Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-04-13
BY C. r. LANGWORTHY, Phi. D.
United States Expert in Charge of
Nutrition Investigation. Depart
ment of Agriculture.

ment of Agriculture.
Chopping meat is one OF the
principal methods of making
tough and inexpensive meat ten
DER. e., dividing It finely and thus
cutting the connective tissue into
small bits. Such meats have an
other advantage in that they may
be cooked quickly and economically.
In broiling chopped meat, the fact
should be kept IN mind that there
is no reason why 1t should not be
cooked like the best and most ex-
pensive tenderloin. The only reason
that ever existed for difference in
treatment was the toughness Of the
connective tissue. and this feature
has been overcome by the chop
ping. The ideal to be reached in
broiling steak is to scar the sur
face very quickly, so that the juices
which contain the greater part Of
the fiavoring Of the meat shall be
kept in, and then to allow the heat
TO penetrate to the inside until the
whole mass is cooked to the taste
of the family. To pass the point
where the meat ceases to be puffy
and juicy and becomes fiat and hard
is very undesirable, as the palata-
bility is then lost Exactly the same
ideal should be kept in mind in
broiling chopped meat. If this were
always done. hard, compact, taste
less balls or cakes Of meat would be
served less often. To begin with,
the broiler should be even more
carefully creased than for a whole
steak. This makes II possible 10
form the balls or cakes of chopped
meat with very little pressure with
out running the risk OF having them
pulled to pieces by adhering to the
wires Of the broiler. They should
be heated on both sides even more
quickly than the steak, because the
chopping has provided more ways
OF escape for the juice, and these
openings should be sealed as soon
as possible. The interior should be
cooked to the taste of the family
just as the steak Is.
In regard to broiling, II may Incl
dentally be noted that housekeepers
often make themselves unnecessary
work when broiling under gas by
allowing the juice from steaks or
meat balls to drop into the large
pan under the rack. A smaller pan
set in the larger one may be made
20 catch all the juice and fat, and
is much easier TO wash. II serves
also to ecOnomize the gravy.
Chopped raw meat OF almost any
kind can be very quickly made into
a savory dish by cooking IL with
water or with water and milk for a
short time, then thickening with
butter and -four, and adding differ
ent seasonings as relishsd. either
pepper and salt alone. or onion
Juice. celery or tomato. Such a
dish may be made TO go further"
by serving It on toast or with a
border Of rice or in some similar
combination.
Porterhouse Steak.
Before speaking OF the cooking
of the cuts that lack tenderness
throughout, II may be well to refer
to the fact that the flank end OF
the porterhOuse is TO DO classed
with the toughest OF cuts, and with
those which, when cooked alone, are
with difficulty made tender even by
long heating. Mock duck, which Is
commonly made out Of flank steak,
can be rendered tender enough to
be palatable only by long steRmlng
or cooking in water, and yet people
quite generally broil this part of the
steak with the tsnderloin and eX-
pect IL to be eaten. The fact is
that to broil this part OF the porter
house steak Is not good manage