Miss Parloa's kitchen companion

In large establishments, like Delinonico's in New York, where so many tenderloins of beef are served in various ways, after removing the fillet, they cut off the flank, using it for divers purposes, and then they cut the rest of the joint into steaks, freeing it from the greater part of the backbone. These pieces are called " short steaks," and are delicious. If one want a fillet weighing about three pounds, — enough for a party of twelve, — get the first cut of the sirloin, as this part has the thickest tenderloin. If the cut be from a heavy animal, eighteen pounds will give about three pounds of tenderloin. This piece would cost, at 25 cents per pound, $4.50. If the three pounds of tenderloin were bought separately, the lowest price would be $2.25, and in all probability it would be $3. Besides, a butcher will not always sell the tenderloin. If the family be large, it will be economical and satisfactory in cold weather to buy the first cut of the sirloin. With a small family, it will be better to buy only the piece you want, no matter what the price, provided you can get the butcher to cut it. Entrecdte Steak. This is a rib steak, and one that is little known and little used in the United States. It is one of the best steaks in the animal. The meat that is cut with one rib will give two steaks. Cut the meat from the backbone and the rib by slipping a sharp knife between the bones and flesh. Stop where the flesh becomes thin on the rib, and cut across the end of the meat. Now cut the piece of clear meat into two steaks. The backbone and ribs may be used for soups or stews. Chuck Steaks. Another steak that is frequently cut to take the place of the round steak is the chuck steak. This is cut from the chuck ribs. It makes an excellent cheap steak. It is about four or five cents less a pound than the round steak ; but this does not make it any cheaper than the round, because there is so much bone in it. Fricandeau of Veal. This is another cut that it is difficult to get the butchers to give you, even when they know what it is and how it is obtained. There is the same objection to cutting this piece from the leg that there is to taking the Fricandeau of Veal. tenderloin from the sirloin of beef ; namely, it spoils the piece termed the fillet. The fricandeau consists of that part of the leg of veal called the cushion or mousepiece, and which the French call the noix. It is what in a leg of beef would be called the top of the round. It costs about thirty-five cents per pound. Three or four pounds is about the average weight of a good-sized fricandeau. It should be cut about four inches thick, and a large piece of the fat called the udder should be left on it. A wooden vegetablemasher should be dipped in cold water, and the fricandeau be beaten flat until it is only about three inches thick. Fillet of Veal. The entire fillet of veal, or a piece from the shoulder, is frequently used for a fricandeau, but it does not give the same result that the cushion gives. The fillet of veal is the cut from the upper part of the leg. It includes all the upper part, and may be from Fillet of Veal. — Part above dotted line is the fricandeau.