San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-18
By Mrs. Christine Frederick,

Household EFFICIENCY.
coarse piece like "brisket" in beef
should be treated by the same
cooking method as tender piece
in the same location of FLANK" in
mutton. Whereas a tender piece
like the "first cut" of the ribs in
beef must be prepared by the same
cooking method as tender piece
of the 'loin" in pork, the rack
in veal, or the track" or 'loin" in
mutton. In short, once the house
wife has grasped these simple
first principles" of meat cutting
and buying, she can readily adapt
her cooking methods accordingly
1t is not then necessary to
burden her with recipe after
recipe for this or that stew, this or
that roast-once she can make a
good stew from the right cut Of
stew meat in beef-she can make
a good stew from the right cut OF
stew meat in mutton, lamb or veal
or antelope or giraffe if she
could find Such a animal in the
market!
Next, all the recipes in all the
cook books in the world can be
classified into only four main
methods of meat cooking: %
Broiling, or frying under or over
direct heat at high temperature
for short time. (2) Roasting, or
baking by indirect heat in an en-
closed oven, pan or other cooking
equipment at a high temperature
for continued period. CD
Braising, or stewing by either di-
rect or indirect heat in an en-
closed dish or pot with considerable
liquids, at a low temperature for a
long period. ca Boiling, with Ii
rect flame in open or enclosed
vessel, with a quantity of liquid, at
a simmering temperature for still
longer period.
Of these four methods, the first
two, broiling and roasting are the
ones adapted to all tender cuts of
meat from any animal; and the
second two, braising and boiling,
are the ones adapted to all tough
cuts of meat from any animal.
Nothing could be simpleri Know
your cut, from what part of the
animal il comes, and you then in
stantly know what cooking method
to follow!
What is called braising is some
times more familiar under the term
casseroling or stewing-the pro-
cess of first soaring by hot flame
a large or small piece of meat to
prevent the escape of juices, ahd
then continuing the cooking over a
very low flame for a long period
until the fibres are broken down
and made tender.
This is the one and always to be
followed cooking method for tough
or cheaper CUTS" no matter from
what animal. And the resulting
stew, pot-roast, goulash, fricassee
or whatever special name caleb
can be infinitely changed by using
various seasonings and herbs and
by accompanying the meat by diff
ferent vegetables, rice, noodles and
similar accessory foods.
1t is these dishes which contain
all the nutriment of any roastS,
chop or steak at p to 15 the price.
And while the former are delicious
and desirable occasionally if the
purse affords, | am making plea
here for much more frequent use
. of other cuts equally appetizing
and nutritious if cooked properly.
Many pieces seldom used at the
family table deserve special men
ton; oxtails make exceedingly rich
favored stews or soup; a stuffed
beef heart is a most satisfying cold
weather dish, especially when &C
companied with noodles or Spag-
hetti; the use of beef kidneys to-
gethcr with inexpensive pieces Of
beef in a beef and kidney pic
covered with a baking powder
crust, is a hearty dish far out of
proportion to its extremely low
cost; no one who has not tried
"fresh ham" would believe how
similar to chicken or the choicest
veal are the slices of this unsmoked
pork which has practically no waste
and which cuts to excellent adj
vantage; while sweetbreads are in
expensive in some locations, they
and calves brains may be served
occasionally as a pleasing change
to heavier types of meat dishes;
tripe is another very economical
piece, which properly prepared is
worth considering as a Winter
breakfast or supper dish.
Certain meat pieces of thin
and flat nature, such as the flank,
the brisket or a shoulder piece
from which the bones have been
removed, are particularly suitable
for rolling and stuffing, a plan
which adds greatly to the flavor
and Stretches" the dish, thus
again making for economy. The
beef flank, or skirt steak" the
shoulder-breast-shank of lamb
make especially good homeless rolls
when filled with cup or more of
bread stuffing and cooked by the
L