Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-11
Table anal Kitchen.
Practical Suggestions About What to
Eat and How &Psfpare Food.


for reckless indulgence are some
few whose tastes do not vary materially
and whose appetissS .deanot falter~ and
grow weary of certain kinds of foods To
them a restricted Hft is,no hardship, and
they are satisfied if beef and potatoes con-
stitute the principal features of their sus-
tenance the year round, so long as there is
plenty of these foods
The same element of divine discomfort
that rules the actions of the typical Amer
lean seems to govern the appetite as WELL
and there are few who do, not desire that
the odd order changeths in the springtime
at least. 70 80
=" New Meuts.a ;@yf5i
While nature has not SO far yielded to
our humor as to produce a new meat, I'M
less we make an exception of Belgian
hares, there are certain kinds of meats
which custom has adopted as best suited
to the spring and early summer. These
are lamb. veal and spring chicken While
me may very reasonably question the
WholeSomeneSS of very young lamb and
veal, the fact remains that both are eaten
in considerable quantities. No food in the
first and undeveloped stages is fit to be
eaten. least of all the animal. Veal should
be, of all meat of-s-y0ung animals well
grown and well fed. on milk before it is
used.
The meat should be of decidedly bright
and clear pinkish color. If too undevel-
oped 1t is decidedly indigestible and often
causes great distress il eaten by children
and debilitated persons.
Added to this danger. we seldom find a
cook who realizes that all young meats
require very thorough cooking, especially
veal. Well-grown lamb may have a faint
tinge of pink in the center of the roast but
only when developed into full-grown NUT
ton should it have that stamp of skiilfully
cooked joint, the blush that family APP
pears on the carving Of each juicy slice.
Underdone Veal.
Veal. on the other hand must show not
the faintest sign of cofor and sheuld slice
very like the white, well-roasted meat of
turkey-rather dry and crumbly. This in
sures that the meat is suitable for diges-
ton and that the cooking has been proper
ly done. AS we have so often stated, it is
not the use of any substance provided for
food OF man, but the abuse Of these SUBJ
stances that makes them harmful While
some foods are known to disagree with a
large majority of people. and investigation
proves that it were better to eliminate
them from our dietary. if facts gathered
by authorities will not be generally accept
ed, and many prefer to try Mark Twain's
mushroom test in order to satisfy them
selves of the truth of the theories as re-
CARDS themselves, the only alternative is
to work on the theory that what is one
mans poison is another mans meat, and
that toadstOols may possibly agree with
exceptional individuals if properly cooked.
Therefore, if you will eat veal, select the
meat Of well-grown calf and cook 1t thor
oughly. - ~ r
We must acknowledge that veal Is to be
preferred as a warm weather meat to the
flesh of the mature animal. 1t Is more
delicate in flavor, 0dor and more inviting
in appearance, andJ may be prepared in
many ways If one finds the meat not I'M
suited for their digestion. 81,
Veal and lamb are Tar from being cheap
meats. as they contain very limited
amount OF nutrition.
Selecting Veal.
Good veal is slightly reddish or pink and
the fat Is clear and white; veal that is too
young or not in good condition has very lit
tie fat. AS the meat in, various parts of
the same animal differs in composition and
digestibility, as welTsas flavor, it is well
to understand which parts are best for
methods " 80 e 80 ''' w. - l.
The leg, which generally includes part of
the flank. is used for outlets and roasts.
The loin for roasts and chops.
The flank, separated from the leg is nice
made into a roll and baked stewed. The
ribs under the shoulder, may be roasted,
but are generally used for chops and stews.
The breast Is best In stews, potpie and
for baking. The shoulder is used for roast
ing or baked dishes. The neck, which is
really the most nutritious part of the ami
NAL, may be used for broths and stews.
usually goes into the stock pot when clear
white stock Is desired, while the feet are
used for jelly.
The head is also utilized for soup, scaIlop
The hind quarter Of veal is considered
the choice cut.
The Spring Lamb.
The spring lamb proper. which Is from
six weeks to three months old, is simply
divided into fore and hind quarters by a
middle cut. which leaves several ribs at
tached to the hind quarter. This brings
the highest price, as it gives the greatest
amount of meat but the fore quarter or
shoulder is superior in flavor. Lamb is
not called mutton until it is a year old, and
is sold as lamb from spring until late win
ter.
AS the lamb grows older chops are cut
from both fore and hind quarter; the for
mer are called rib chops and the latter
loin chops or outlets. as they are taken
from the leg.
Small sheep are frequently dressed and
served as lamb. but the difference can
readily be detected by the darker color of
the meat, much smaller quantity OF fat
and white color and hardness of the bones,
those Of young lamb being reddish and
rather transparent The flesh of prime
lamb has delicate rosy tint. and there is
an abundance of firm. white back and kid
flesh is darker and less firm, the grain
coarser and fat less abundant and not so
white.
When the fat is scarce and of yellowish
tint and the lean meat soft and fiabby, it
is poor.
Do not buy spring lamb II you wish to
study economy closely as 1t does not pay
to get second quality and observing the
rule. the more fat the better the meat"
which holds true of mutton as well as
lamb. you are paying for considerable
waste material. Mutton fat should not be
thrown away, but is not available for cook
ing purposes. 1t is excellent, however, for
many toilet purposes.
Roasting Veal.
Remember that no meat requires more
careful and thorough cooking than veal.
Roast beef and mutton should be served
with as little condiment as possible, but
veal requires considerable seasoning to
make it savory. To. cook, veal sufficiently
to to-, render ha,, 1t perfectly dgestible requires
be taken that 1t doesanot burn before it is
done, and 1t should bS basted often and be
a bright rich brownGand sweH glazed when
1t comes from the ovsn.e A moderate oven
Is required. nj -. 800
Roasted Shoulder Oh Veal Stuffed.
Have your h,,t oh 90 lS-.ouo 49,. 49,.