A side of beef is divided into the hind quarter and fore quarter^ The hi7id quarter consists of the round, the rump, and the loin. The fore quarter is divided into the back half and the rattle rand. In cutting up a hind quarter, the flank is first removed. The cut should slant two or three inches toward the tip. The upper part from 7 to 9. The aitch bone (7) lies between the back and middle cut of the rump and the top of the round. It is usually sold whole ; it makes a good roast for a small family, considering the price (10 cents), and is the best piece for a beef stew. The first cuts of the vein (9) which joins the face of the rump make good steak. The top of the round is Fig. 17. Aitch Bone. of the flank has the ends of the short ribs, and is used for corning. The lower end of the flank has no bones. This may be stufled, rolled, and boiled, either fresh or corned. The round is sep- arated from the rump in the line The Boston Cook Book, 215 the inside of the thickest part of the leg (8^, behind 8 in the diagram) . As seen on the counter, it is above the bone. It consists of one large section or muscle with a thick edge of fat. Tlie best round steaks lie between this point and the ridge of fat. The third slice is considered the best. After cutting beyond this ridge comes the beginning of another muscle, which is very tough. One may easily detect, by the separation of this narrow strip of meat along the top of the slice, whether the meat came from the best part of the top of the round. It may be the Fig. 18. Round, showing the beginning of the tough muscle on the top. best the marketman has ; but it is not the best cut, though often palmed off in place of the third slice. The under part of the round has two sections or muscles, the one nearest the bone being larger than the outside section. The skin is thin, with very little fat. Steaks from this cut are sometimes sold as good round steak to the ignorant buyer ; but keep in mind that in the top cut there is one large muscle with thick fat, instead of two smaller muscles and thin fat, and you will not be deceived. This under cut of the round is excellent for braising. It is well shaped, requires no trimming, and is the cheapest cut, as every scrap of it ma}^ be eaten. Below this, as we follow down the leg, are nice pieces for stews, pie meat, etc. The marrow bone, running through the round to the shin, contains the best marrow. The next best is in the 2l6 The Boston Cook Booh. foreshin. The hind shin differs from the fore shin in hav- ing a thick tendon, which separates entirely from the end of the leg, and dnites again at the joint, forming a loop by which the hind quarter is hung on the meat hook. The middle cut of the shin may be used for stews and brais- ing, and the lower part for soups. The rump is usu- ally separated from the loin, and divid- ed into the back, Fig. 19. Back of Rump. middle, and face of the rump. The back of the rump, one of the best pieces for roasting, has part of the backbone and sometimes the rump bone, as some marketmen will not cut it out before weighing. The small end nearest the loin has the most tender meat. Fig. 20. First Cut of Sirloin, showing the bulging muscle on upper edge.

AI-modernized reading of the original text

A side of beef is divided into the hind quarter and fore quarter. The hind quarter consists of the round, the rump, and the loin. The fore quarter is divided into the back half and the rattle rand. In cutting up a hind quarter, the flank is first removed. The cut should slant two or three inches toward the tip. The upper part from 7 to 9. The aitch bone (7) lies between the back and middle cut of the rump and the top of the round. It is usually sold whole ; it makes a good roast for a small family, considering the price (10 cents), and is the best piece for a beef stew. The first cuts of the vein (9) which joins the face of the rump make good steak. The top of the round is Fig. 17. Aitch Bone. of the flank has the ends of the short ribs, and is used for corning. The lower end of the flank has no bones. This may be stufled, rolled, and boiled, either fresh or corned. The round is separated from the rump in the line The Boston Cook Book, the inside of the thickest part of the leg (8^, behind 8 in the diagram) . As seen on the counter, it is above the bone. It consists of one large section or muscle with a thick edge of fat. The best round steaks lie between this point and the ridge of fat. The third slice is considered the best. After cutting beyond this ridge comes the beginning of another muscle, which is very tough. One may easily detect, by the separation of this narrow strip of meat along the top of the slice, whether the meat came from the best part of the top of the round. It may be the Fig. 18. Round, showing the beginning of the tough muscle on the top. best the marketman has ; but it is not the best cut, though often palmed off in place of the third slice. The under part of the round has two sections or muscles, the one nearest the bone being larger than the outside section. The skin is thin, with very little fat. Steaks from this cut are sometimes sold as good round steak to the ignorant buyer ; but keep in mind that in the top cut there is one large muscle with thick fat, instead of two smaller muscles and thin fat, and you will not be deceived. This under cut of the round is excellent for braising. It is well shaped, requires no trimming, and is the cheapest cut, as every scrap of it ma}^ be eaten. Below this, as we follow down the leg, are nice pieces for stews, pie meat, etc. The marrow bone, running through the round to the shin, contains the best marrow. The next best is in the The Boston Cook Booh. foreshin. The hind shin differs from the fore shin in having a thick tendon, which separates entirely from the end of the leg, and unites again at the joint, forming a loop by which the hind quarter is hung on the meat hook. The middle cut of the shin may be used for stews and braising, and the lower part for soups. The rump is usually separated from the loin, and divided into the back, Fig. 19. Back of Rump. middle, and face of the rump. The back of the rump, one of the best pieces for roasting, has part of the backbone and sometimes the rump bone, as some marketmen will not cut it out before weighing. The small end nearest the loin has the most tender meat. Fig. 20. First Cut of Sirloin, showing the bulging muscle on upper edge.

Mrs. Lincoln's Boston cook book