315. Digestibility of meat. — Of the comparative diges-
tibility of different kinds of meats little is known, except
that some kinds digest much more rapidly than others. In gen-
eral, short-fibred flesh, such as that of some kinds of game,
the breast of chicken, and the tenderest beef and mutton,
remain in the stomach for a shorter time than coarse-fibred
meats. The muscular tissue of heart and kidneys, being
peculiarly tough and close, is hard to digest. Pork is too
fat to be easily digested.
316. Experiment to illustrate the gastric digestion of meat. —
Put a few bits of raw lean meat into a test-tube, and cover them
with water; add a little pepsin and a few drops of hydrochloric
acid. (§ 161 and footnote.) At the end of one hour and a half,
and at intervals afterward, examine the meat, noting its gradual
solution.
Reading. — Fulton Market is described and pictured in the
American Kitclien Magazine for January, 1896, Vol. IV, p. 149.
Home Economics contains a good chapter on " Marketing," pp. 168-
201.
Foods and Beverages gives pp. 91-114 to meats. "Feeding
the World" (p. 277 of same book) is an account of the trans-
portation of cattle, grain, etc. In the Boston School-kitchen
Text-hook the position of the different qualities of meat in the
animal's body is well described, pp. 55-59. The Chautauquan for
December, 1896 (Vol. XXIV, p. 332), contains a description of the
" Markets of Some Great Cities."
180 THEORY AND PRACTICE OF COOKERY
6
<
'A
K
g
g
<
w
Oh
Best quality for roast-
ing and broiling.
'6
'o
Xi
73
a
a
ti
o
o
6
Lean, mostly tender; fat on
edges ; little bone. Sirloin
steaks : 1, Hip-bone sirloin,
next to the porter-house,
with large tenderloin, is the
best; 2, flat-bone sirloin
second choice. Larger ten-
derloin, round-bone sirloin,
poorest.
6
a
M
(V
1
1
-a
o
H
eg
o
In slices: a, one to two
inches thick: Del-
monico, porter-house,
and sirloin steaks;
b, thicker slices for
roasting.
Sold either whole or in
halves. In latter case,
aitch-bone is split in
two.
o
1
Hi g
-< o
w
-^
Loin.
All between first
rib and rear
end of hip-
bone.
.9
O
P5
I
THE FLESH OF ANIMALS
181
Excellent for braizing,
pot-roast, and beef a
la mode, also for beef
juice and beef tea;
fairly good roasted or
broiled.
Pot-roast, soup, mince-
meat.
0)
o
y,
O)
la
1-^
1
2
bD
.9
§
fcX)
Solid piece of juicy, fairly
tender, lean, bordered with
fat. Good meat has thick
piece of fat between top and
bottom round.
Similar to top round, but
tougher, has streaks of
gristle.
f
o
1
a
Similar in quality to loin, but
has more bone and no ten-
derloin.
Is
■'1
s'g
S 2
:;: c
2 2
CO
Sliced, or cut thick. Best
part of bottom round
sometimes cut with
top for dealer's advan-
tage.
Cut thick.
In steaks, or for roasts.
Sold in pieces containing
upper parts of two or
more ribs; may be
boned and rolled ; with
ribs left in is called
"standing roast."
03
h
u
6
Round.
1. Top: inside of
thigh.
2. Bottom: out-
side of thigh.
Top Sirloin.
Between sirloin
and round.
to 'S
S X
Blade.
7th, 8th, and 9th
ribs.
182 THEORY AND PRACTICE OF COOKERY
i
H
■<
aJ
o
0
Braizing, pot-roasting, or
stew ; steaks broiled.
!
1
'o
c
o
O
.2
.2
o
M '^
O M
3
6
45
fcX)
O
S
w
CI
2
.s
C/2
o
a
Page 84
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
315. Digestibility of meat. — Of the comparative diges-
tibility of different kinds of meats little is known, except
that some kinds digest much more rapidly than others. In gen-
eral, short-fibred flesh, such as that of some kinds of game,
the breast of chicken, and the tenderest beef and mutton,
remain in the stomach for a shorter time than coarse-fibred
meats. The muscular tissue of heart and kidneys, being
peculiarly tough and close, is hard to digest. Pork is too
fat to be easily digested.
316. Experiment to illustrate the gastric digestion of meat. —
Put a few bits of raw lean meat into a test-tube, and cover them
with water; add a little pepsin and a few drops of hydrochloric
acid. (§ 161 and footnote.) At the end of one hour and a half,
and at intervals afterward, examine the meat, noting its gradual
solution.
Reading. — Fulton Market is described and pictured in the
American Kitclien Magazine for January, 1896, Vol. IV, p. 149.
Home Economics contains a good chapter on " Marketing," pp. 168-
201.
Foods and Beverages gives pp. 91-114 to meats. "Feeding
the World" (p. 277 of same book) is an account of the trans-
portation of cattle, grain, etc. In the Boston School-kitchen
Text-hook the position of the different qualities of meat in the
animal's body is well described, pp. 55-59. The Chautauquan for
December, 1896 (Vol. XXIV, p. 332), contains a description of the
" Markets of Some Great Cities."
180 THEORY AND PRACTICE OF COOKERY
6
<
'A
K
g
g
<
w
Oh
Best quality for roast-
ing and broiling.
'6
'o
Xi
73
a
a
ti
o
o
6
Lean, mostly tender; fat on
edges ; little bone. Sirloin
steaks : 1, Hip-bone sirloin,
next to the porter-house,
with large tenderloin, is the
best; 2, flat-bone sirloin
second choice. Larger ten-
derloin, round-bone sirloin,
poorest.
6
a
M
(V
1
1
-a
o
H
eg
o
In slices: a, one to two
inches thick: Del-
monico, porter-house,
and sirloin steaks;
b, thicker slices for
roasting.
Sold either whole or in
halves. In latter case,
aitch-bone is split in
two.
o
1
Hi g
-< o
w
-^
Loin.
All between first
rib and rear
end of hip-
bone.
.9
O
P5
I
THE FLESH OF ANIMALS
181
Excellent for braizing,
pot-roast, and beef a
la mode, also for beef
juice and beef tea;
fairly good roasted or
broiled.
Pot-roast, soup, mince-
meat.
0)
o
y,
O)
la
1-^
1
2
bD
.9
§
fcX)
Solid piece of juicy, fairly
tender, lean, bordered with
fat. Good meat has thick
piece of fat between top and
bottom round.
Similar to top round, but
tougher, has streaks of
gristle.
f
o
1
a
Similar in quality to loin, but
has more bone and no ten-
derloin.
Is
■'1
s'g
S 2
:;: c
2 2
CO
Sliced, or cut thick. Best
part of bottom round
sometimes cut with
top for dealer's advan-
tage.
Cut thick.
In steaks, or for roasts.
Sold in pieces containing
upper parts of two or
more ribs; may be
boned and rolled ; with
ribs left in is called
"standing roast."
03
h
u
6
Round.
1. Top: inside of
thigh.
2. Bottom: out-
side of thigh.
Top Sirloin.
Between sirloin
and round.
to 'S
S X
Blade.
7th, 8th, and 9th
ribs.
182 THEORY AND PRACTICE OF COOKERY
i
H
■<
aJ
o
0
Braizing, pot-roasting, or
stew ; steaks broiled.
!
1
'o
c
o
O
.2
.2
o
M '^
O M
3
6
45
fcX)
O
S
w
CI
2
.s
C/2
o
a