Cooking for profit

To roast or bake meat so that, however small the piece may be, it will be found full of gravy when cut, it is necessary to have the pan it is baked in hot before the meat goes in, and although there must be liquor in the pan while it is baking, that should be added after the meat has become hot enough outside for the pores to be closed and juices retained inside. The choice roasting piece of beef is the ribs between the edge of the shoulderblade and the loin — the short ribs. As the butchers have to sell everything, as a matter of business, they take out the ribs and coil the thin meat of the breast around the choice upper portion, and make a neat cushion-shaped roast, secured with twine and skewers. In the places where the highest prices are paid, however, the breast portion has to be c it away altogether and cooked separately, as in our example of last week, and the choice upper portion or entree-cote only is roasted. This is nearly always cooked rare done, and the plentiful gravy that flows from it when cut is caught in a dish and is the only gravy served with it. As to time, the old rule is the only one. Allow a quarter of an hour for each pound of meat, and less, according to judgment, when the roast is of thin shape or required to be very rare done. Common Roast of beef, by slicing off the top. To be carved Choice roast, close trimmed and the spine bone removed. To be carved by cutting entire slices off the end. Cost of roast beef— common roast beef at 12c, loses one-third in trimmings and cooking — 1 pound 18c, 6 plates to the pound, 3c per plate. Choice roast at 18c, same proportions, 6 places to the pound 4Jc per plate. 171— Stuffed Brisket of Veal. The breast or brisket of veal is a lowpriced cut, at least when the veal is large, but is most excellent when cooked tender. There is a large proportion of gelatinous bone and tendon good for soups and stews. Take the entire "plate," as the butchers call it, and take out the bones by cutting down the sides of the ribs and along the brisket edge with the point of the knife, without cutting down through. Then chop the bone in pieces and use them in soup, as directed in a previous recipe. Make the bread stuffing the same as for roast turkey, lay it on the broad, boneless piece of veal — which may be made broader and evener by splitting the breast edge part way — then roll up and tie in good shape with twine. Put the rolled veal into a baking pan, with fat skimmed from the soup, a little water and bait and baked with greased paper on top for a time, according to the size of the veal — probably an hour and a half. Baste it with a little drippings, roll it over in the glaze or gravy of the pan when that becomes brown at last, and make pan gravy when the meat is taken out the usual way. Cost of material — 3 lbs veal brisket at 10c losen one half in boning, soup bones pay for the dressing — 2 lbs stuffed veal for 30, or 8 to 10 orders, 3c per plate. 172— Ragout of Sweetbreads and Mushrooms. 2 or 3 large sweetbreads, or 1 pound. •J can mushrooms. 2 ounces butter — size of an egg. 1 tablespoon flour. Little minced onion and ham for seasoning. Juice of 1 lemon. Cayenne and salt. Fried shapes of bread for the border.