1. Loin, chump end. — Used for roasting or chops;
chump chops are cut nearest the tail where there is
the EQOst bone.
2. Loin. — The best roasting joint.
3. Back. — Used for roasting, boiling, or for mut-
ton cutlets.
4. Shoulder. — Used for roasting or for stuffing;
is fatter and not so economical as the leg, but is pre-
ferred by many.
5. Neck. — Used for stews.
6. Head. — This makes excellent broth but is not
much used by the well=to!=do classes.
7. Shank. — Suitable for stews or soups.
8. FeeL—Vsed for jelly.
9. Hock. — Suitable for stews or soup.
10. Leg. — Used for roasts or chops; mutton steaks are cut from the leg; usu-
ally considered the most economical piece to buy.
11. Breast. — Suitable for stewing or boiling; often economical but too fat for
some.
Other iDarts are: (12) The Chine, which consists of the 2 loins
unseparated from the backbone. (13) The Saddle, which consists of
2 loins and 2 legs undivided. (14) The Heart, which is best roasted.
(15) The Liver, which can be fried or made into soup. (16) The
Kidney, which can be broiled or stewed (often sold with the Ibin).
(17) MuUon Suet. — This is not so good as beef suet for puddings,
etc.
CUTTING UP AND CUEING MEATS
169
LAMB. — When very large it is cut into the same joints as mut-
ton; when small it is simply cut into quarters. Lamb's Sweetbreads
are considered a delicacy. Lambs Fry consists of the liver, the
sweetbreads, and some of the inside fat or leaf of the heart.
Lambs Kidney, Head and Feet are also eaten. Lamb's kidneys
cooked a little while are tender, but long cooking toughens them.
Many people prefer the fore quarters, but the leg is the most eco-
nomical part to buy.
VENISON.
1. Loin or Haunch. — Used for steaks, roasts and
,e-wB; also for making smoked venison; the ribs can
3 used for soup.
2. Foi^e Loin. — Good for roasts or steaks.
3. Shoulder. — Usually roasted, or boned, stuffed,
and then roasted or baked.
4. Neck or Scrag. — Used for soup or stews.
5. Breast. — Used for stews or baking.
The best and sweetest venison comes from a
female deer about 4 years old; doe venison (in season
from October to December) is not equal to buck
venison — (in season from June to October 1st). The
haunch is the prime joint, though the shoulders are
much esteemed. Venison requires more care in the
killing, preserving and dressing than any other meat.
As soon as it is cut up it should be taken into a cool,
dry larder, dried with a cloth, and hung in an airy
place. If it is to be kept some time, dust dry ginger and pepper over it to keep
off flies; keep it as long as it is possible to preserve it untainted. If it should in-
advertently become musty, first wash it with lukewarm vinegar and water, and
afterwards with lukewarm milk and water, and then dry it perfectly with a cloth,
and flour it.
PICKLE FOR MEAT.— Make 8 gallons of brine strong enough
to float an egg, add 2 lbs. of brown sugar, and 1 quart of molasses,
and 4 oz. saltpetre✪ Pickle for Meat; boil and skim clean, and pour cold on the meat.
Meat intended for smoking should remain in pickle about 4 weeks.
This pickle can be boiled over, and with a fresh cup of sugar and
salt, used all summer. Some persons use as much soda as saltpetre;
it will correct acidity, but we think impairs the meat.
Page 128 · 1 recipe record on this page
Presented as published in 1902. 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
1. Loin, chump end. — Used for roasting or chops; chump chops are cut nearest the tail where there is the most bone.
2. Loin. — The best roasting joint.
3. Back. — Used for roasting, boiling, or for mutton cutlets.
4. Shoulder. — Used for roasting or for stuffing; is fatter and not so economical as the leg, but is preferred by many.
5. Neck. — Used for stews.
6. Head. — This makes excellent broth but is not much used by the well=to!=do classes.
7. Shank. — Suitable for stews or soups.
8. FeeL—Vsed for jelly.
9. Hock. — Suitable for stews or soup.
10. Leg. — Used for roasts or chops; mutton steaks are cut from the leg; usually considered the most economical piece to buy.
11. Breast. — Suitable for stewing or boiling; often economical but too fat for some.
Other iDarts are: (12) The Chine, which consists of the 2 loins
unseparated from the backbone. (13) The Saddle, which consists of
2 loins and 2 legs undivided. (14) The Heart, which is best roasted.
(15) The Liver, which can be fried or made into soup. (16) The
Kidney, which can be broiled or stewed (often sold with the Ibin).
(17) MuUon Suet. — This is not so good as beef suet for puddings,
etc.
LAMB. — When very large it is cut into the same joints as mutton; when small it is simply cut into quarters. Lamb's Sweetbreads are considered a delicacy. Lambs Fry consists of the liver, the sweetbreads, and some of the inside fat or leaf of the heart. Lambs Kidney, Head and Feet are also eaten. Lamb's kidneys cooked a little while are tender, but long cooking toughens them. Many people prefer the fore quarters, but the leg is the most economical part to buy.
VENISON.
1. Loin or Haunch. — Used for steaks, roasts and stews; also for making smoked venison; the ribs can be used for soup.
2. Foi^e Loin. — Good for roasts or steaks.
3. Shoulder. — Usually roasted, or boned, stuffed, and then roasted or baked.
4. Neck or Scrag. — Used for soup or stews.
5. Breast. — Used for stews or baking. The best and sweetest venison comes from a
female deer about 4 years old; doe venison (in season from October to December) is not equal to buck venison — (in season from June to October 1st). The haunch is the prime joint, though the shoulders are much esteemed. Venison requires more care in the killing, preserving and dressing than any other meat. As soon as it is cut up it should be taken into a cool, dry larder, dried with a cloth, and hung in an airy
place. If it is to be kept some time, dust dry ginger and pepper over it to keep off flies; keep it as long as it is possible to preserve it untainted. If it should inadvertently become musty, first wash it with lukewarm vinegar and water, and afterwards with lukewarm milk and water, and then dry it perfectly with a cloth, and flour it.
PICKLE FOR MEAT.— Make 8 gallons of brine strong enough to float an egg, add 2 lbs. of brown sugar, and 1 quart of molasses, and 4 oz. saltpetre; boil and skim clean, and pour cold on the meat. Meat intended for smoking should remain in pickle about 4 weeks. This pickle can be boiled over, and with a fresh cup of sugar and salt, used all summer. Some persons use as much soda as saltpetre; it will correct acidity, but we think impairs the meat.
Records on this page
Pickle for Meat