ON CHOOSING THE BEST MEAT

Radio Record, Volume VIII, Issue 26, 4 January 1935, Page 45

ON CHOOSING THE BEST MEAT

Points for the Housewife One of the most difficult problems for the young housewife is the choosing and buying of meat. She is unfamiliar with the various . cuts of meat, and invariably thinks that if she pays a good price she is bound to get the best joints. [THIS is not always so, as often the lesser known joints and the cheaper parts are excellent. Here are a few hints that should help. Bullock beef -is considered the best eating beef. This may ke known by its smooth, fine grain, and the deep red of the lean part. The fat should be cream, never -yellow, Although beef is seasonable all the year round, it is best in winter. Joints that have been hung for several days are more tender than fresh killed meat. The most suitable joints for roasting are the ribs, rump, sirloin, topside, and aitchbone. Steaks should always’ be grilled. Stewing parts are neck, shin, tail and flank, while brisket, the thin flank and silverside are most suitable for salting.. Both the cheek and the clod should have many hours of slow stewing. The heart can be stuffed and roasted; the _ tongue, boiled and served cold. Beef suet should be a cream shade firm and dry. The best suet is found round the kidney. Now mutton, the second favourite for Sunday dinner. This should be firm, the lean a red colour and the fat white and firm, Like beef, this eats better if hung for a few days. Except for the scrag end of the neck and the head, most parts are suitable for roasting. The best-liked joints are the shoulder, the saddle and leg. The breast of mutton to my mind, makes a nicer dish if boiled than when stuffed and baked. Frozen beef or mutton should be thawed slowly by hanging it in a warm place for at least an' hour before it is cooked. When choosing a piece of veal see that the lean is white and smooth, and the fat a whitish pink, Stale veal is moist. and. clammy and should be avoided. The fillet is the most popular joint. Stuffed and roasted it makes a very appetising meal. Choose about 41b. of fillet of veal. Remove the bone and stuff with a forcemeat made by mixing together 4oz. of breadcrumbs, two of shredded suet, a pinch of salt, a tablespoon full of | parsley, finely chopped, a teaspoonful of thyme, the grated rind of half a lemon and a beaten egg to bind. Tie the meat into a neat shape, sprinkle with seasoned flour and place in a baking tin with a piece of greaseproof paper over the top. Bake in a | moderate oven for nearly two hours basting frequently. A little dripping may be added to the tin if it appears dry. Loin of veal may also be stuffed, but it is tasty just plainly roasted. If it is to be stuffed, remove the bone, add the kidney, chopped fine, to the force-meat made as. above, spread the stuffing thickly where the: bones: have been, then roll up and tie. : Cover with a piece of buttered paper and bake for two hours. Place thin rashers of bacon over the meat ten minutes before it is to be dished.