The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-09-25
Less Costly
Meat Gives
Food Value
Nutrition and Taste Like
Choice Cuts; Careful
Cooking Advised.
SEPT. %, 1884,
BY RUTH CHAMBERS
arthoritv on Meat Cookery

TN these days Of continued econ
L onv the smart housewife shops
for economical cuts Of meat. Be-
s$use the food budget is small Is
no excuse to deprive the family OF
It's regular portions Of meat; in fact
from a nutritional standpoint. it is
not advisable to reduce the meat
part OF the meal
The less-demanded and less ex-
pensivs cuts Of meat are just as nu-
tritious and fun Of favor as the
steaks and chops. but because they
contain more connective tissue they
require a little more time and care
IN cooking.
II takes a bit more knowledge OF
meat cookery 70 prepare tender ana
attractive finished dishes from these
less demanded meat cuts than from
the more familiar ones but the
pride and satisfaction IN the tasty
platter Of meat more than repays
Won for the time and thought APP
Piled TO the preparation Of the rec
ipe
The tender cuts are cooked by
dry heat. as in roasting and broil-
ing. Since this method OF cooking
hardens connective tissue, moist
heat applied slowly and for a long
time is used instead for less tender
cuts. which have more connective
tissue than the tender cuts.
In ordering beef. instead Of ask
ing for steaks. tenderloin or rib
roasts. try a rump roast. chuck roast,
flank. neck or ground meat. In pork,
ask for shoulder, sparerlbs, ham
hooks. salt pork. fresh butts, bacon
squares or ends, pigs feet, liver or
heart.
In lamb. some Of the less demand
ed cuts are shoulder. stew meat and
heart. Try shoulder Of veal, veal
breast or veal shanks.
The less tender cuts are prepared
by cooking in water, lsinmering),
bv stewing tmeat cut in small
pieces. by braising. and also in
soup making. that Is, extracting all
llE lulIt DNoclDAE.
Simmering Instructions
In simmering. the meat is put on
IN a kettle of water. the tempera-
ture of which is about 185 degrees.
DO not use a high degree of heat,
for that will cause the meat to be
less Juicy and less we'll favored than
II simmered. There should be no
movement in the water. no bubbllng.
There are three ways of stewing
meat. The pieces may De we'll
Drowned in a small amount Of fat
before the water is added. This IS
known as a brown stew. The flavor
and aroma similar TO brOiled or
roasted meat is thus obtained
The second way is to plunge the
meat into boiling water and then
reduce the temperature to the SIM
mering point. The third way Is TO
put the meat into cold water and
increase the temperature gradually
to 1S5 degrees. The meat is cooked
until 1t is tender. This stew will
have a highly favored broth.
How to BraiSe Meat
BraiSing is a method satisfactory
for cooking large pieces from the
less tender cuts The meat is
Drowned we'll on all sides For these
pieces Of meat. it may be well TO
add fat in soaring. To obtain this,
try out some Of the suet from the
meat. After the meat is well
Drowned. add a little water and con-
tlnue cooking slowly until tender
Examples Of praised meat are pot
roast. Swiss steak and fricaSSe. Pork
chops and veal outlets are best
cooked by braiSing
For soup making. the soup bone
should be cracked and the meat cut
in small pieces so that the juices
may escape readily This meat from
which soup is made loses very little
Of its food value and should be used
in combination with other highly
favored foods