5. Middle of Rump.
6. Face of Rump.
7. Aitch Bone.
8. Lower Part of Round.
8^. Top of Round.
9. Vein.
10. Poorer Part of Round.
11. Poorer Part of Vein.
12. Shin.
13. Boneless Flank.
14. Thick Flank with Bone.
15. First Cut of Ribs.
c. Chuck Ribs.
d. Neck.
16. Rattle Rand.
17. Second Cut of Rattle Rand.
18. Brisket (a. the navel end ;
butt end).
19. Fore Shin.
b the
3
^' \7/
^3
//I
Fig. 16. Hind Quarter of Beef.
The figures in the hind quarter correspond to those in
the same section of the whole ox.
The Boston Cook Booh.
213
All meat should be removed from the brown paper in
which it is wrapped as soon as it comes from the market,
or it will taste of the paper and the paper will absorb the
meat juices. Wipe all over with a clean wet cloth.
Chops and steaks will keep sweet much longer if examined
at once, and any parts that are not clean and sweet
removed. In warm weather look at the meat often. Put
it on a dish near, but never directly upon, the ice.
Cost of Meat and Game.
Shin of beef,
3 to 6
cts. per lb.
Lamb, leg.
14 to 30 cts. per lb.
Middle cut of shir
, 7 to 10
Lamb, chops.
15 to 40 "
Lower part of
Lamb, fore
round,
13 to 15
u u
quarter.
10 to 25
Vein,
20 to 25
Veal, knuckle.
12 to 17 "
Top of round.
20 to 25
U ( (
Veal, cutlet.
22 to 28 "
Aitch bone,
8 to 10
(( (<
Veal, breast.
9 to 14 " "
Face of rump,
17 to 22
Sweetbreads,
25 to 70 " whole.
Middle, ^'
25 to 28
U ((
Calf's liver,
25 to 70 "
Back, "
22 to 30
Calf's heart.
5 to 8 each.
Sirloin,
28 to 33
Calf's head,
Fresh pork.
25 to 60 " "
Whole tenderloin, 75 c. to i
U.OO "
9 to 15 " per lb.
Small
30 to 45 cts. "
Salt pork,
11 to 15 " "
Tip of sirloin,
22 to 30
Bacon, bag.
17 to 20 "
First cut of rib,
17 to 25
Bacon, slices,
15 to 18 " "
Second cut of rib,
15 to 20
U (.1
Hani, bag,
17 to 20 "
Chuck rib,
7 to 14
Ham, sliced.
20 to 25 *'
Second cut, rib
Lard,
11 to 15 " "
corned,
12 to 15
U 11
Leaf lard,
10 to 15
Brisket,
8 to 12
il u
Sausage,
Turkeys,
12 to 20 "
Boneless brisket,
15
il (i
20 to 35 "
Flank,
6 to 11
11 u
Fowl,
12 to 30 "
Liver,
10 to 12
(( u
Chickens,
18 to 75 "
Tripe, plain,
6 to 18
u a
Ducks, wild,
25 c. to $1.50 each.
Tripe, honey-comb, 15
Ducks, tame.
20 to 37 cts. per lb.
Heart,
3 to 10
4( u
Ducks, Canvas-
Suet,
7 to 12
u u
back,
$1.50 to $2.00 each.
Mutton, leg,
12 to 20
Grouse,
75 c. to $1.25 "
Mutton, loin,
14 to 20
Partridge,
75 c. to $1.25 "
Mutton, saddle,
15 to 20
Pigeon, wild,
75 c. to $2.00 per d.
Mutton, chops.
15 to 25
u ((
Pigeon, tame.
12| to 25 cts. each.
Mutton, fore
Squab,
$2.50 to $4.50 per d.
quarter,
8 to 12
It ((
Quail,
$1.50 to $3.00
Mutton, neck,
6 to 9
(( u
214
The Boston Cook Book.
BEEF.
Good beef should be bright red, well marbled with yel-
lowish-white fat, and with a thick outside layer of fat.
The flesh must be firm, and when pressed with the finger
no mark should be left. The suet should be dry, and
crumble easily.
