" B: Rump-steaks and corned beef.
** C: Aitch-bone, used for boiHng and pot roasts.
" D: Buttock, used for round steaks and boiling.
" E: Round, used for corned beef and stewing.
" F: Shin, used for soups and croquettes.
" G: Flank, fine for boiling or drying.
'* H and I : Used for corned beef and for pressed meats.
FORE-QUARTER.
J: The fore-ribs, considered the best piece for roasting; also makes
the finest steaks.
K: Middle ribs, four in number, used for rib roasting.
L: Chuck ribs, second quality of roasts and steaks.
M: Brisket, used for corned beef, mince-meat, soups and spiced
beef.
N and O: Shoulder-piece, used for stews, soups and hashes.
P: Neck, used for consommes, soups, mince-meat, sausages, etc.
Q: Cheek, good roasted; head and all.
CARVING
47
MUTTON.
Of the head the tongue only is used. The finest mutton for table use
ts what is known as the South Down. The South Down wether is the
choices! meat found in the city markets.
Lamb born in the fall, well sheltered, and fed mostly upon milk, when
killed in the Spring, is considered a great delicacy. Like all young ani-
mals, lamb should be thoroughly cooked.
Mutton is generally split down the back and each half is cut into two
parts, called the hind and fore-quarters. A saddle of mutton is the middle
portion before the quartering is done.
Section A: Leg, used for chops and roasts.
" B: Shoulder, used for baking and stews.
" C: Loin, used for roasts and chops.
" D: Loin, from which are taken the second-best cliops.
" E: Rib chops, used either for frying or boiling.
" F: Breast, used for roasting or boiling.
** G: Neck, used for cutlets, broths and meat-pies.
48
VEALo
In cutting up veal, the hind-quarter is divided into loin and leg, and
the fore-quarter into breast, neck and shoulder.
Section
A:
«(
B:
^f
C:
it
D
(t
E
t;
F
(«
G
**
H
»
I:
HIND-QUARTER.
Loin, the finest cut for roasts and chops.
Fillet, for roasts and cutlets.
Rump-end, used for roasts and cutlets.
, Knuckle, used for stews, soups, mince-meat.
FORE-QUARTER.
Neck, used for stock, stews and hashes.
Breast, used for roasting and chops.
: Blade-bone, used for pot-roasts and stews.
: Fore-knuckle, used for soups and pot-pies.
Used for roasts.
J; Same as D in hind-quarter.
HOW TO MAKE THEM.
A GREAT French authority on cooking says that soup bears the same
relation to the dinner that a doorway bears to a house, and, it is
safe to say, too, that no other dish is capable of such variation, and none
has received so much attention from the cooks of all ages and all nation-
alities. There are at present about two hundred and ninety different
kinds. When made of good material and in a proper manner, they are
more nourishing than almost any other kind of food.
KINDS OF SOUP.
Soups are divided into two kinds — meat and vegetable. As the
latter properly belong to Part II., only soups with meats will be found
under this heading. In the making of meat soups, it is a matter of taste
as to what portion of the beef shall be selected for making them. Some
housekeepers prefer the shin bone, as it contains the marrow, which adds
strength and thickness to the soup, while others like the neck, as that
makes a more nutritious soup.
Page 43
Presented as published in 1917. 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
" B: Rump-steaks and corned beef.
** C: Aitch-bone, used for boiHng and pot roasts.
" D: Buttock, used for round steaks and boiling.
" E: Round, used for corned beef and stewing.
" F: Shin, used for soups and croquettes.
" G: Flank, fine for boiling or drying.
'* H and I : Used for corned beef and for pressed meats.
FORE-QUARTER.
J: The fore-ribs, considered the best piece for roasting; also makes
the finest steaks. K: Middle ribs, four in number, used for rib roasting. L: Chuck ribs, second quality of roasts and steaks. M: Brisket, used for corned beef, mince-meat, soups and spiced
beef. N and O: Shoulder-piece, used for stews, soups and hashes. P: Neck, used for consommes, soups, mince-meat, sausages, etc. Q: Cheek, good roasted; head and all.
MUTTON.
Of the head the tongue only is used. The finest mutton for table use is what is known as the South Down. The South Down wether is the choices! meat found in the city markets.
Lamb born in the fall, well sheltered, and fed mostly upon milk, when killed in the Spring, is considered a great delicacy. Like all young animals, lamb should be thoroughly cooked.
Mutton is generally split down the back and each half is cut into two parts, called the hind and fore-quarters. A saddle of mutton is the middle portion before the quartering is done. Section A: Leg, used for chops and roasts.
" B: Shoulder, used for baking and stews.
" C: Loin, used for roasts and chops.
" D: Loin, from which are taken the second-best cliops.
" E: Rib chops, used either for frying or boiling.
" F: Breast, used for roasting or boiling.
** G: Neck, used for cutlets, broths and meat-pies.
VEALo
In cutting up veal, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.
Section
A:
«(
B:
^f
C:
it
D
(t
E
t;
F
(«
G
**
H
»
I:
HIND-QUARTER.
Loin, the finest cut for roasts and chops. Fillet, for roasts and cutlets. Rump-end, used for roasts and cutlets. , Knuckle, used for stews, soups, mince-meat.
FORE-QUARTER.
Neck, used for stock, stews and hashes.
Breast, used for roasting and chops. : Blade-bone, used for pot-roasts and stews. : Fore-knuckle, used for soups and pot-pies. Used for roasts.
J; Same as D in hind-quarter.
HOW TO MAKE THEM.
A GREAT French authority on cooking says that soup bears the same relation to the dinner that a doorway bears to a house, and, it is safe to say, too, that no other dish is capable of such variation, and none has received so much attention from the cooks of all ages and all nationalities. There are at present about two hundred and ninety different kinds. When made of good material and in a proper manner, they are more nourishing than almost any other kind of food.
KINDS OF SOUP.
Soups are divided into two kinds — meat and vegetable. As the latter properly belong to Part II., only soups with meats will be found under this heading. In the making of meat soups, it is a matter of taste as to what portion of the beef shall be selected for making them. Some housekeepers prefer the shin bone, as it contains the marrow, which adds strength and thickness to the soup, while others like the neck, as that makes a more nutritious soup.