New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-03-10
TO WHET SPRING APPETITES.
MEATS THAT ARE SUITED TO THE SEASON
HOW TO MAKE HOT CROSS BUNS.

To adapt the bill of fare to spring appettes. espe
ciaIly in the roasts and other meats. will soon
confront the housewife a perpleXity. Red. Juicy
roasts that liked during the winter sure to
lose their popularity with the first warm days. and
white meats will supplant them. According TO
old English custom. pork is in season from Michael
mas. September %, to Ladyday. March % This
is a safe and sensible precedent After March.
fresh pork is too rich meat 70 be either paatable
or wholesome, Yet II is not an uncommon thing
for some housekeepers 10 buy fresh pork late
as June. though country butchers are the only
ones who find any sale for II at that season.
Veal comes into market in abundance early in the
spring to take the place OF PORK. Both meats must
be thoroughly cooked. the suggestion OF redness in
either meat when served being enough TO repeI the
sharpest appetite. II must only be thoroughly
done but should be crisp and brown. The fine
gelatinous character OF the fat requires that 1t he
well cooked that in roast pork II be reduced
to cracking" and in veal a substance very
like it-a deep. rich. golden brown.
Both veal and pork must be thoroughly and care
fully basted and roasted by the most intense fire
that be obtained. II it is carefully cooked.
stuffed roast of veal is one of the most delicious
OF roasts for the spring. The breast OF veal por-
ton which is often careessly prepared. and so too
often comes to nothing. is inexpensive excellent
choice for a roast of veal 1t is not costly as
the racks of veal-which also come from the fore
quarter and correspond to the prime ribs Of beef
but the meat is equally sweet and delicious While
the racks Of veal sell at 20 cents a pound and
sometimes at much more. the breast OF veal may
be obtained at or cents. There is some waste
on account of the bones. and it takes some time for
the cook 10 bone the breast: but when II IS once
prepared and properly stuffed with forcemeat 1t
amply repays for the trouble OF cooking it, 1t can
then be carved easily the outlet.
The much Wanted outlet. which brings so sigh
price because of the absence of bone and fat f. a
dry meat. and no good caterer for the table ever
thinks of buying it for roasting The loin of veal
makes better roast but no one who understands
nesh of the racks of veal; and when the amount of
bone in the racks OF veal is counted out the price
any butcher will bone a breast of veal but he will
probably PROP 90 IT. Il with more waste than couscen
cut of the veal but the French ability 10 cook any
When the breast Of veal is properIv bone5 = &c
fat piece Of meat which can be laid out and spread
thlckly with forcemeat or stuffng, To make the
f9rcemeat, chop ine two small onions and brown
mem IN taoIGSPoo9fui OF butter. Wet the soft
crunp OF small loaf OF bread, rejecting the hard
crust. In about five minutes press the water ont
onions. two raw eggs, tablespoonful of salt. two
teaspoonfuls of pepper. tablespoonful of sage and
pound of salt pork and a pound and n half of raw
through sieve. Mix all these materials together
kneadng them with the hands repeatedly and
the breast veal with this forcemea and roll ii
from Brane n R3b AS Tt prevent the contents
ro 9SasPn ou %h o s ana pepper and lard the
td { ne pan a OF b IN praizing Kettle II 1t is
until it is rich brown roll Thoroughly done and
serve IL with the brown gravy in the pan
If 1t is TO be braized put a pint OF brown etocl,
over II when it has Drowned a littIe and Iat II
slowly simmer in this stock on tor of the stove or
in very hot oven until II is thoroughIy done ~
II Is braized in the oven II must he based repeat-
edly and Drowned down Renew the stock from
time to time If it is necessary. A carrot and an
onion improve the flavor. This roast takes some
time 10 prepare. though not much as an ex-
pensive loaf OF cake. II is one Of the cheapest
roasts OF meat as well as one of the most nutri-
tions Served with new spring parsnips in cream
sauce and a good lettuce salad with macaroni
and tomato sauce and lettuce IL will make a sub
stantial and delicious dinner which will repav all
the trouble taken in its preparation "