The annexed cut rep-
resents a carcass of veal prepared for market, the lines being
those generally followed in cutting it up.
1 . Leg, including part of the flank ; used for cutlets and
roasts.
2. Loin ; used for roasts and chops.
3. Flank : this part is often nearly all cut with the leg,
but if separated it makes a good roll for baking or stew-
ing.
4. The ribs lying under the shoulder; used for roasts,
chops, and stews.
5. Breast; used for stews, pot-pie, and baking.
6. Shoulder ; used for roasts and baked dishes.
7. Neck ; used for broth and stews.
8. Feet ; used for jelly.
The hind-quarter of veal is generally considered the finest,
but the rib-chops are exceedingly good. In a small carcass
\ 1' IJ \i v\JUvllH\l\V.\!
Side of Veal.
27
28 PRACTICAL AMERICAN COOKERY.
of veal, the hind-quarter would be divided simply into loin
and leg, and the fore-quarter into shoulder, breast, and neck.
LAMB.
Spring lamb is divided simply into fore- and hind-quarters
by a middle cut, which leaves several of the ribs attached
to the hind-quarter. The latter commands the highest price,
because it presents the greatest available quantity of meat ;
but its flavor is not superior to that of the shoulder. If a
lamb is very large, the neck may be separated from the fore-
quarter to use for stews. Very delicate dishes are made
from lamb's feet.
Spring lamb proper is from six weeks to three months old.
House-lamb is lamb fed under cover during the winter
months. Lamb is sold from spring until late winter, not
being called mutton until after it is a year old. The weight
of small spring lamb is from twenty to twenty-five pounds ;
and, as the season progresses, the size increases to about a
hundred pounds. As the lamb grows larger, chops are cut
from both fore- and hind-quarters ; the former being called
rib-chops, and the latter loin-chops or cutlets, as they are
taken from the loin or leg. Sometimes small sheep are
dressed like lamb ; but the difference is shown by the darker
red of the flesh, the comparative scantiness of the fat, and
the white color of the bones as opposed to the reddish
bones of lamb. The back- and kidney-fat of lamb is hard,
white, and abundant ; and the flesh has a delicate rosy tint.
The flesh of the second quality is darker and less firm than
that of prime lamb ; the grain is coarser, and the fat less
white and abundant. Poor lamb has scant yellowish fat,
and lean flabby meat without any interspersed lines of
fat ; and the flesh is soft and watery. When the kidney-fat
of lamb begins to grow soft and sticky, the meat is on the
point of spoiling ; a bad odor indicates that it . is already
Side of Lutito
29
30 PRACTICAL AMERICAN COOKERY.
tainted, and is unfit for use. It is not ever a safe experi-
ment to roast or bake meat upon the verge of spoiling,
because the gradual heating of the interior will generally
complete its decomposition.
MUTTON.
Page 25
Presented as published in 1885. 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 annexed cut represents a carcass of veal prepared for market, the lines being those generally followed in cutting it up.
1 . Leg, including part of the flank ; used for cutlets and roasts.
2. Loin ; used for roasts and chops.
3. Flank : this part is often nearly all cut with the leg, but if separated it makes a good roll for baking or stewing.
4. The ribs lying under the shoulder; used for roasts, chops, and stews.
5. Breast; used for stews, pot-pie, and baking.
6. Shoulder ; used for roasts and baked dishes.
7. Neck ; used for broth and stews.
8. Feet ; used for jelly.
The hind-quarter of veal is generally considered the finest, but the rib-chops are exceedingly good. In a small carcass
\ 1' IJ \i v\JUvllH\l\V.\!
Side of Veal.
of veal, the hind-quarter would be divided simply into loin and leg, and the fore-quarter into shoulder, breast, and neck.
LAMB.
Spring lamb is divided simply into fore- and hind-quarters by a middle cut, which leaves several of the ribs attached to the hind-quarter. The latter commands the highest price, because it presents the greatest available quantity of meat ; but its flavor is not superior to that of the shoulder. If a lamb is very large, the neck may be separated from the forequarter to use for stews. Very delicate dishes are made from lamb's feet.
Spring lamb proper is from six weeks to three months old. House-lamb is lamb fed under cover during the winter months. Lamb is sold from spring until late winter, not being called mutton until after it is a year old. The weight of small spring lamb is from twenty to twenty-five pounds ; and, as the season progresses, the size increases to about a hundred pounds. As the lamb grows larger, chops are cut from both fore- and hind-quarters ; the former being called rib-chops, and the latter loin-chops or cutlets, as they are taken from the loin or leg. Sometimes small sheep are dressed like lamb ; but the difference is shown by the darker red of the flesh, the comparative scantiness of the fat, and the white color of the bones as opposed to the reddish bones of lamb. The back- and kidney-fat of lamb is hard, white, and abundant ; and the flesh has a delicate rosy tint. The flesh of the second quality is darker and less firm than that of prime lamb ; the grain is coarser, and the fat less white and abundant. Poor lamb has scant yellowish fat, and lean flabby meat without any interspersed lines of fat ; and the flesh is soft and watery. When the kidney-fat of lamb begins to grow soft and sticky, the meat is on the point of spoiling ; a bad odor indicates that it . is already
Side of Lutito
tainted, and is unfit for use. It is not ever a safe experiment to roast or bake meat upon the verge of spoiling, because the gradual heating of the interior will generally complete its decomposition.
MUTTON.