The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-10-03

kinds OF meat cuts which may
be purchased for a song. II is wise
and profitable TO remember that
in the carcass Of every animal used
for food there are certain cuts which
are in great demand. These are the
tender. sO-called choice cuts. which
because Of their texture and ease
In cooking make up the greater part
Of the consumer demand. The prices
OF these cuts are higher because OF
the greater demand for them.
II You are trying TO buy most
economically. console yourself that
you can provide your family with
just as good tasting and just as
nOurishing meat from the selection
OF the less demanded cuts. These
are the parts of the animal which
have a good amount Of connective
tissue. but they also have the most
flavor. When they are cooked prop
erly they are exactly as appetizing
as the more popular cuts.
Because OF the greater quantity
OF connective tissue IN these less de-
manded cuts. they need some special
attention. This tissue will soften
when IL is heated in the presence
OF moisture. or when it is treated
with an acid solution.
Tenderizing Methods
Pounding the hbers tends to
break them down and make for
more tender meats. The most COM
mon method of making the con-
nective tissue more tender is 70
break up the long tissues by grind
ing or cubing or chopping the meat.
That probably accounts for all the
recipes for meat loaf.
Sometimes meat is treated to a
double dose of rendering treatment.
The meat is first pounded, while the
-four is being worked into 1t, then
softened BY acid when sour cream
or tomato Juice is added. The acid
reacts on the flbers and completes
the Job of making a luscious, tasty
and tender meat dish.
A very attractive pot roast may be
made from the bOned and rolled
chuck of beef. II this is soaked
for a few days in an acid solution
made with a small amount of vine
gar and water to cover, your family
viii experience a new taste thrill.
The German cooks call this Sauer
braten. The gravy may be made
with this sour liquid and it is deli
cious served over boiled potatoes.
Sauer Braten
pounds beef. chuck. rump or round
salt and pepper
1 onion. sliced
2 hay ieaves
teaspoon DeppercOrns
Vinegar and water
Onc-fourth cup sugar
One-fourth cup raisins
4-6 gingersnaps
I cup thick sour cream. II desired
Sprinkle meat well with salt and
pepper and rub in thoroughly. Place
with onions. bay leaves and pepper
corns in a deep earthen dish. Add
water TO vinegar. equal parts If
vinegar is very strong. and salt and
sugar TO taste. Pour hot over meat,
having enough liquid TO cover. Cover
dish well. put in cool place and let
stand eight days.
Brown meat. which has been we'll
drained. in a little hot fat. Add
some Of the spiced vinegar, cover
tightly and cook slowly. three hours
or longer. until tender. Remove
meat from liquid and strain liquid.
Remove fat. Let One-fourth cup
sugar melt in a heavy skillet. Add
very gradually the strained liquid,
then the raisins and ginger snaps.
Cook until thickened and smooth
and pour while hot over the sliced
meat. Add one cup thick sour c'1am
TO the gravy. if desired.
Spiced Pot Roast
For the women who finG It diff
cult TO plan ahead and who may
not want TO soak the meat for sew
eral DAYS. there is a short cut which
will prove quite satisfactory if you