Shoulder clod — roasts and pot roasts. Shank — soups. 160 POOD AND COOKERY Brisket — corning and stews. Plate and navel — corning and stews. Loin — steaks (sirloin and porterhouse). Flank — corning, flank steak. Eump — steaks, roasts, pot roast and boiling beef. Bound — steaks and Hamburg. Tongue — boiled either fresh or salted. Tail — oxtail soup. VEAL. 1. Neck 6. Ribs 2. Chuck 7. Loin 3. Shoulder 8. Flank 4. Fore shank 9. Leg 5. Breast 10. Hind shank Veal. Head — ^mock turtle soup. Neck — stews and pot pie. Shoulder — roast or chops. Breast — stews and roast (stuffed). Ribs — chops. Loin — chops; thick end — roasts. MEAT 161 Leg- — upper part, veal steak or cutlets; lower part— roast or fillet. Shank or knuckle — soups and stews. Feet — calf 's-foot jelly. LAMB. 1. Neck 4. Flank 2. Chuck 5. Loin 3. Shoulder 6. Leg Lamb. Very young lamb, sometimes called "hot-house lamb," whole forequarter or whole hindquarter used for roast. When it is a little older, the rib chops are cut off making a short forequarter roast. The hindquarter is used as a roast the same as in "hot-house lamb." Just under a year old: Neck — broth and stews. Chuck — chops and stews. 162 FOOD AND COOKERY Shoulder — roast. Flank — stew& and breading. Loin — chops. Leg — roasts. PORK. 1. Head 5. Belly 2. Shoulder 6. Ham 3. Back 7. Ribs 4. Middle cut 8. Loin Pork. Head — head cheese or souse. Shoulder — roasted fresh or pickled and smoked and sold as New England ham or cottage ham. Back — roast. Middle cut — spareribs; the outer layer of fat is cut off and used for lard. Belly — salt pork and bacon. Ham — roasted fresh or pickled and smoked. Upper part of ribs — chops or roast. Loin— chops or roast. MEAT W'.i Fat— lard. Trimmings of lean from the shoulders, hams, etc., used for sausage. CHUCK STEAK. Beefsteaks. The most common beefsteaks are 1. The chuck steak is found in the region of the shoulder blade. It is somewhat stringy and the lean is streaked with fat. It usually contains an " L " shaped bone, which is a cross section of the shoulder blade. 164 POOD AND COOKERY PORTERHOUSE STEAK. 2. The porterhouse steak, sometimes called short steak, tenderloin steak or Delmonico steak, is found between the ribs and the hip bone, and has a "T" shaped bone in it. The cuts nearest the ribs have meat only on one side of the bone. When the cut is far enough back to reach the tenderloin muscle there will be meat on both sides of the bone and the further back the cut is made, the larger will be the tenderloin part of the steak. This is the tenderest, but not the best flavored part of the animal. It is also the most expensive cut. MEAT 165 LOIN STEAK. 3. Loin steak is found in the region of the hip bone. It will contain a round bone, a broad flat bone or a long bone accord- ing to the cut. This is a tender, good flavored steak. ROUND STEAK. 4. Round steak is cut from the upper part of the hind leg. It is oval in shape and contains a small round bone. 166 FOOD AND COOKERY FLANK STEAK. 5. There are two flank steaks in each animal, lying next to the inner surface of the flank. This steak has no bone, is oval in shape, dark in color, with the muscle fibers running length- wise. Composition.

AI-modernized reading of the original text

Shoulder clod — roasts and pot roasts. Shank — soups. Brisket — corning and stews. Plate and navel — corning and stews. Loin — steaks (sirloin and porterhouse). Flank — corning, flank steak. Rump — steaks, roasts, pot roast and boiling beef. Round — steaks and Hamburg. Tongue — boiled either fresh or salted. Tail — oxtail soup. VEAL. 1. Neck 6. Ribs 2. Chuck 7. Loin 3. Shoulder 8. Flank 4. Fore shank 9. Leg 5. Breast 10. Hind shank Veal. Head — mock turtle soup. Neck — stews and pot pie. Shoulder — roast or chops. Breast — stews and roast (stuffed). Ribs — chops. Loin — chops; thick end — roasts. Leg- — upper part, veal steak or cutlets; lower part— roast or fillet. Shank or knuckle — soups and stews. Feet — calf 's-foot jelly. LAMB. 1. Neck 4. Flank 2. Chuck 5. Loin 3. Shoulder 6. Leg Lamb. Very young lamb, sometimes called "hot-house lamb," whole forequarter or whole hindquarter used for roast. When it is a little older, the rib chops are cut off making a short forequarter roast. The hindquarter is used as a roast the same as in "hot-house lamb." Just under a year old: Neck — broth and stews. Chuck — chops and stews. Shoulder — roast. Flank — stews and breading. Loin — chops. Leg — roasts. PORK. 1. Head 5. Belly 2. Shoulder 6. Ham 3. Back 7. Ribs 4. Middle cut 8. Loin Pork. Head — head cheese or souse. Shoulder — roasted fresh or pickled and smoked and sold as New England ham or cottage ham. Back — roast. Middle cut — spareribs; the outer layer of fat is cut off and used for lard. Belly — salt pork and bacon. Ham — roasted fresh or pickled and smoked. Upper part of ribs — chops or roast. Loin— chops or roast. W'.i Fat— lard. Trimmings of lean from the shoulders, hams, etc., used for sausage. CHUCK STEAK. Beefsteaks. The most common beefsteaks are 1. The chuck steak is found in the region of the shoulder blade. It is somewhat stringy and the lean is streaked with fat. It usually contains an " L " shaped bone, which is a cross section of the shoulder blade. PORTERHOUSE STEAK. 2. The porterhouse steak, sometimes called short steak, tenderloin steak or Delmonico steak, is found between the ribs and the hip bone, and has a "T" shaped bone in it. The cuts nearest the ribs have meat only on one side of the bone. When the cut is far enough back to reach the tenderloin muscle there will be meat on both sides of the bone and the further back the cut is made, the larger will be the tenderloin part of the steak. This is the tenderest, but not the best flavored part of the animal. It is also the most expensive cut. LOIN STEAK. 3. Loin steak is found in the region of the hip bone. It will contain a round bone, a broad flat bone or a long bone according to the cut. This is a tender, good flavored steak. ROUND STEAK. 4. Round steak is cut from the upper part of the hind leg. It is oval in shape and contains a small round bone. FLANK STEAK. 5. There are two flank steaks in each animal, lying next to the inner surface of the flank. This steak has no bone, is oval in shape, dark in color, with the muscle fibers running lengthwise. Composition.

Student's manual in household arts