Press enter after choosing selection

Buying Beef

Buying Beef image
Parent Issue
Day
17
Month
February
Year
1865
Copyright
Public Domain
OCR Text

!'.- 11 hui: at .' butchtíi-'tf stíll, a t ;er carne tu wake 11 párchate. ' What Un yuu ask ful' a good beking i pipen of beet r" t' Tbifiy-'eight cents a ponntl" waa the l,Ct me off eleven pouud," said the i ciistonior. " I will coiné if) shortly nnd Hettlu tor it,'1 and In; went on tn oiraud. j After llio beef was we'ghed and " tríranvVdj" I sáid tu uy í'itcnd, the pri)vis.nib Joule1': '' I wisli to know jast fot' the curiosity of the i h : n , h'ow inuoh that beef has lutl in dffisiivg ?" '' Vcry vvtll. replied he, weighing it; " Thoru me nine poonda i:nd a half laHi." "And eleven potmds," I addod, " at fhirty ciíriit oon'H a pound, nqual to f'iur flbiLirs and eiglitíen cents. 'J hig divided I !y wo n:d a hnlf, niLikca just fortyfoar OiJiite ]'.r pnunrl. Rnther a tall prioe í" ' 1 1, pLivtiou'.arlj when a largo share t b. ' The xntm is a fool for baying t," re)T!eil Üie bütchcr, " but do matter what liijOyHt is, orne pecipl'j will huy it ; ai d, gper.illy, thay are üüt tho rielient iu the j.iacü üt'her." I thoug'iit of a cêriain littlu woman, lurlit of my cottage lióme, vrho manage thinge vcry l ifl "reiiily n marketing. Jn the uiatUr of' bcof, foi' iixtauce, nif.v.thn' the pricea ure so exorbitant, siiV purchuses tlist wbich ií ;uiuble for Btuffiiig, wliioli cau be obtained clear of b'ue, for twulve or fourteeu cunts per pound. Tliin is tlie recipe for cookiiig Tukú a slicjö of atauk, nci mutter iio'.v toogh, of' :ibout two pouiidü weigbl ; makj two grills of -tufiing, nf cruiiibs of bre;!, peppar, powdèred cloTe, or weet mai'j ii'iim as Jota choose ; rail tliu diesfing up in iba stuuk; wind a picea oí' tivitie aroivid it, tnkiiig c iré t secure the e;ids. ITive reuvly a kettle, or dcp slew pan, with a slicd or two of thin poik, rid ci'ispy. 'J'ako out tho [)ork aüd laj in tlie steak and turo it on cvt:iy side, until it a browu. Put in n Imlt'pirit of water, a iitUe aalt cover closely, boil slowly two hours. A'!d more w:itcr after a wbüo if it beemnes too dry. Some persona like thenddition of choppoJ ouions ; ha'f ;i amall one is enoutrb. ■ Wlien neaiiy dhe, add half a gil! of catsup, it' you like it. YVhen you tn.ke np tiie raeat, uriwiud tlia í ring carefuliv, so as not to uni'oli i it. Lay il i:! a fricagj disb, thicken the grsvy, if ti"t thick snougli alieady and pour it over the rm?a.t. Out the uieat in olièe' throiifih tlie roU. The touyht'st vn al is inndo tender and uulrieioun in thi wiiy, and it is equaüy nico heated over aikd iervcd tbe nes day. A leg of 'anib or smaii leg of rautton, cooked one ha' loogéï in the saiue way tnakes a pood dish.

Article

Subjects
Old News
Michigan Argus