In fact, if the butcher is
competent, this is a very good source from which to obtain a knowledge
of such matters.
Another way in which to reduce the meat bill is to utilize the trimmings
of bone and fat from pieces of meat. In most cases, these are of no
value to the butcher, so that if a request for them is made, he will, as
a rule, be glad to wrap them up with the meat that is purchased. They
are of considerable value to the housewife, for the bones may go into
the stock pot, while the fat, if it is tried out, can be used for
many things.
17. The quantity of meat to purchase depends, of course, on the number
of persons that are to be served with it. However, it is often a good
plan to purchase a larger piece than is required for a single meal and
then use what remains for another meal. For instance, a large roast is
always better than a small one, because it does not dry out in the
process of cookery and the part that remains after one meal may be
served cold in slices or used for making some other dish, such as meat
pie or hash. Such a plan also saves both time and fuel, because
sufficient meat for several meals may be cooked at one time.
In purchasing meat, there are certain pieces that should never be asked
for by the pound or by the price. For instance, the housewife should not
say to the butcher, "Give me 2 pounds of porterhouse steak," nor should
she say, "Give me 25 cents worth of chops.
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