generous supply of suet. The latter should be dry and eas-
ily crumbled. As has been mentioned before, beef should
not be used until two or three weeks after killing.
The cost of the different cuts of meat varies greatly.
The difference in cost is based upon the tenderness of the
cut of meat, and upon the demand, — not upon the nutritive
value. Prices vary in different localities, and in different
seasons.
The waste of a cut of meat is a factor which the house-
keeper needs to consider in determining the cost of meat.
The cuts of meat containing no waste are " cheaper " than
some cuts whose price per pound is lower.
136
THE COOKING OF FOODS
EXPLANATION OF FIG. 41. CUTS OF BEEF
HIND QUARTER
Name and Form of Cut
Method of Cooking
Round
A. Rump.
1. Rump piece (see Fig. 42,
p. 140).
Pot-roasting.
Stewing.
Corning.
B. Round (not including rump and
shank) .
2-14. Round steaks (see Fig. 39,
p. 129).
Saut&ng.
Stewing.
Braising.
Pot-roasting.
C. Horseshoe or Heel.
15. Pot roast.
Pot-roasting.
Stewing.
D. Hind shank.
16. Knuckle soup bone.
17-19. Soup bones.
Soup Making.
Loin
IS.
Sirloin.
Broiling.
1-4. Round-bone sirloin steaks
Roasting (when cut
(see Fig. 33, p. 123).
into thick pieces).
5-6. Flat-bone sirloin steaks (see
Fig. 32, p. 123).
7. Hip-bone sirloin steak (see
Fig. 31, p. 122).
F.
Porterhouse.
Broiling.
8-15. Porterhouse steaks (see
Roasting (when cut
Fig. 30, p. 122).
into thick pieces)
16-18. Club or Delmonico steaks
•
(see Fig. 29, p. 121).
■
Flank
G. Flank steak (see Fig. 44, p. 143).
Sauteing.
Rolling and Braising.
H-H. Flank stew.
Stewing.
Corning.
METHODS OF COOKING TOUGH CUTS 137
Rib
Chuck
Plate
FORE QUARTER
Name and Form of Cut
Method of Cooking
I. Rib roasts.
1-4. Prime-rib roasts (see Figs.
34 and 36, pp. 124 and 125).
Roasting.
J. Chuck roasts and steaks.
Roasting.
1. Chuck-rib roast (see Figs. 36
Braising.
and 37, p. 126).
Pot-roasting.
2-9. Chuck or shoulder steaks
Broiling.
(see Fig. 40, p. 130).
Saut£ing.
10-13. Pot roasts.
Note. — In some localities, a pot
roast is cut from the lower portion of
the chuck. It is called Cross Rib,
Boston Cut, or English Cut (see Fig.
43, p. 141).
14. Clod, no bone (over knuckle
soup bone)..
X. Neck.
Stewing.
15. Stew.
Soup Making.
■ . — ■ - — - - —
Corning.
M. Rib ends.
1, 2. Stews.
Stewing.
Soup Making.
Corning.
N. Navel.
3. Stew.
Stewing.
Soup Making.
Corning.
O. Brisket.
4. Stew.
Stewing.
Soup Making.
Corning.
Fore Shank '
P. Shin.
Stewing.
1. Stew.
Soup Making.
2. Knuckle soup bone (under-
neath clod, J, 14).
3-6. Soup bones ("3" under-
neath clod, J, 14).
Skirt steak, — diaphragm inside of
Rolling and Braising.
ribs (see Fig. 44, p. 143).
Stewing.
Tail.
Soup Making.
138 THE COOKING OP POODS
LESSON XLIII
Beef: Methods op Cooking Tough Cuts (II)
Examination of Cold Beef Stock. — Examine the beef stock
of the previous lesson. Why has the fat risen to the top ?
(See Experiment 31, p. 80.) Why is fat cooked with meat
and bone in making soup stock ? What use can be made of
the fat after removing it from the stock ? Eemove the fat
from the stock. Stir the stock with a spoon. How do you
account for its jellylike consistency ? From what material
has the gelatin been formed ? What solid material is found
in the stock ? Should this be strained out when the stock
is used for soup? Explain your answer. (See Experiment
53, p. 133.)
