New-York tribune., 1903-02-01

pourd shin of beef should he cut in pieces ana
cbopped in d machine if possible Drowned over tie
ire a little to start the pieces. and added TO the
ccid consomme adding also two small young car
rots well scrapad. two ,,eeled onions three pared
leeks. three sprays of celery. one parsley roo %
with the leaves. six cloves elehteen lepptis I g
leas arI the whites of six eggs Moist2n the cela
strained white broth which mas Ree @ifp - viii Iii
the purpose. Put il. with the peel Whtte II WI VII
slowly come to the boiling point 1t must not % ooli
non3e to The surface 1t must merely simmer
is it must send up bubbles at the side OF inc inc
GUaiitics of the beef will be slowly extracted in
tbc stock v-lrIc The gelatinous character Of the
veal stock will il to turn IL a golden brown
and viii also extract the aaVor OF the NeSeIapites
far better than pure beef stock would strain strain
this stock through napkin the same as for White
stock. and set il away 10 cool " men me srcdt% srt%
will be as clear and bright as good sherry; for
soup it must be gradually meiea ng s,it P9II gar
nish Do not cook the cornish IN 1t or the soup
Cook tapiocs rice or any spring vegetables pre-
ferred FOR garnish by themselves nii'l thel a.
hSr9uEhy S q9 serTed ana 61 aGe @ is The ide
it sa [,1 , ,i hon So absurd as to serve
MndTi, s on sr ,,sa ia i, is so strong it would
turn into Jelly If chilled would DC weakened 70 70
no practical difference between this consommt ana
"A bouillon except that a bouillon mas more oeel III
il than the ordinary consomne
BEEF AND VEAL.
Beef requires long keeping and care TO make it
tender Veal is when it is killed. ana all
that j. necessary is have the animal heat thor
oughiy out of the body and the rlgors OF the
muscles relaxed before tits fit for 'food flhe beti
should be hung at least six weeks TO have the
muscles thoroughly ripe for food Meat mat Is
intended for steaks should be kept in the refrsera-
tor d long again. II veal was treated IL TINS way
would not be mt TO eat Veal is a dry meat; time
will only make dryer 1t viii not ripen the juices
and make them abundant.
The prope- way of treating veal is to pound the
fbres as the French do. as some ignorant Amer
leans treat beef-a barbarous way to treat such
Il noble meat. II breaks the ibres and lets out the
juices. Veal is not hurt by breaking the bres. The
favorite way Of cooking French chops is to strip
the bone. uniting the meat the cIump of flesh
at the end, and hash il with a sharp knife.
fatten If and make it ready to be egged bread
crmbed and fried in hot fat butter after il has
been well seasoned with salt and pepper There is
no other way make yea! supremely tender as il
should than break chop the muscles by
pounding cutting them
A fricandeau OF veal Is cut difficult TO secure
in this country The average American butcher
10 his advantage to do He usually eubs1-
tutes something else. The fgicaudeal called also
The cushion or piece of veal, lies in the
ilIet The French call II the noiN. II contains
the delicate fat Of the uddeT. especially aued by
fhe French and the most delicate fat In the ami
nal The noix Of veal - known to the Ameri-
can butcher the best pact of the hllet. The
true fiet IF veal corresponds 10 the round of
teef exactly. the fTicandeau or noiX 70 the top
or hest part Of the round. Outlets Of veal In this
aaEntrp usually cut from the hIlst- although