Domestic science, principles and application

2. Chuck Stew, pot roast, boil 3. Ribs Roast, stew . 4. Shoulder clod Boil, stew 5. Shin or foreshank. . .Soup stock 6. Brisket Corned, stew 7. Plate Boiled, corned, stew Hind Quarter Cuts 1. Rump Pot roast, stew, mince meat... . 2. Round Pot roast, steak, stew, beef tea. 3. Loin Fine roast, steak (a) Porterhouse Steak (b)Sirloin Steak, roast (c )Tenderloin Steak 4. Hind shank Cheap stew, soup 5. Flank Corned, stuff, stew, roll (151) Fig. 18. The wholesale cuts of beef: /, round; 2, rump; 3, shank; 4, loin; 5, flank; 6, rib; 7, chuck; *. clod; 9, neck; 10, plate, which includes JI, brisket; 12, shank. Other Parts. Cost 1. Heart Braise 2. Tail Soup 3. Tongue Boil 4. Kidneys Stew 5. Brains Scallop, cream 6. Tripe (lining of the stomach) Stew, fry 7. Suet Try out, use as fat 8. Thymus gland and pancreas (calf), or sweetbreads Scallop, cream Care of Meat. — 1. Remove meat from paper as soon as delivered. 2. Keep meat in a cool place, but not directly on ice. 3. Before cooking always wipe meat off well with a damp cloth wrung out of cold water. Why? Never wash meat in water. Why? Retaining Juices. — Juices may be retained in the cooked meat by broiling, roasting, frying, or sauteing, which sears over at once the outside of the meat and seals up the little tubes that contain the juices. Only the tender cuts of meat can be used in this way, since tough meats require a long, slow heat. Broiling. — Cuts best for broiling use are (1) porterhouse, (2) sirloin, (3) tenderloin, and (4) round. Roasting. — Best cuts for roasting are the top or middle of sirloin, back of rump, or the first three ribs. Time Guide for Broiling Beef (rare), per pound 8 to 10 minutes Beef (well done), per pound. . .12 to 15 minutes 1. Broiled Steak — Oven Sirloin steak 1 to 2 inches thick Butter, salt, pepper Parsley and lemon for garnishing Method. — Wipe the meat with a damp cloth and trim off the extra fat. Have the broiler smoking hot; rub with a little fat. Place the meat in the broiler and broil, turning every 10 seconds for the first minute. (Use two large spoons for turning, as a fork would pierce the meat.) After the first minute turn occasionally until well cooked on both sides. Remove to hot platter, spread with butter, and sprinkle with salt and pepper. Garnish with slices of lemon and parsley. Serve with Maitre d'Hotel Butter or Mushroom Sauce. 2. Roast Beef Method. — Wipe, put on a rack in a dripping pan, skin side down, and rub over with salt and dredge with flour. Fig. 19. Beef: cuts from rump and ribs. Place in a hot oven, that the surface may be quickly seared, thus preventing the escape of inner juices. After the flour in the pan is browned, reduce heat, and baste with the fat that has melted; if meat is quite lean, it may be necessary to put trimmings of fat in the pan. Baste every 10 minutes. If this rule is followed meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning. If there is danger of the flour burning in the pan, add a small quantity of water. Allow 15 to 20 minutes to each pound of beef in roasting.