The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-12
Meats THAT Grow in the Spring.

Meats That Grow in the Spring.
Fortunately or unfortunately for US, we
are allowed unlimited Indulgence in the
selection Of our foods and many humor
our tickle fancy to the fullest extent until
a final day of reckoning may overtake US
for reckless indulgence There are some
few whose tastes do not vary materially
grow weary of certain kinds Of foods To
them a restricted diet 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
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 old order changeth'' in the spring
NEW MEATS.
wv lille nature lfas not SO far yielded to
our hum0r 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 best suited
TO the spring and early summer. These
are lamb, veal and spring chicken While
Wholesomeness of very young lamb and
veal, the fact remains that both are eat ten
first and undeveloped stages is fit to be
eaten, least of all the animal Veal should
grown and well fed on milk before it is
used.
The meat should be of a decidedly bright
and clear pinlzish color. If too undeVel-
oped It is decidedly indlgestible and often
and debllitated persons.
Added to this danger. we seldom find
3
require very thorough cooking. especially
veal Wen grown lamb may have a faint
but only when developed into full grown
mutton should it have that stamp or skill
ty appears on the carving Of each juicy
UNDERGONE VEAL.
veal, on the other hand must show not
the 1aintest sign of color and should slice
turkey. rather dry and crumbly This in
sures that the meat is suitable for diges-
ton and that the cooking has been prop
s. 80 zone As We nave 50 o1ten stated,
i is not the use Of any substance provided
substances that makes them harnf,1I
~ nile some foods are known to disa gree
with a large majority of people and in
N,Ssstisation proves that It We're better to
eliminate them from our dietary. if facts
gathered by authority viii not be general
a vain mushroom test in order to satisfy
M1.A oh me theory that what is one
man $ poison is another mans meat and
sss1sr,tioi W may possibly agree with
S-1SspeloLla1 iaHlNluuals II properly cooked
therefore, II YOU Will eat veal. select the
oughly. -''@ SoN'4 i 'ii'i-
We must acknowledge that veal IS. to be
flesh of the mature animal rs e 70 1,o oTe
neiicate IN flavor, door and more inviting
many ways if one finds the meat NOT mn n
suited for their digestion.
cal and lamb are far from being chean
amount Of nutrition very limited
loE1A4tlLIItNtL VEAL.
Good veal IS slightly reddish or pink and
the 1at IS clear and white veal that is too
young or not IN good condition has very
niue rat As the meat in various parts AZ
Ane same animal differs in c0rnDositinr1
ana ana algestlblllty, as well as flavor. it is
TOT roasting and which for cooking bv
other methods ~
The leg, which generally includes par4
of the flank, Is used for rnfIefs go
rOasts- Au
The loin for roasts and chops
The flank separated from the leg 10
nice made into roll and baked or sfe5-e,S
me ribs under the shoulder may be roast
steWs. A'7 anu
The breast is the best for stews. not ME
ana Ior baking The shoulder is used for
So2stlng or baked dishes. The neck. which
Is really the most nutritious part Of the
animal may be used for broths and
sleMs- The knucl1le may be used in a
sew. out usually goes into the stock
R9l, "len clear white stock is desired
Wn3le the feet are used for jelly.
ne mead IS also utilized tor sol1p seal
1op and head cheese
!, The mind quarter Of veal is considered
THE SPRING LAMB.
Ihe spring lamb proper, which IS from