The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1931-07-02
MEAT PRICES ARE
LOWER TO-DAY
Lowest in Twelve Years
Should Be Good
News
MEAT COOKERY
by MARIE CLIFFORD
department of Food Economics
Armour and Company

Every thrifty homemaker Is inter
ested in lower food prices and the
fact that meat prices are lower to-
day than they have been in twelve
years Is good news to all. l am re-
ferring to the cuts from the chuck,
short ribs, rump and round that
offer such delicious, tasty, morsels
when cooked for long time at a
low temperature in a covered pot or
rooster
All meat builds body and mind
and the so-called less tender mex
pensive meats are equally as effec-
tive as steaks and chops. In fact
the success depends largely on the
application of the correct method or
cookery.
The fundamentals OF meat cook
cry are few, but they are essential
to perfection. All cut sof meat can
not be cooked alike. Some are best
broiled, others baked, while still
others require braising, cooking In
water, or steam roasting.
The length of time and the tenn
perature also enter into the proper
cooking Of meats. This varies with
the different types of meat.
The amount of salt and pepper
seasoning has always been a matter
one amount and some on another,
however, after many experiments
conducted by good cooks, 1t has been
decided that the following seasoning
Is pleasing to the average palate:
"a teaspoon salt and 1-8 teaspoon
pepper for each pound Of meat, with
the exception of fat pork, which II
was found was more tasty When 1
teaspoon salt and Ia teaspoon pep
per was used for each pound or
meat purchased.
The following recipes are repre-
sentative of the fundamental meth
DDS mentioned above:
Steam Roasted Lamb Shoulder
Place q rolled shoulder of lamb
in q roasting pan. Rub drlpplnBs
or lay strips of Fixed Flavor star
Bacon over the top. Sprinkle with
l teaspoon salt and IA teaspoon
pepper, dredge with flour and brown
quickly in q hot oven. 525 degrees +,
for 80 minutes. Pour half cup OF
hot water over the meat. adjust the
cover of the rooster and cook In
slow oven, 1926 degrees f allowing
35 minutes to the pound. No bast-
ing will be required. Serve with
sauce made by heating half cup Oh
chopped sweet pickle of any sort
with the gravy in the pan.
Braised Tomato Pork Chops
Select as many should pork chops
as desired; salt, pepper and flour,
allowing l teaspoon salt ana l-4
teaspoon pepper for each pound OF
meat. Put chops in baking dish:
Slice onions, green pepper ana
lemon over chops, allowing ! medi-
UNI sized onion, Ia green pepper
and thin slices of lemon to every
4 chops, Then pour the canned to-
matoes over to cover the chops.
Bake in a moderate oven $3.50 de-
grees FL for "a hours. Serve not
with baked potatoes, or noodle ring.
Roast Beef
Wipe roast with damp cloth.
Weigh, noting the weight. Sprinkle
with salt and pepper, allowing "a
teaspoon salt and 1-8 teaspoon pep
per for each pound Of meat. dredge
with flour, and place in dripping
pan or rooster, and scar for 80 MIN
utes in a very hot oven, 500 degrees
II, this prevents the juices from es-
Gaping. Reduce temperature TO
ESQ degrees + and COOK uncoVereu.
For rare, allow Is minutes per
pound per weight Of the roast. For
medium rare, allow 18 minutes to
the pound and Ominutes to the
pound for fairl we'll done. The last
80 minutes, increase the tempera.-
ture to $50 degrees for final
browning.
Syrian Stew
2 cups raw lamb. cut into cubes
2 tablespoons fat
3 tablespoons flour
2 cups string beans
2 onions
2 cups tomatoes
Salt
Dredge the meat with flour after
rubbing in | IL teaspoons salt ana
Ia teaspoon pepper. Put rat IN