FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 56

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
This makes a nice round roast, and as it is in one long roll, it is 100 THE WORCESTER DOMESTIC SCIENCE SCHOOL. much easier for the market man to measure off any desired quantity and to cut without the trouble of interfering bones. The Beginning of the Fore-Quarter (Or the back of the fore-quarter). Of the thirteen ribs in the crea- ture eight are left on the fore-quarter cut. The first five cuts are cut for rib-roast; the last two are chuck rib cuts for roasting and steaks. All the cuts have only one rib each excepting the first one; this has two ribs and is also the best cut off the creature's back. The shoulder blade is used as a boiling piece. The neck is used for stew and for mince-meat. Beginning with the first rib roast cut, the meat becomes poorer and cheaper as it goes towards the neck ; the bones are harder and thicker, too, as they go towards the neck. The Plate or Rattle (The other part of fore-quarter). This is the part of the fore-quarter which lies below or under- neath the back. The shin is the same as the hock, excepting that it is the front leg, while the hock is the hind leg. The shin is good for soups. The sticker or sticking piece makes nice corned beef. In fact, all the parts of the rattle are used for corning, as it is a cheaper grade of meat. There are two parts to the brisket: The navel-end and the butt- end. The long bone, or rather series of short bones, running through the whole brisket should be removed and thrown away. It is not even good for soups. CUTS OF BEEF. Tip of sirloin for roasts and steaks. Middle of sirloin for roasts and steaks. First cut of sirloin for roasts and steaks. Back of rump for roasts and steaks. Middle of rump for roasts and steaks. Face of- rump for roasts and steaks. Aitch bone for roasts, stews and soup. Lower part of round for stews and pies. Top part of round for roasts and steaks. Vein piece of round for roasts and steaks. Poor part of round for stews, beef tea. Poor part of vein for stews, beef tea. Shank for soup. Boneless flank for corning. LABORATORY COOK BOOK. 101 Flank with bones for corning. First cut of ribs for roast and steaks. Chuck rib for roasting and steaks. Neck for stews and soups. Eattleran for corning and stews. Second cut rattleran for corning. Brisket for corning. (a) Navel end. (b) Butt end. Shin for beef tea and soup. Tail for soups. Sticking piece. BEEF FORE QUARTER HIND QUARTER -10 CCTS. How Cooked. 1. Tip of sirloin. Roasts and steaks. o Middle of sirloin. ». >> ?) • > o. First cut of sirloin. ?> ?> )> 4. Back of rump. >> >> » 5. Middle of rump. ?> J? J? G. Face of rump. " J? ?> J? 7. Aitch bone. Cheap roasts, stews, soup 8. Lower part of round. Stew, meat pies 8a. Top of round. Roast and steak 9. Vein piece of round. Roast and steak 10. Poor part of round. Stew, beef-tea 11. Poor part of vein piece. Stew, beef-tea 12. Shank. Soup or cheap stew 13. Boneless flank. Corned beef 14. Flank with bones. Corned beef 15c. First cut of ribs. Roasting and steaks 15a. Chuck rib. Roasting and steaks 15b. Neck. Stews, soups, Hamburg steak 16. Rattle-ran. Corning — stews 17.