must remember that in New York and Philadelphia there are
thirteen ribs, eight of which are prime. The first two
chuck ribs make a very good roast or steak, being one of
the most nutritious cuts in the animal, and the next three
are good for stewing and braising. Many people roast them.
The flavor is fine when they are cooked in this manner, but
the meat is rather tough. A chuck rib contains part of the
shoulder-blade, while the prime ribs do not. In New
York and Philadelphia the ribs are cut much longer than in
Boston ; hence the price per pound is less there. But the
cost to the purchaser is as great as in Boston, because he
has to pay for a great deal of the rattle-ran or rack. It is
always best to have the ribroasts cut short, and even pay a
higher price for them, as there will then be no waste.
Pore Quarter.
The fore quarter is first cut into two parts, the back halt
and the rattle-ran, and these are then cut into smaller pieces for
the different modes of cooking. Diagram No. 16 represents
a fore quarter. The back half only is numbered, for the
rattle-ran is given in diagram No 1 7.
FACE OF THE RUMP.
26 MISS PARLOA'S NEW COOK BOOK.
DIAGRAM NO. 1 6.
oo
THE FORE QUARTER.
MARKETING.
27
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28
MISS PARLOA'S NEW COOK BOOK.
The Rattle-Ran.
The whole of lower half of the fore quarter is often called
the rattle-ran. Diagram No. 17 shows this, and th? table
following gives the name of the separate cuts :
DIAGRAM NO. 1 7.
THE RATTLE-RAN.
MARKETING.
29
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30 MISS PARLOA'S NEW COOK BOOK.
The rattle-ran or plate piece is generally corned, and is
considered one of the best cuts for pressed beef. The shoulder
of mutton is used for stews, beef a la mode, roasts and
steaks, and is also corned. The sticking piece, commonly
called the back of the shoulder, but which is really the front,
is used for stews, soups, pie meat and for corning. The shin
is used for soups, and the brisket and ribs for corning and
for stews and soups. One of the best pieces for corning is
the navel end of the brisket. The middle cut of the rattle'
ran is also corned.
MUTTON.
Page 6
Presented as published in 1880. 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
must remember that in New York and Philadelphia there are thirteen ribs, eight of which are prime. The first two chuck ribs make a very good roast or steak, being one of the most nutritious cuts in the animal, and the next three are good for stewing and braising. Many people roast them. The flavor is fine when they are cooked in this manner, but the meat is rather tough. A chuck rib contains part of the shoulder-blade, while the prime ribs do not. In New York and Philadelphia the ribs are cut much longer than in Boston ; hence the price per pound is less there. But the cost to the purchaser is as great as in Boston, because he has to pay for a great deal of the rattle-ran or rack. It is always best to have the ribroasts cut short, and even pay a higher price for them, as there will then be no waste.
Pore Quarter.
The fore quarter is first cut into two parts, the back halt and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No. 16 represents a fore quarter. The back half only is numbered, for the rattle-ran is given in diagram No 1 7.
FACE OF THE RUMP.
DIAGRAM NO. 1 6.
oo
THE FORE QUARTER.
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The Rattle-Ran.
The whole of lower half of the fore quarter is often called the rattle-ran. Diagram No. 17 shows this, and the table following gives the name of the separate cuts :
DIAGRAM NO. 1 7.
THE RATTLE-RAN.
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The rattle-ran or plate piece is generally corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton is used for stews, beef a la mode, roasts and steaks, and is also corned. The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket. The middle cut of the rattle' ran is also corned.
MUTTON.