The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1900-03-22
TO HAVE TENDER BEEF.
How to Treat and Cook MeatA That
Are Not of the Very

To be in ideal condition for food
beef must be sweet and sound, yet
tender. There are many conditions
that go toward making perfect beef.
1t is not possible to have the best
quality of beef in all parts of the
country, any more than it is possible
to have the best of anything else in
an unlimited supply, The sooner
housekeepers recognize the truth that
money cannot always command the
best quality of beef the better for the
table. Good, sound beef can be OBJ
tanned easily. This is not always the
tenderest. 1t requires to be kept I'M
til it is tender. City butchers who
understand how to keep beef to make
it tender hang it in the quarter six
weeks or longer. This can be done
only by dealers who have a suifi-
GENTLY large business to enable them
to use large, airy refrigerating rooms,
where meat can be kept at exactly
the right temperature. 1t Is imprac-
ticable in small country places.
The mass of sound, good beef re-
quires to be treated by the cook in
some way that will render the tibers
tender. 1t is not an uncommon thing
for country butchers to sell beef, as
| they do lamb, as soon as the animal
heat has left the flesh and the muscles
have relaxed little. They seem to
| think the fresher the beef the better.
| This is true only of beef required for
soup. The nutritious portions of meat
are more easily dissolved in water be-
| fore it has been dried on the outside
| by hanging.
If we will only humble ourselves in
| this matter enough to admit that
| good is good enough for us, so long
as it is all the majority of people can
possibly get, we will not try to treat
beef which is not tender as though it
were. Some country customers buy
beef in the quantity and keep it In
that way In their refrigerators, but
this is not always satisfactory. as the
beef is not perfectly aired, and when
hung in smaller quantity than the
quarter there is considerable loss
from the outer part drying. French
cooks sometimes hang beef in a thick
| paste made of flour sud water to pre-
vent its drying. When a sirloin of
beer for steaks or roasts is hung at
home this is the best way to do it..
| The paste is removed when the beef
is needed for use. Steaks can be cut
| from such a srloin, and it can after
ward be covered again where it was
cut and returned to the wire safe
where it was hung outdoors high
above the reach of proving animals.
Unless the family is large, however,
it is hardly practical for single fam
lily 10 hang its meat. a good way to
treat tough steaks is to rub them ON
both sides with good, sharp vinegar.
then with melted butter or oil, and
lay them away for two or even for
| three hours. After this season them,
! dredge them with -four and broil
| them. The meat obtained from do
nestle cattle fattened for food after
| they have served their usefulness as
| dairy animals or at the pillow cannot
be treated in the same way as that of
animals reared especially for food and
killed while they are young. Roasts
and steaks of such beef must be
cooked as thoroughly as pork. The
old-fashioned pot roast which farm
ers' wives SO often prepare from their
beef is not unwholesome.-N Y. Trib-