The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-02-22

cldlmeu, 1 nave SUFFERED great loss,
for Just as he had learned not to eat no
makes her own selection. 1t is nor an
easy matter to sell poor meat to the
woman who knows almost as well as
the butcher himself the difference In
the amount of bone In various cuts of
meat. 1t is simple matter to become
familiar with the character of the diff
ferent kinds Of meat and their loca-
ton In the carcass. and 1t is a subject
which every woman should under
stand.
The highest priced and tenderest
pieces of beef are cut from the hind
quarter. Custom is so strong In its
with a view to having as much meat
and as small bones In the loin as pos
sible The largest amount of nutri-
ment is obtained from some of the
fore quarter pieces. In dividing the
side of beef into fore and hind quar-
tiers the division is generally made
leaving one rib on the hind quarter.
The sirloin and rump roast, loin, por-
terhouse and round steaks, the flank
or skirt piece and the shank are in the
hind quarter. The rib roasts, chuck.
short ribs, clod or forearm. plate piece.
including the navel the neck and shin.
are located In the fore quarter. Most
Of these pieces can be cut into smaller
portions, and the quantity Of bone
which these several parts contain gen.
orally determines which is the best to
buy. OF course animals must have
bone, and the butcher must see to it
that some one buys the bone If be ex-
poets to make good profit. But we
are always willing to leave the inferior
parasitic big domestic the customer
who does not know any better.
In selecting rib roast always ask
for at least the first three ribs from
the whole fore quarter. The first five
ribs make a satisfactory roast for
large family. Cutting nearer the shoul-
der, the muscle fbers are coarser and
the meat not as suitable for roasting.
The rib roast may have the bones left
in it and be cooked as a standing
roast, or the ribs may be cut out and
the meat rolled, with center filic with a
bit of suet. The first methoL .vbably
has little better flavor; the second or
rolled roast is more easily carved.
The first chuck piece generally sells
for few cents less per pound than
the ribs and makes a very good roast
If 1t is carefully prepared and cooked
rather slowly. The second and remain
ing chuck pieces are better for pot
than oven roasting. The clod piece
contains joint and bone of the fore
arm. 1t is often cut into three parts.
The second or middle piece, contain
ing the smaller amount of bone, is
preferable
The rump piece, with hip joint re-
moved and the cavity filed with suet,
makes an excellent roasting piece. 1t
Is very lean. the muscles closely knit,
and unless the bone is taken out and
some extra fat added the meat is like
ly to be dry.
The tenderloin is a solid piece OF
lean meat, juicy and of fine grain and
flavor. 1t is located in the loin, just
under the backbone. and is thickest in
the center of the loin. Because 1t has
no waste and is unusually tender it is
sometimes sold in separate piece and
prepared as a fillet of beef or broiled
for steak. But such tenderloin is sell
dom IL ever taken from first quality
beef, because when it has been re-
nnUnd tho NJ hn ofaf1
steaks is considerably lessened. There
fore the choicest steak is usually
the fourth or fifth porterhouse. con-
tanning a good portion of the tender
loin. Select a sirloin steak that has
been cut as far into the ioin as possi-
BILE. This gives a good sized piece Of
tenderloin as well as a large middle
piece with short muscles.
Methods of Cooking Meat.
Eight methods are generally en-
ployed in cooking meats. These are
broiling, roasting, stewing. boiling.
frying. sauteing, fricasseeing, combi-
nation of sauteing and stewing, and
braising. a combination of frying and
baking. The various methods repre-
sent cooking In moist heat on top Of the
range and cooking in dry heat in the
oven or broiler. The principle under
lying all the methods is the same. 1t
is to begin the cooking of the meat at
high temperature in order to scar
over the cut muscle ends to keep the
juices In the meat and then to cook at
lower temperature that the muscle
6bers and connective tissue may be
hardened as little as possible
For roast of beef choose either the
first three ribs. cut from the sirloin
or the rump piece. After preparing
the roast for the oven wipe it with a
cloth wet with cold water. Do nor
put the meat in a dish of water to
wash it. Put the meat into dripping |
pan or, better. self basting rooster. |
sprinkle it with a little pepper and
dredge lightly with -four il desired. |
But do not put water In the pan nor |
sprinkle the meat with salt, because |
both extract the flavor Of the meat, |
and the salt draws out the juice. The
oven should be very hot. about $50 |
degrees, hot enough to scar the meat |
on all sides in ten or fifteen minutes.
Ii desired the soaring may be done on
top of the stove directly over the fire.
After the meat is well scared the tenn
perature should be lowered and the
meat allowed to cook more slowly I'M
til it is done. about fifteen minutes for
each pound. If dripping pan is used
the meat will require basting several
times during the first hour For this
melt some butter or some good. fresh
'drippings" in hot water. remove the
pan from the oven and haste thor
oughly. Do not pour water over the
neat nor haste with clear fat. After
.wo or three times there will be
enough fat in the pan for subsequent
castings. Salt may be added during
he last half hour of roasting or after
he meat has been well scared. TO be
Iufte satisfactory a roast should
weigh at least five pounds. Less than
hat the piece will be so small that by
he time II has been scared on all
ides there Will be very little center
,oFtion,