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Some Kitchen Kinks: Meats
UTILIZING THE FAT, BONE, AND TRIMMINGS IN MEATS, AND THE LEFT-OVER COLD MEATS In the percentage of fat present in different kinds and cuts of meat, a greater difference exists than in the percentage of proteids. The lowest percentage of fat ordinarily found in meat is 8.1 per cent, as in the shank of beef; the highest is 32 per cent in pork chops. The highest priced cuts, loin and ribs of beef, contain 20 to 25 per cent. If the fat of the meat is not eaten at the table, and is not utilized otherwise, a pecuniary loss results. If butter is the fat used in making crusts for meat pies, and in preparing the cheaper cuts, there is little economy involved; the fats from other meat should therefore be saved, as they may be used in place of butter in such cases, as well as in preparing many other foods. The fat from sausage or from the soup kettle, or from a pot roast, which is savory because it has been cooked with vegetables, is particularly acceptable. Sometimes savory vegetables, onion, or sweet herbs are added to fat when it is tried out to give it flavor.
Some illustrations of methods of preparing such cooking fats follow:
Trying Out Fat.-A double boiler is the best utensil to use in trying out small portions of fat. There is no danger of burning the fat and the odor is much less noticeable than if it is heated in a dish set directly over the fire.
Clarifying Fat.-Excepting where the purpose of clarifying fat is to remove flavors, a good method to follow is to pour boiling water over the fat, to boil thoroughly, and then to set it away to cool. The cold fat may be removed in a solid cake and any impurities clinging to it may be scraped off, as they will be found at the bottom of the layer. By repeating this process two or three times a cake of clean, white fat may be obtained.
A slight burned taste or similar objectionable flavors often can be removed from fat by means of potatoes. After melting the fat, put into it thick slices of raw potato; heat gradually. When the fat ceases to bubble and the potatoes are brown, strain through a cloth placed in a wire strainer.
Savory Drippings. When rendering the drippings of fat meat, add a small onion (do not cut it), a few leaves of summer savory and thyme, a teaspoonful of salt, and a little pepper. This is enough for a pint of fat. Keep the drippings covered and in a cool place.
Uses for Bones. - Almost any meat bones can be used in soup making, and if the meat is not all removed from them the soup is better. But some bones, especially the rib bones, if they have a little meat left on them, can be grilled or roasted into very palatable dishes. The "sparerib" of southern cooks is made of the rib bones from a roast of pork, and makes a favorite dish when well browned. The braised ribs of beef often served in high-class restaurants are made from the bones cut from rib roasts. In this connection it may be noted that many of the dishes popular in good hotels are made of portions of meat such as are frequently thrown away in private houses, but which with proper cooking and seasoning make attractive dishes and give most acceptable variety to the menu. An old recipe for "broiled bones" directs that the bones (beef ribs or sirloin bones on which the meat is not left too thick in any part) be sprinkled with salt and pepper (Cayenne), and broiled over a clear fire until browned. Another example of the use of bones is boiled marrow bone. The bones are cut in convenient lengths, the ends covered with a little piece of dough over which a floured cloth is tied, and cooked in boiling water for two hours. After removing the cloth and dough, the bones are placed upright on toast and served. pared as above, the bones may also be baked in a deep dish. Marrow is sometimes removed from bones after cooking, seasoned, and served on toast.
Pre- Trimmings from meat may be utilized in various "made dishes," of which examples will be given further on, or they can always be put to good use in the soup kettle. It is surprising how many economies may be practiced in such ways and also in the table use of left-over portions of cooked meat if attention is given to the matter. Many of the recipes given in this bulletin involve the use of left-overs. Others will suggest themselves or may be found in all the usual cookery books.