Middle class cookery book

3 and 4. Spare ribs, generally roasted, sometimes stewed. 5. The ribs, roasted, sometimes boned, rolled, and salted. 6. First runner. This is cut close by the slioulder-bone, and is used for boiling or stewing. 7 and 8. Also runners. These two are sometimes divided across by the dotted line, and the fleshy end (next the head) used for stewing, boiling, or beefsteak pie, and the thin end salted. Sometimes only two runners are cut, sometimes only one. 9. Nine holes, used chiefly for pickling, sometimes for plain boiling or stewing ; not so fat as the brisket. 1 0. Brisket, stewed or corned. 11. Marrowbone. 12. Hough or shin, used for soup ; the fleshy end is good for stewing. 31 chap, i NAMES, ETC., OF PIECES OF MEAT 13. Sirloin, cut generally into three parts, called the double side, middle cut (or Scotch and English), and the thin end. The usual Scotch mode of cutting up an ox. (More economical than the English mode.) 14. Thin flank, used for boiling, often salted. 15. 1 kick flank or fleshy end of heuck bone, used for stewin" steak, or salted and rolled, also for pies ; no bone in it 16. Heuck bone, best for gridiron steak. Jiump, generally boned and salted ; sometimes stewed V1J bolle ln> or foiled. It is used in France for pot-au-feu. 18\ ihe round. This weighs about 30 to 40 lbs. ; the upper lart is sometimes cut into steaks. Sometimes the whole is cut nto two rounds ; a thick flap of fat, called the sliaugh, is left o roll round the bare side of the bone. 19. Used for mince, stew, or beef tea. t Explanation of English mode of cutting up a 32 MIDDLE CLASS COOKERY BOOK TAUT II 5. The neclc, scrag end, soup, stews. 6. The head, boiled, made into soup. 7. The breast, stewed. 8. The shoulder, generally baked, sometimes roasted. [Two loins make a saddle.] Explanation of Scotch mode of cutting up a sheep 1. Oigot, leg, or haunch, roasted or boiled. chap, i TO CLEANSE VEGETABLES 33 2. Loin. This is the finest piece for chops, sometimes roasted. 3. Flank or flap, used for soup or cheap stews. 4. The back-ribs and neck, used for chops, stews, and soup. 5. The brisket or breast, generally stewed. 6. The shoulder. When 4 and 5 are not cut through at the black line which separates them, the shoulder may he removed at the dots, and it is generally baked, sometimes roasted. If a large shoulder is wanted, cut it off close to the bone ; if, on the other hand, it is desired to leave the meat beneath for chops, the shoulder should be taken oil' by the seam. 7. The head, boiled ; used for broth. 8. The shank, used for soup ; sometimes stewed. 9. The trotters, made into broth with the head ; sometimes stewed. TO CLEANSE VEGETABLES Old Potatoes cooked in their jackets. — Wash and brush well in cold water. Old Potatoes cooked without their jackets. — Wash and brush well in cold water. With a small-pointed knife (a potato-knife costs about 4d.) pare the skin very thin, as the best part is next the skin ; cut out the eyes, taking care not to take a slice of potato with them. Place the potatoes in cold water as they are pared, to preserve the colour. New Potatoes. — Wash well in cold water; rub with a rough towel to remove the skin ; place in cold water till required.