Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-27

'(Conducted by Ida Ames Willis.
4 Marquette Building, Chicago. All
rights reserved by Banning Co., Chi
scago).
|$ A sEAsoNABLE MEAT.
! People are SO accustomed to finding
the most ordinary meats in the market
alf the year round that few take into
consideration the fact that part of the
year these meats may be unreasonable,
and consequently not wholesome.
The, scarcity, and in most markets.
the complete absence of veal in the
meat markets, brings this truth home
to the housewife in regard to this
particular kind of meat that nature
sometimes forces obedience to the laws
of health in spite of our Indifference
to them. When veal is in season and
at the proper age, it is a meat worth
our consideration, as it makes
an agreeable change from the richer
meats served earlier in the winter.
Authorities generally agree that veal
is difficult to digest and should there
fore be restricted to the diet of those
whose digestive powers are in the best
possible healthy condition.
Veal being young and tender, having
considerably less fat than beef, and,
judged from the nature of it's food and
short existence, almost certain free
dom from disease, would lead one nat
urally to suppose it suitable meat for
the young and not over robust. But
| experiment has proved quite the re-
verse. Its digestion, as compared to
beef, is at least half an hour slower,
under favorable conditions. Some at
tribute the difficulty to the quality of
| its texture, which is SO close, that it
resists the action of the digestive juices
| of the stomach, not allowing them to
penetrate, as readily as. beef or mutton.
| This is undoubtedly true in respect to
veal in certain conditions. But it is
| reasonable to doubt that the fault lies
| in the meat itself, for even in over
young veal the connecting tissue is
easily changed into gelatine. Personal
| investigation has shown that we'll
| grown and properly cooked veal may
/ be eaten by delicate people and no ill
| effects follow, While On the other hand
| conditioned and improperly cooked
| veal, eaten by the same individuals,
| causes much suffering and serious dis
| turbances. Another prime factor which
| renders it indigeStible is at the very
| beginning of the process of digestion;
| the imperfect maStication of the meat.
Veal is comparatively. insipid, and un-
| less this fact is taken into considera-
| ton and modes of cooking adopted that
will make the meat more inviting to the
| taste and tend to excite a free flow of
| gastric juice the fibers are swallowed
| without mastication and the stomach
very properly refuses to be imposed
upon and Immediately goes into state
| of rebellion that gives it's ignorant
master no little discomfort if not most
serious inconvenience.
| The cook who understands veal can
| serve a roast that will be delight to
/ the eye, joy to the palate and COM
| fort to the inner man. Veal must be
used while it is perfectly fresh, and it
must be remembered that it requires
more seasoning than other meats. 1t
! may be used in much the same man.
ner as chicken, especially for cro-
4 quotes and salads, but must be well
| cooked and of best quality.
When Selecting Veal.
| First of all veal must be used per-
| fectly fresh. If it is too young when
| killed the flesh will be soft, flabby and
| have a blue tinge; avoid this as I'M
| wholesome as well as indigestible.
Choose veal that is pink and firm of
flesh and hard of bone. 1t requires
twenty minutes to the pound to roast
thoroughly. Also a very hot oven for
first fifteen minutes, then a lower
| steady heat to the end of the roasting.
This with frequent basting of we'll
| seasoned liquor in the pan and a per-
fectly seasoned dressing of bread
crumbs, salt, pepper, sweet herbs and
little minced bacon will give you a
meat quite as acceptable for change,
as roast turkey. Other Seasonings
suitable for veal are thyme, marjoram
lemon peel and juice, parsley, carrot,
onion and turnip. Salt pork is the
best when additional fat is required,
| as it adds to the flavor. Rice instead
of white potatoes, is quite as appro-
| pirate with veal as with mutton or
chicken.
Braised Breast Of Veal.
Have the butcher remove the bones
from a breast of veal, making what is
called a pocket Stuff this with a force
meat made of one cupful of bread
crumbs, one tablespoonful of chopped
| parsley, Two ldplcSpoOUS VI hileiS
chopped bacon, and the grated peel of
a lemon, salt and pepper to taste. Into
this mixture beat one egg.
Roll and tie, place in a braising pan
with a sliced carrot and onion, and
place on top several slices of bacon.
Basic frequently, cook for about two
hours in a hot oven.
| Veal Rolls.
/ Cut up two pounds of veal steaks as
| for outlets. On each one lay one slice
of bacon and on this spread some
forcemeat, season with salt and pep
per and roll up and tie with a string.
Dip in beaten egg and bread crumbs
and fry in a sauce pan with one sliced
onion. When well Drowned, stir in one
/ tablespoonful of flour and one cup of
stock. Remove from the frying-pan to
a baking dish, place in the oven, cover
closely and allow to cook for twenty
minutes.
Curry of Veal.
Cut into two-inch pieces about two
1 pounds of veal, put in saucepan with
one sliced onion, one bay leaf and salt