A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its temper, and (7) 8 BEEF. therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a fine whetstone should be kept for sharpening, and the knife cleaned carefully to avoid dulling its edge, all of which is quite essential to successful carving. HIND-QUARTEE. No. 1. Used for choice roasts, the porter-house and sirloin steaks. No. 2. Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boilixig-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef a la mode; also a prime boiling-piece. No. 5. Mouse-round, used for boiling and stewing. No, 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9. Thin flank, used for corned beef and boiling-pieces. FOBE-QUAETER. No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. BEEF. 9 No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes. Nos. 15, 16. Neck, clod or sticking-piece, used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek. The following is a classification of the qualities of meat, according to the several joints of beef, when cut up. First Class. — Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11). Second Class. — The buttock or round (4), the thick flank (7), the middle ribs (11). Third Class. — The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13). Fourth Class. — The clod, neck and sticking-piece (15, 16). Fifth Class. — Shin or shank (17). 10 VEAL. HIND-QUARTEE. No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies. FORE-QUARTER. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. No. 8. Fore-knuckle, used for soups and stews. No. 9. Breast, brisket-end used for baking, stews and pot-pies. No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder. The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights: — Loin and chump, 18 lbs.; fillet, 12| lbs.; hind-knuckle, 5| lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight. MUTTON, 11 No. 1. Leg, used for roasts and for boiling.

AI-modernized reading of the original text

A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its temper, and (7) BEEF. therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a fine whetstone should be kept for sharpening, and the knife cleaned carefully to avoid dulling its edge, all of which is quite essential to successful carving. HIND-QUARTEE. No. 1. Used for choice roasts, the porter-house and sirloin steaks. No. 2. Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef a la mode; also a prime boiling-piece. No. 5. Mouse-round, used for boiling and stewing. No, 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9. Thin flank, used for corned beef and boiling-pieces. FORE-QUARTER. No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes. Nos. 15, 16. Neck, clod or sticking-piece, used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek. The following is a classification of the qualities of meat, according to the several joints of beef, when cut up. First Class. — Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11). Second Class. — The buttock or round (4), the thick flank (7), the middle ribs (11). Third Class. — The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13). Fourth Class. — The clod, neck and sticking-piece (15, 16). Fifth Class. — Shin or shank (17). VEAL. HIND-QUARTEE. No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies. FORE-QUARTER. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. No. 8. Fore-knuckle, used for soups and stews. No. 9. Breast, brisket-end used for baking, stews and pot-pies. No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder. The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights: — Loin and chump, 18 lbs.; fillet, 12| lbs.; hind-knuckle, 5| lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight. MUTTON, No. 1. Leg, used for roasts and for boiling.

Original White House Cookbook