The Waterbury Democrat., 1934-08-17
Combination Meat
 Flavoring An Art
Reputation of Greatest Chefs Depends Upon Ability to !, Bring Out the Desired Flavor

ThG reputation of some of the nost famous of foreign and Ameri- ban chefs lies not so much in their ability to cook food well as to bring to 1t the imagination and arr tistry of fine combinations of flav- ors and attractive service. In these days of get-your-own break lasts and 15 minute dinners, you can't expect to have much imagin- ation put into your meals - there isn't the time to season, taste and re-season that you need for new and original flavorings. But there in lies the art of food preparation and the habit should be cultivated.
 Start with just one food-meat. Combinations of meat flavors are freqently more interesting than the flavor of single meat. Veal which is one of our mildest favored meats can be made to take on an entirely new and delightful flavor if it has salt pork added to it. Take veal stew, for example - small cubes of salt pork Drowned with the veal and then cooked gently in the stey. give it new life. It adds bit of season. ing, bit of fat which the veal lacks, and helps to brown the meat.
 If you are adept with the lard ing needle - you'll find that lard ing a veal roast with strips of salt pork does things to the meat that you'll like.
 There are many familiar meat combination flavors which we take for granted, such as liver with ba- con, beef stack and kidney pie. mixed beef and pork for meat loaves and 2 or kinds of meat in a club sandwich - but there are so many other possibilities, too.
 On meat loaves alone, combina- tions of all sorts are delicious. For the usual 2 ID meat loaf try these various mixtures: 1 lb of beef mixed with 1-2 lb of veal and 1-2 lb fresh pork; or equal parts of these three meats. A loaf that has l 1-2 lbs veal and 1-2 lb pork is also delicious and mild, and for change there is a mixture of 1 1-2 lbs smoked ham and 1-2 ID fresn pork. You'll like this meat com bination seasoned with no salt, just a little brown sugar and cloves.
 Then there are the mixed meat grills which make good eating for particular appetites. Try brojling, along with lamb chops, a few lamb kidneys and some good, mild bacon, serving them all on the chop plate with some grilled mushroom caps or tomato slices. For cooler weather, sausages are excellent combinations with lamb and help to keep the cost of the meat dish down to normal.
 One of the combinations that seems to be unusually popular at good eating places just now IS broiled slices of ham served under breasts of chicken prepared by browning them in butted then steaming them done in a rich gravy. For a real guest surprise try this.
 The cold meat platter gives an- other chance to show your in- genuity in combining meat flavors. Serve meats which vary in color, in flavor and in texture for best liked results. Such platter might have cold meat loaf, spiced baked ham. jellied tongue and a spicy sausage such as Thuringer.
 Salads, too need the delft touch and taste of an experienced flavor artist. Try meat salad of half cold veal and half boiled ham cut in subes with the crisp vegetables and a bit of pickle for spicy flavor,