A sheep's liver is as highly es teemed in England a.s calf's liver is here. In American markets it is al most given away. If liver looks cloudy, or a heart and kidney have a streaky, spotted appearance, you may be sure they are diseased and will make dangerous food. When cut from a well-nourished, health3r ani mal, they are smooth, red, and juic3r. A calf's heart is a most appetizing dish larded, stuffed vvith a well-sea soned dressing, roasted, and served with rich, brown gravy.
There is a knack in picking out a soup bone as well as in knowing how to cook it. It ought to be two thirds meat, one third bone and fat. If one has a large family, the best method to follow in winter when making soup, is to purchase two pieces of shin, one heavy with meat, the other bone and gristle. It must be cooked very slowly. When tender, take the meat, separating it from the bone and gristle, which may be left to cook until all the good is out of it. The meat makes a good hash or stew and is not to be despised for cro quettes. Fifty cents' worth of shin (when there is no waste) yields sev eral nourishing meals in the shape of stew, hash, galantine, and soup.
It will pay a housewife who caters to a large family to purchase a set of butcher's tools. They cost several dollars, but within a year she can save the price of them by getting pieces of meat, during the winter at least, big enough to make a munber of meals. Of course cold-storage room is a necessity. For instance in the course of two weeks, a quarter of mutton can be utilized in a good-sized household. The first part to be used is the flank, because its keeping quali ties are not so good as other parts of the quarter. Cut off the small end of the ribs, leaving the loin chops and the rib quite short. The loin can then be hung in a cold pantry. The flank vvill make severs,1 quarts of fine mutton stock as well as a stew. In this way, one ma3r have at a moder ate cost the chops for which a butcher charges fancy prices, besides a num ber of other cuts, which, although not quite as choice, make excellent dishes when cooked properly. Beef, pork, and veal in large cuts may be purchased during the winter and cut by the housewife to suit her needs. An ac commodating butcher will generally be willing to give his customer a les son on how to divide meat, and with sharp tools any woman can accom plish it.
Roast Beef.
Use, if possible, a covered roaster for cooking any sort of meat. The re sult is much more savory roast and less shrinkage. Wipe the meat, set it
in a dripping pan, skin side down, rub with salt and pepper, then dredge with flour. Have the oven as hot as possible when it is put in, so the out side will sear quickly and prevent the escape of the meat juice. As soon as the flour in the pan is brown, reduce the heat and baste with the fat, which has flowed from the roast. When the meat is half done, turn it on the other side and dredge with flour. Should there be the slightest appearance of flour in the pan turn ing black, add a little water and baste every fifteen minutes until done, al lowing one hour for each five pounds if the meat is desired rare. An hour and twenty minutes is needed if you wish it well done.
Roast-Beef Gravy.
Pour out the largest part of the fat, set the pan on top of the stove, add cupful flour, and stir it through the dripping until well browned. Pepper and salt to taste. Add gradually from 1 to 2 cupfuls boiling water, and beat tbe gravy smooth with a wire spoon; if it is not rich enough in coloring, brown with teaspoonful kitchen bouquet.
Casserole of Beefsteak.
Saute 3 sliced onions in a table spoonful butter; put them into the casserole. Cut a steak, from the up per side of the round, into pieces suit able for one portion. Put them in the saute pan and sear on all sides, then in the casserole. Add a table spoonful flour to the saute pan, let it brown, add cupfuls water, and stir until thickened, season with salt, pep per, and a tablespoonful chopped parsley. Add a little Worcestershire Sauce and mushroom catsup. The sauce will be richer if stock is used instead of water. Pour the sauce over the meat, cover the casserolt, set in the oven, and cook slowly until the meat is tender, then cover the top with parboiled, sliced potatoes, and return to the oven to finish cooking the potatoes. Serve in the casserole.
To Broil a Steak.
Have the coals glowing hot, with out flame or smoke. Grease a broiler with beef fat, place the steak in it, and hold it over the fire while count ing ten slowly. Turn the broiler and hold the other side down for the same length of time. Turn the meat once in ten seconds for about one minute, or until it is well seared; then hold it farther fro A. the fire, turning occa sionally until the surface is brown. Just before taking it from the fire, sprinkle with salt and pepper, turn ing each side once more to the heat to cook the seasoning. When the steak is cooked, la3r it on the platter, and spread both sides with butter.