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.
10. Brisket, stewed or corned.
1 1 . Marrow bone.
12. Hough or shin, used for soup; the flesTiy end is good for
slewing.
13. Sirloin, cut generally into three parts, called the double
side, middle cut (or Scotch and English), and the thin end.
14. Thin flank, used for boiling; often salted.
15 Thick plank or fleshy end of heuck-bone, used for stewing .
steak, or salted and rolled, also for pies; no bone in it.
1 6. Heuck bone, best for gridiron steak.
17. Rump, generally boned and salted; sometimes stewed
with the bone in, or boiled. It is used in France for pot-au-feu.
18. The round. This weighs about 30 to 40 lbs. ; the upper
part is sometimes cut into steaks. Sometimes the whole is cut
into two rounds; a thick flap of fat, called the shaugh, is left to
roll round the bare side of the bone.
19. Used for mince, stew, or beef tea.
Explanation of English mode of cutting up a
sheep : —
1. The leg, roasted or boiled.
2. The loin, chump end, generally stewed.
3. The loin, best end, made into chops.
4. The neck, best end, made into chops.
5. The neck, scrag end; soup, stews.
b. The head, boiled; made into soup.
7. The breast, stewed.
8. The shoulder, generally baked, sometimes roasted.
[Two loins make a saddle.]
NAMES ETC. OF PIECES OF MEAT.
33
The usual Scotch mode of cutting up a sheep.
Explanation of Scotch mode of cutting up a sheep : —
1. Gigot, leg, or haunch; roasted or boiled.
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.
TO CLEANSE UTENSILS.
34
6. The shoulder. When 4 and 5 are not cut through at the
black line which separates them, the shoulder may be 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 off by the seam.
7. The head , boiled; use l for broth.
8. The shank, used for soup; sometimes stewed.
9. The trotters, made into broth with the head; sometimes
stewed.
IV. — TO CLEANSE UTENSILS.
Range or Grate.— Clear out the fire-place, pick
out all the cinders for future use, throw away the ashes.
With a long brush sweep the soot down from the chim-
ney as far as you can reach. It it is a close range,
sweep out all the Hues with bmshes for the purpose.
Blackleading.— If there is any grease on the range
or grate wash it off with very hot water in which a
little soda has been melted; dry. Mix some black-
lead to a stiff paste with water, dip the brush in it, and
brush the grate and bars, putting more blacklead on
the brush when required. Let the grate become quite
dry ; then with a dry' brush rub off as much of the
blacklead as possible ; polish the grate thoroughly
with a soft brush, using it lightly and beginning at the
top of the grate. . , , .
Page 13
Presented as published in 1881. 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
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.
10. Brisket, stewed or corned.
1 1 . Marrow bone.
12. Hough or shin, used for soup; the fleshy end is good for stewing.
13. Sirloin, cut generally into three parts, called the double side, middle cut (or Scotch and English), and the thin end.
14. Thin flank, used for boiling; often salted.
15 Thick plank or fleshy end of heuck-bone, used for stewing . steak, or salted and rolled, also for pies; no bone in it.
1 6. Heuck bone, best for gridiron steak.
17. Rump, generally boned and salted; sometimes stewed with the bone in, or boiled. It is used in France for pot-au-feu.
18. The round. This weighs about 30 to 40 lbs. ; the upper part is sometimes cut into steaks. Sometimes the whole is cut into two rounds; a thick flap of fat, called the shaugh, is left to roll round the bare side of the bone.
19. Used for mince, stew, or beef tea.
Explanation of English mode of cutting up a sheep : —
1. The leg, roasted or boiled.
2. The loin, chump end, generally stewed.
3. The loin, best end, made into chops.
4. The neck, best end, made into chops.
5. The neck, scrag end; soup, stews.
b. The head, boiled; made into soup.
7. The breast, stewed.
8. The shoulder, generally baked, sometimes roasted.
[Two loins make a saddle.]
The usual Scotch mode of cutting up a sheep.
Explanation of Scotch mode of cutting up a sheep : —
1. Gigot, leg, or haunch; roasted or boiled.
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.
TO CLEANSE UTENSILS.
6. The shoulder. When 4 and 5 are not cut through at the black line which separates them, the shoulder may be 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 off by the seam.
7. The head , boiled; use l for broth.
8. The shank, used for soup; sometimes stewed.
9. The trotters, made into broth with the head; sometimes stewed.
IV. — TO CLEANSE UTENSILS.
Range or Grate.— Clear out the fire-place, pick out all the cinders for future use, throw away the ashes. With a long brush sweep the soot down from the chimney as far as you can reach. It it is a close range, sweep out all the Hues with bmshes for the purpose.
Blackleading.— If there is any grease on the range or grate wash it off with very hot water in which a little soda has been melted; dry. Mix some blacklead to a stiff paste with water, dip the brush in it, and brush the grate and bars, putting more blacklead on the brush when required. Let the grate become quite dry ; then with a dry' brush rub off as much of the blacklead as possible ; polish the grate thoroughly with a soft brush, using it lightly and beginning at the
top of the grate. . , , .