The Republican. [volume] (Oakland, Md.) 1877-current, 1933-02-23
Homemakers' Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
THE CHEAPER CUTS OF MEAT

THE CHEAPER CUTS OF MEAT
To cook these cuts to the best adj
vantage, says the Bureau of Home
Economics, remember that heat, mois-
ture and long slow cooking are need
ed to make tough meat tender. The
cheaper cuts make good pot roasts,
Swiss steak or stew, to mention top
of-the-stove methods, which require
less fuel than oven-cooking. For oven
dinners, stuffed flank steak, baked in
the oven, or any of the cheaper cuts
in a casserole with vegetables, are
other good ways to use these low
priced meats. And leftover pot
roasts make good hot roast beef sand
witches or brown hash.
In other words, for the less tender
cuts of beef, follow these cooking
principles: Scar the meat in a small
quantity of fat until it is Drowned
this to develop flavor; after browning
reduce the heat, add judicious guam
tity of water, cover tightly, and cook
slowly until the meat is tender
enough to be cut with a fork. 1t will
give up a good deal of juice during
the cooking, but that makes good
gravy, to be served as part of the
dish. Or cook the meat with tomatoes
instead of water, and give it DIFF
ferent flavor. With tomatoes, onion,
and green pepper, it is called Spanish
steak.
Another good way with less tender
meat is to grind it. Then it can be
cooked in the same way as tender
steak or roast that is broiled or pam
broiled or baked. Ground beef broil-
ed on toast, hamburg steak, and beef
loaf are some of the best ways of
using ground beef.
Pot Roast of Beef with Vegetables
Select a piece of beef chuck, rump
or round weighing 8 to a pounds.
Season with salt and pepper. Brown
the meat in beef fat, add small
quantity of water, cover the kettle
closely with a lid, and cook slowly
until the meat is tender when pierced
with a fork. This will take about 3
hours. Add onions, carrots or pota-
toes during the last hour of cooking.
To make gravy, first skim the fat
from the liquid in the pot. For thick
ening, allow to each cup of liquid 2
tablespoons of the fat and " table,
spoons of flour. Mix the fat and the
-four thoroughly, add to the meat
broth and stir over the fire until
smooth. Season to taste.
Scrapple
Select three pounds of bony pieces
of pork. Simmer in quarts of water
until the meat drops from the bone.
Strain off the broth, remove the
bones, taking care to get out all the
tiny pieces, and chop the meat fine.
There should be about 2 quarts of
DrOCH, anu IL uetSSSdAy duu "oCCA "
make this quantity. Bring the broth
to the boiling point, slowly stir in 2
cups of corn meal or 3 cups of cracked
wheat, cook for about 80 minutes and
stir frequently. Add the chopped
meat, salt, and any other seasoning
such as little sage or thyme. Pour
the hot scrapple into bread pans which
have been rinsed with cold water. Let
stand until cold and firm, slice and
brown slowly in hot skillet. If the
scrapple is rich with fat, no more
fat is needed for frying.
Sausage and Fried Apples
Fry sausage until brown and crisp,
drain on absorbent paper and keep
hot. Leave about tablespoons of the
sausage fat in the skillet. Meanwhile
slice or quarter apples, leaving the