Page 128
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
5. Middle of Rump.
6. Face of Rump.
7. Aitch Bone.
8. Lower Part of Round. 8^. Top of Round.
9. Vein.
10. Poorer Part of Round.
11. Poorer Part of Vein.
12. Shin.
13. Boneless Flank.
14. Thick Flank with Bone.
15. First Cut of Ribs.
c. Chuck Ribs.
d. Neck.
16. Rattle Rand.
17. Second Cut of Rattle Rand.
18. Brisket (a. the navel end ;
butt end).
19. Fore Shin.
b the
^' \7/
^3
//I
Fig. 16. Hind Quarter of Beef.
The figures in the hind quarter correspond to those in the same section of the whole ox.
The Boston Cook Booh.
All meat should be removed from the brown paper in which it is wrapped as soon as it comes from the market, or it will taste of the paper and the paper will absorb the meat juices. Wipe all over with a clean wet cloth. Chops and steaks will keep sweet much longer if examined at once, and any parts that are not clean and sweet removed. In warm weather look at the meat often. Put it on a dish near, but never directly upon, the ice.
Cost of Meat and Game.
Shin of beef,
3 to 6
cts. per lb.
Lamb, leg.
14 to 30 cts. per lb.
Middle cut of shir
, 7 to 10
Lamb, chops.
15 to 40 "
Lower part of
Lamb, fore
round,
13 to 15
u u
quarter.
10 to 25
Vein,
20 to 25
Veal, knuckle.
12 to 17 "
Top of round.
20 to 25
U ( (
Veal, cutlet.
22 to 28 "
Aitch bone,
8 to 10
(( (<
Veal, breast.
9 to 14 " "
Face of rump,
17 to 22
Sweetbreads,
25 to 70 " whole.
Middle, ^'
25 to 28
U ((
Calf's liver,
25 to 70 "
Back, "
22 to 30
Calf's heart.
5 to 8 each.
Sirloin,
28 to 33
Calf's head, Fresh pork.
25 to 60 " "
Whole tenderloin, 75 c. to i
U.OO "
9 to 15 " per lb.
Small
30 to 45 cts. "
Salt pork,
11 to 15 " "
Tip of sirloin,
22 to 30
Bacon, bag.
17 to 20 "
First cut of rib,
17 to 25
Bacon, slices,
15 to 18 " "
Second cut of rib,
15 to 20
U (.1
Hani, bag,
17 to 20 "
Chuck rib,
7 to 14
Ham, sliced.
20 to 25 *'
Second cut, rib
Lard,
11 to 15 " "
corned,
12 to 15
U 11
Leaf lard,
10 to 15
Brisket,
8 to 12
il u
Sausage, Turkeys,
12 to 20 "
Boneless brisket,
il (i
20 to 35 "
Flank,
6 to 11
11 u
Fowl,
12 to 30 "
Liver,
10 to 12
(( u
Chickens,
18 to 75 "
Tripe, plain,
6 to 18
u a
Ducks, wild,
25 c. to $1.50 each.
Tripe, honey-comb, 15
Ducks, tame.
20 to 37 cts. per lb.
Heart,
3 to 10
4( u
Ducks, Canvas-
Suet,
7 to 12
u u
back,
$1.50 to $2.00 each.
Mutton, leg,
12 to 20
Grouse,
75 c. to $1.25 "
Mutton, loin,
14 to 20
Partridge,
75 c. to $1.25 "
Mutton, saddle,
15 to 20
Pigeon, wild,
75 c. to $2.00 per d.
Mutton, chops.
15 to 25
u ((
Pigeon, tame.
12| to 25 cts. each.
Mutton, fore
Squab,
$2.50 to $4.50 per d.
quarter,
8 to 12
It ((
Quail,
$1.50 to $3.00
Mutton, neck,
6 to 9
(( u
The Boston Cook Book.
BEEF.
Good beef should be bright red, well marbled with yellowish-white fat, and with a thick outside layer of fat. The flesh must be firm, and when pressed with the finger no mark should be left. The suet should be dry, and crumble easily.