Meat Recipe

While it is undoubtedly true that raw meat is, as a rule, more easily

digested than cooked, our present state of civilization demands that it

be cooked, and we can only comply with the demand, preparing the food in

question so that it may be not only attractive to the eye, but in a

manner that will render it pleasing to the taste and readily

assimilated. Cooking softens the tissues, making the act of eating more

enjoyable, and also destroys parasitic growths.

To boil meat when broth is not desired, plunge into boiling water. The

water should be allowed to boil for about ten minutes and then be

permitted to fall somewhat below boiling point and kept at even heat for

a long time. The juices and flavors are thus retained.

It is not desirable that fish should be treated in this manner, as the

boiling water would break it into little pieces.

To stew meat, put small portions into cold water and raise temperature

slowly, until very hot, but not quite boiling. Let it remain thus for

some hours, and a rich broth, as well as juicy and tender meat, will

result.

In roasting meat it is well to remember that the smaller roast requires

the hotter fire. Intense heat produces a semi-solid condition of the

exterior, and prevents the drying up of the meat juices. Great heat

would be inapplicable to large cuts, the exterior of which would be

burned to a coal under such treatment before the heat could reach the

interior.

Young housekeepers and others who are not familiar with the various cuts

of meat obtainable in most of our markets will do well to consider

thoughtfully the accompanying illustrations.

In selecting beef we must remember that color is of great importance.

The surface of a fresh lean cut should be a bright red, while the fat

should be clear white. After being exposed to a warm atmosphere the

surface will of course become darker in color.

The loin commands a higher market price than any other cut, on account

of its tenderness and quality. The names applied to different parts of

the loin vary in different localities. The part nearest the ribs is

often called the "short steak," the other end the "sirloin."

It is interesting in this connection to recall the story which has been

told regarding the origin of the word "sirloin." It is said that this

steak found such favor with some epicurean king of olden times that he,

in a spirit of jocularity and good humor, bestowed upon it the honor of

knighthood, to the great delight of his assembled court, and as "Sir

Loin" it was thereafter known. It is a pity to spoil so good a story,

but the fact is that the word is derived from the French "sur" (upon)

and "longe" (loin), and the preferable orthography would therefore be

"surloin." However spelled, and whatever its history, the sirloin is

deservedly popular.

Between the short and sirloin is the portion usually called the

tenderloin, the name of which indicates its prevailing characteristic,

the tenderness which makes it a much-to-be-desired cut in spite of its

lack of juiciness and flavor as compared with other cuts.

The rib is the cut between the loin and chuck, and contains the best

roasts. The fat on the best grade of ribs should be about one-half inch

deep.

Round steaks are rather popular, but as Americans have a preference for

loin and rib cuts, a large share of the lower grades of "rounds" are

used otherwise, being converted into Hamburger, used as sausage

trimmings and disposed of in many other ways.

Chucks are used extensively as shoulder steak, boiling pieces, and make

very good roasts. Pot roasts are cut from the lower side, and stews or

soup meat from the neck. The better grade of chucks should have a

complete covering of fat, thickest at the rib end of the cut.

Quality in veal is determined by color and grain of flesh. It should be

light pink, nearly white, and should contain a quantity of fat. The many

ways of cooking and serving veal are so well known as to need but

passing mention; veal loaf, veal cutlets, chops, pie, stew, curry of

veal and many others are all favorite dishes in many homes.

In selecting mutton or lamb we should be guided by color, fineness of

grain, thickness of flesh and amount of fat. Mutton of a dull brick red

is preferable, though the color varies from that to dark red. Lamb on

account of its superior flavor is more popular than mutton. The flesh of

lamb should be light in color, of fine grain and the fat evenly

distributed. The nutritive value of mutton and lamb is practically the

same as beef.

The larger share of dressed pork is almost entirely clear fat, which

should be white, firm and evenly distributed. Skin should be thin and

smooth. Any detailed description of the various cuts of pork would be

superfluous here. Not all our eloquence could adequately picture the

delight with which an epicure gazes upon a ham boiled or baked by an

experienced Kentucky or Virginia cook. The "roasting pig" is also a

favorite in many places, and long has been, for, according to Irving, it

was much prized by Ichabod Crane of Sleepy Hollow, and it has been

mentioned by so great and learned a poet as Shakespeare.

Regarding all meats, we wish to say that as a rule the cheaper cuts have

as much food value as the more expensive ones. Careful cooking will

render the less expensive cuts delightfully appetizing. It is an

advantage to housekeepers to know that meat need not be the highest in

price to be nutritious and palatable.