Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-17
Mrs. Wilson Tells
Cuts of Meats
And Cires Correct Ways OF
Cooking Various Kinds So
as to Get Best Results
nv MRS. NJ. A. WILSON

VEAL is the young of the oxen anu
Y should be a delicate pink color, firm
to toucb and with some fat. Veal does
not contain rs much nutrimcnt as beef.
The estimated food value OF veal ls ap-
proximntcly as follows: Protcin.. l0;o
fat. 10; water, 81. ash, -; food value
per pound, GAO .cnlories. ., 40.
Veal is considered toothsome DELL
cacy, and the time allowance for COOK
ing is about the same as for the cheaper
cuts of beef. Veal should be well
cooked, and the most desired parts are
the loin and the outlets cut from the
flank.
Lamb. the young of mutton, is also
n delicacy, and is divided into two va :
rieties, the spring or dollhouse lamp,
and the lamb that is in season the year
round, and known to the trade as
yearling, the ycar-old sheep or lamb.
TO distinguish between lamb and NUT :
ton, break the second joint Of the feet
and If the joint shows as saw tooth
il is then n ycarling or lamb II TINS
Joint is smooth and of the usual Dali =
and socket joint. the animal is Older
than ycarling and the meat Is mutton:
The approximate value of lamb and
mutton is ns follows: Protein, 10.
fat, 22.5; water, 90. ash. 10; 1000
value per pound. 1000 calorics.
Pork. the meat from swine, comes
next on the list. This meat. owing to
the large percentage of fat, is suitable
for cold weather food, and should be
used quite sparingly during the warn
season. The smoked pork products arc
an exception to this ruling.
Pork. fresh and salted. contains thu
following food values: Protein, IA.
fat, Is: water. 40. ash. g; foot
value per pound, f4OO calories.
Ham, smoked: Protein, las: fat
"a. water. 3G.S; ash, "a; food value
value per I9und. 100 calorics.
The methods employed to cook thu
above meats differ greatly with TIT
character Of the meat.
Veal is cooked as for stcws, braisct
and roasted. The loin and rib chop'
are panned and broiled, while the fianl
or leg is made into outlets and sautect
or fried in deep fat.
Long. slow cooking for the stew ant
the brnisc is the usual ruling. Ih'
roast is basted frequently and cooked
quite slowly, allowing from twenty -tiv'
to thirty minutes to the pound.
The chops are either broilcd o
Dreaded and then sauteed. The tillets OF
outlets from the flank or leg are Gu
to shape. dipped in -four, then in beatcl
milk and egg. and then rolled in. fin
crumbs and sauteed in sufficient hot fa
10 brown; then placed in oven for tel
minutes to finish cooking. 1t is usua
to serve this meat with tomato, pars
ley or brown sauce or gravy. Serv'
cranberry jelly for tart flavor or rs I
condiment.
Lamb and mutton are cooked in same
manner, The neck and breast are usu
ally used for stcws. the ribs and loil
for chops and the shoulder and leg TO
roast and boiling.
Capcr sauce and mint sauce. as wei
as the regular brown gravy, ACCOMPANY
the brUilcd and rOaSt meats: also Gran
. berry and currant Jelly. Cold cuts o
this meat nrc served also with min
jelly. cranberry jelly or tartar sauce
Time allowance for boiling and roasting
twenty five minutes to the pound.
The pork cuts are the loin. hams
shoulders, back and belly cuts. Both tn
shoulders and hams are sold and use
as fresh and smoked cuts. The bacl
and belly cuts are snlted and smoked
making bacon and salt fat pork.
The loins are used for chops an,
roastS.
Both the loin. shoulders and fresl
hams are used for boiling rs well a
roasting. Pork requires long SLOW
cooking. allowing Il full thirty minute
to the pound, whether boiling or roast
ing.
Bacon is boiled usually with garder
green's or cabbage, and broied or friet
as rasher for breakfast or as garnish
Ham is sliced and panned or braised
boiled and baked.
Time allowance for boiling ham
twenty-five minutes to the pound
Time allowance for baking" smoked
ham, one hour per pound, in slow oven
How to Broil q Veal, Lamb or Mutton
Chop
Have butcher cut the chop about
three -fourths inch thick, place in deeI
dish and cover with we'll seasoned
French dressing. marinate for twenty
minutes, lift to drain, and place In hot
broler. Cook for four minutes, tur1,
and cook for five minutes longer. Lift
to hot platter and spread with parsley
horseradish or mustard butter; garnish
with parsley or watercress.
Th" rib chops may be Frcnched by
cutting meat from three inches of the
tip end of the rib bones and scrapinc
bone clean. This end is then covered
with paper frill just before serving
Pork chops may be Dreaded as for
the veal outlets and chops, or panned
brown by dipping in -four. then brown
ing in hot fat, allowing about eight
minutes to cook. This chop is served
with brown gravy.
DO not season meats until after they
are cooked; this will improve the flavor
and tenderness Of the meats. Just five
minutes before serving is the usual
time for seasoning all meats, except
roasts.