Evening star., 1934-10-05

~ EAT packers identify their
Nu meat grades by various
wv symbols-letters some times,
L some times figures. Find out
what your dealer handles. 1t
will pay you. When buying piece
of beef see that the flesh is good
red, velvety and fine grained, fat
creamy white, flaky, literally dis
tributed along connective tissues and
between muscle fibers, giving the cut
surface the streaked appearance
known as marbling; connective tissue,
small amount: bone pinkish and
porous.
A plan that gives marvellous results
for making beef tender is marinating
the beef for at least three hours in
French dressing made in the propor-
ton of one-fourth lemon juice or
vinegar to three-fourths oil, or one
third lemon Juice to two-thlrds oil,
or one-half to one-half and seasoned
with salt, pepper and any other condl-
ments you may fancy, such as paprika,
CAYENNE or table sauce. Or you can
simply use tomato juice as your
marinade Both answer the purpose
equally well, since the acid is what
softens the connective tissue and
makes the meat tender. You can then
broil, deep-fat fry, bake or bralse
the meat with equal success.
Broiling Is Favorite.
/ Broiling is the best way of cooking
tender cuts of meat. 1t is the quick
est known method OF Transforming
raw meat into something juicy, tender,
full favored and savory. Meat thus
cooked Is more healthful than when
fried. especially for children. There
are several top-stove broilers that do
the job just as well as the oven
broiler.
The coarser- -textured meats can be
used for braised beef, pot roast, soup,
or stew, but for broiling one must
select the silky, smooth, fine-grained
meats. rich red in color. sometimes
broiled meat is tough or dry; buy cor
rect meat for broiling purposes and
follow correct broiling methods.
Veal. being lighter color with less
fat than beef, still has the same char-
acteristics indicating quality. veal
steaks are less flavorsome than beef'
vary the menu. Veal chops oelng
rather dry, they should be rubbed with
cooking oil before being broiled. Lamb
is fine when broiled if the meat is OF
a high quality and fine texture. Trim
the pink skin and superfluous fat
from the edges of lamb chops.
For broiling, use meat which Is
already tender, requiring only little
cooking to make it palatable. ASK Tor
q T-bone, porterhOuSe, sirlolu. or CLUB
steak. Pork, veal and lamb chops are
suitable for broiling, allowing one or
tive chops per person, depending upon
the texture and quality of the chops.
If you have a round steak, better
bake it as Swiss or Spanish steak, or
cut it criss- cross with butcher knife,
rub flour well into both sides, and fry
in plenty of fat, like chicken. Round
steak as commonly bought is not
suitable for broiling, although it may
do if from the upper round OF very
fine young animal. Neither should
flank steak or rump be broiled. These
are not tender enough.
The broiler of your gas or electric
stove is usually used. To prevent
sticking of meat to the wires OF the
rack. grease them well with pastry
brush dipped in cooking oil. For
broiling, the meat is merely wiped with
cloth wrung tightly out OF cold
water, before placing on a plate IN
the coolest part of the refrigerator.
Then, at meal time, it is put in the
broiler without pounding, scoring, or
cutting into pieces. 1t is not salted
until after the cooking is completed,
as salt draws juices out of the meat,
and the purpose is first to scar both
surfaces at q very high temperature,
to seal the juices inside. then to cook
briefly, just long enough to make the
meat palatable.
Lamb, beef and veal may be broiled
rare. Beefsteak should be crisp and
brown on the outside, with a thin
layer of well-done meat, shading
through pink to bright red in the
center, so that the red juices run
freely when it is cut. A broiled steak
may be served medium done, but
never overlooked, as it will become
dried out. Overlooking pot roast
does not hurt it, because there Is
steam, but with broiled meat it is
entirely different, just like toas ting
bread-it will become dry and hard If
not removed when done.
Broiling may be done In an iron
frying pan, but never in Q steel fry