VEGETABLE SOUP
2 quarts beef stock 1 carrot
2 tablespoonfuls sugar 1 turnip
1 onion, sliced J stalk celery or dried celery leaves ✪ Vegetable Soup
Page 57 · 1 recipe record on this page
Presented as published in 1915. 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
generous supply of suet. The latter should be dry and easily crumbled. As has been mentioned before, beef should not be used until two or three weeks after killing.
The cost of the different cuts of meat varies greatly. The difference in cost is based upon the tenderness of the cut of meat, and upon the demand, — not upon the nutritive value. Prices vary in different localities, and in different seasons.
The waste of a cut of meat is a factor which the housekeeper needs to consider in determining the cost of meat. The cuts of meat containing no waste are " cheaper " than some cuts whose price per pound is lower.
EXPLANATION OF FIG. 41. CUTS OF BEEF
HIND QUARTER
Name and Form of Cut
Method of Cooking
Round
A. Rump.
1. Rump piece (see Fig. 42, p. 140).
Pot-roasting.
Stewing.
Corning.
B. Round (not including rump and shank) . 2-14. Round steaks (see Fig. 39, p. 129).
Saut&ng. Stewing. Braising. Pot-roasting.
C. Horseshoe or Heel. 15. Pot roast.
Pot-roasting. Stewing.
D. Hind shank.
16. Knuckle soup bone. 17-19. Soup bones.
Soup Making.
Loin
IS.
Sirloin.
Broiling.
1-4. Round-bone sirloin steaks
Roasting (when cut
(see Fig. 33, p. 123).
into thick pieces).
5-6. Flat-bone sirloin steaks (see
Fig. 32, p. 123).
7. Hip-bone sirloin steak (see
Fig. 31, p. 122).
F.
Porterhouse.
Broiling.
8-15. Porterhouse steaks (see
Roasting (when cut
Fig. 30, p. 122).
into thick pieces)
16-18. Club or Delmonico steaks
•
(see Fig. 29, p. 121).
■
Flank
G. Flank steak (see Fig. 44, p. 143).
Sauteing.
Rolling and Braising.
H-H. Flank stew.
Stewing. Corning.
Rib
Chuck
Plate
FORE QUARTER Name and Form of Cut
Method of Cooking
I. Rib roasts.
1-4. Prime-rib roasts (see Figs. 34 and 36, pp. 124 and 125).
Roasting.
J. Chuck roasts and steaks.
Roasting.
1. Chuck-rib roast (see Figs. 36
Braising.
and 37, p. 126).
Pot-roasting.
2-9. Chuck or shoulder steaks
Broiling.
(see Fig. 40, p. 130).
Saut£ing.
10-13. Pot roasts.
Note. — In some localities, a pot
roast is cut from the lower portion of
the chuck. It is called Cross Rib,
Boston Cut, or English Cut (see Fig.
43, p. 141).
14. Clod, no bone (over knuckle
soup bone)..
X. Neck.
Stewing.
15. Stew.
Soup Making.
■ . — ■ - — - - —
Corning.
M. Rib ends. 1, 2. Stews.
Stewing. Soup Making. Corning.
N. Navel. 3. Stew.
Stewing. Soup Making. Corning.
O. Brisket. 4. Stew.
Stewing. Soup Making. Corning.
Fore Shank '
P. Shin.
Stewing.
1. Stew.
Soup Making.
2. Knuckle soup bone (under-
neath clod, J, 14).
3-6. Soup bones ("3" under-
neath clod, J, 14).
Skirt steak, — diaphragm inside of
Rolling and Braising.
ribs (see Fig. 44, p. 143).
Stewing.
Tail.
Soup Making.
LESSON XLIII Beef: Methods op Cooking Tough Cuts (II)
Examination of Cold Beef Stock. — Examine the beef stock of the previous lesson. Why has the fat risen to the top ? (See Experiment 31, p. 80.) Why is fat cooked with meat and bone in making soup stock ? What use can be made of the fat after removing it from the stock ? Eemove the fat from the stock. Stir the stock with a spoon. How do you account for its jellylike consistency ? From what material has the gelatin been formed ? What solid material is found in the stock ? Should this be strained out when the stock is used for soup? Explain your answer. (See Experiment 53, p. 133.)
VEGETABLE SOUP
2 quarts beef stock 1 carrot
2 tablespoonfuls sugar 1 turnip
1 onion, sliced J stalk celery or dried celery leaves
Records on this page
Vegetable Soup