The fore-rib, mid-rib and sirloin are best adapted for roasting
whole ; when cut into slices they are very good for grilling or broiling.
Entrecotes (sirloin steaks), contre-filets (rib-steaks) and Porterhouse
steaks are cut from the sirloin and mid-rib (see Figs. 1 and 2 in
diagram). Sirloin and rib of beef, when boned, are frequently braised
and served as Beleve (remove). These, together with the fillet and
the rump, are the most expensive joints of an ox. Sirloins and ribs
of beef are the best, but rather expensive joints, owing to the weight
of bone. The roasting side of the round part of the buttock, and the
part called the ‘ topside,’ are the most profitable. The mouse buttock
is used for stewing ; shin is used for soup or stewing. The rump and
fillet are the tenderest and most succulent parts ; they are usually
braised, or else cut into steaks and grilled. In some parts of England
(particularly in Devonshire and Cornwall) the rump is cut larger than
in other parts, and, when salted and boiled, forms one of the standard
joints ; but as much of the albumen and nourishment of this part of
meat is lost in the brine, salting is not recommended in this case.
When the fat of beef appears hard and skinny, and a kind of
horny texture runs through the rib part of the meat, it is old and of
24
THE NEW CENTURY COOKERY BOOK
inferior quality. Beef -fat is one of the best fats for frying and other
cooking purposes. Suet is the hard fat which protects the kidneys.
BEEF (BCEUF)
MARKETING
25
MODE OF CUTTING UP BEEF
An ox, cow, or heifer is divided (jointed) as follows (see plate)
1. Fore Eibs, suitable for roasting.
2. The Sirloin, suitable for roasting.
8. The Rump, suitable for roasting, braising, grilling, &e. (best part for
steaks).
4. The Aitchbone, sometimes called the round ; it is below the rump
at the hind part, suitable for roasting and boiling, or, when salted,
boiled or stewed.
5. The Mouse (buttock), which includes part of the thigh bone, suitable
for braising, boiling, grilling, and stewing. This piece is also
salted at times.
THE OX (LE BCEUE)
6. The Leg, also called the veiny piece, suitable for stewing. Used for
stock for soup.
7. Thick Flank, generally boiled or stewed.
8. Thin Flank, generally boiled or stewed.
9. .Nine Holes, includes part of the brisket, chiefly salted or pickled,
when it is boiled ; also used plain for boiling and stewing purposes.
This part is less fat than the brisket proper.
10. Runners, cut close to shoulder and head, used for boiling and
stewing, also for pies. The thin end is sometimes salted and
boiled.
11. First Runner, used for boiling or stewing.
12. Spare Ribs, generally roasted or baked, and sometimes stewed.
13. Shoulder, sometimes called mutton piece or leg piece, suitable for
roasting, baking, or stewing.
26
TEE NEW CENTURY COOKERY BOOK
14. Brisket, generally salted and boiled. It is not suitable for either
roasting or baking.
15. Neck, or sticking piece (including part of the head), used for soups,
stews, and for mincing.
17. The Clod, suitable for stewing, or for soup and stock.
18. The Head, including cheek, for stewing and boiling. The latter is
often used for salads.
19. The Hough or Shin (leg), generally used for soup and stock. The
fleshy end is sometimes used for stews.
Page 12
Presented as published in 1901. 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
The fore-rib, mid-rib and sirloin are best adapted for roasting whole ; when cut into slices they are very good for grilling or broiling. Entrecotes (sirloin steaks), contre-filets (rib-steaks) and Porterhouse steaks are cut from the sirloin and mid-rib (see Figs. 1 and 2 in diagram). Sirloin and rib of beef, when boned, are frequently braised and served as Beleve (remove). These, together with the fillet and the rump, are the most expensive joints of an ox. Sirloins and ribs of beef are the best, but rather expensive joints, owing to the weight of bone. The roasting side of the round part of the buttock, and the part called the 'topside,' are the most profitable. The mouse buttock is used for stewing ; shin is used for soup or stewing. The rump and fillet are the tenderest and most succulent parts ; they are usually braised, or else cut into steaks and grilled. In some parts of England (particularly in Devonshire and Cornwall) the rump is cut larger than in other parts, and, when salted and boiled, forms one of the standard joints ; but as much of the albumen and nourishment of this part of meat is lost in the brine, salting is not recommended in this case.
When the fat of beef appears hard and skinny, and a kind of horny texture runs through the rib part of the meat, it is old and of
inferior quality. Beef -fat is one of the best fats for frying and other cooking purposes. Suet is the hard fat which protects the kidneys.
BEEF (BCEUF)
MODE OF CUTTING UP BEEF
An ox, cow, or heifer is divided (jointed) as follows (see plate)
1. Fore Eibs, suitable for roasting.
2. The Sirloin, suitable for roasting.
8. The Rump, suitable for roasting, braising, grilling, &e. (best part for steaks).
4. The Aitchbone, sometimes called the round ; it is below the rump
at the hind part, suitable for roasting and boiling, or, when salted, boiled or stewed.
5. The Mouse (buttock), which includes part of the thigh bone, suitable
for braising, boiling, grilling, and stewing. This piece is also salted at times.
THE OX (LE BCEUE)
6. The Leg, also called the veiny piece, suitable for stewing. Used for
stock for soup.
7. Thick Flank, generally boiled or stewed.
8. Thin Flank, generally boiled or stewed.
9. .Nine Holes, includes part of the brisket, chiefly salted or pickled,
when it is boiled ; also used plain for boiling and stewing purposes. This part is less fat than the brisket proper.
10. Runners, cut close to shoulder and head, used for boiling and
stewing, also for pies. The thin end is sometimes salted and boiled.
11. First Runner, used for boiling or stewing.
12. Spare Ribs, generally roasted or baked, and sometimes stewed.
13. Shoulder, sometimes called mutton piece or leg piece, suitable for
roasting, baking, or stewing.
14. Brisket, generally salted and boiled. It is not suitable for either
roasting or baking.
15. Neck, or sticking piece (including part of the head), used for soups,
stews, and for mincing.
16. The Clod, suitable for stewing, or for soup and stock.
18. The Head, including cheek, for stewing and boiling. The latter is
often used for salads.
19. The Hough or Shin (leg), generally used for soup and stock. The
fleshy end is sometimes used for stews.