plain or served on toast,
and some of the chopped lamb, held
together by an egg and little mashed
potato, make dish of croquettes that
no one will object to. The butcher
upon request will send home the bones,
with the meat, which will make the
foundation for many kind of soup.
so leg OF lamb is most economical
investment, and one need not weary of
the roast either.
A round steak can be treated so that
it will make nice and handsome din
ner dish as acceptable quite as roast.
Get thick slice from the tender part
of the round. Trim off all the fat and
cut it in small bits to put under the
meat, in the oven. Trim the meat to a
long oval in shape that it may look
well. Lay it for a couple of hours on a
platter, with half cupful of vinegar
under it, and another half cupful of
vinegar over it. This will make the
toughest meat tender, this as tender as
porterhouse steak. Then dry off with
a clean napkin, and make dressing of
stale bread, crumbled, highly seasoned
with salt, pepper, cayenne, and little
powdered thyme, moistened with
melted butter, one well-beaten egg, and
enough hot water to make it spread
easily. Lay the steak in a dripping
pan, with the chopped bits of fat under
it. Spread the dressing smoothly all
over the top of the meat, place it in a
hot oven and bake twenty minutes, or
a little more If the steak is very thick.
This is simple, inexpensive dish and
the thyme gives it special relish.
A plain dinner dish that is also very
nice cold for supper is made of a com
bination OF pork and lean beef, a pound
of each, chopped very fine, and thor
oughly mixed together Add a level
spoonful of salt, a generous allowance
Of pepper, a little powdered thyme and
nutmeg, also small onion and few
leaves of parsley, al finely minced. To
these ingredients add lastly four eggs
and pint of fine bread crumbs. 1t
should be stiff enough to mold into
loaf, yet not too dry. Put into a drip
ping pan, and puts little bits of butter
all over it, basting occasionally with
the drippings of butter, till it is rich
brown.
French livers are dainty and mex
pensive little side dish. Boil and mash
the livers of two or three chickens.
Make rich drawn butter gravy, and
when cold, mix with the livers. Add
four or five beaten eggs, salt and pep
per to the taste, and little cinnamon,
if liked. Bake about twenty minutes
and serve with tomato sauce.