1
o .
> a-
Si
11
o °
o a;
3"
o
a
o
0
ii
a
CO
:.bI
1:1
0
o
o
a
o
o
1
1
1
o
1
'3
1
Ph
1
i
o
ill
pq
9 1
^ '^ ^
Oh
THE FLESH OF ANIMALS
183
73
a
d
a
O
O
1. Stewed or boiled.
2. Rolled and braized.
(Should not be corned,
because it has no fat
or bone to protect its
juices.)
ft
o
ft
6^
CO
03
1
2
a
z
o
a
3
O
o ^
o
03
i
03
.a"
5
t|
go
C3 q
1°
.s
a
IS
.a
Oh
'3
OQ
d
ft
^j
*3
o
tl
o .
oT tn
i
s
1
'o
1
1
Navel.
Middle part of
belly.
Flank, below the
loin.
1. Thick flank.
2. Flank steak.
125
O
o
o
o
1
Skirt Steak (dia-
phragm) .
Inside of plate
and navel.
184
THEORY AND PRACTICE OF COOKERY
6
H
a
g
Q
w
Roasted ; chops fried.
Cutlets fried ; Jricandeau
roasted.
1
o
1
ii
02
H
<^
a r
<
o
.2
o
o
II
s t
w O
1 =
o
1
1
IS
a
a
u
-d
H
d
o
'13
o s^^
.2 ^
o 2
Sliced into cutlets one-
half inch thick, or into
thicker slices for fri-
candeau.
o
1
q5
'o
Oi
o
^ 6.
-< O
W
Loin.
Includes what in
. beef is loin and
rump.
T5
.2
0
5
o
M 5 a
P3
Shoulder.
Includes fore leg
and part of ribs.
THE FLESH OF ANIMALS
185
ai
.^
o
■9
'v3
2
^
^
09
73
Oi
i
•s
11
^
L
si
>^
-d
2
'^ ss
1
o g
1
(§
CC 1
^
w a;
a> u
r-i O)
to :3
©
c3
-^ w" 13
"S -^
^
.^ Ci- O
=5 g
c3
« .§ a
S
P3
"o o o
.2 ^ ^
B 1 £
-t-T '^
2 s
>5
1
s
o
0
o
si
o
fQ
o
i^
H
1
H
<« -T C '*-'
t2
u
'3
i o i1
1
A
o
"
2
£ 5 o ^„
.9
4J
o .
1
i
'g
a; M
f o O 0)
S
oT
«!
'o ^
22^ §
3
A
H
^
i=l
^
+^
•" qT s
«*-; iln i rijT
^4
^
-S •'^
0^ O O ce
'Sq
-t^ e3
£ O a CD
di
^ '^ ^
rJ2 05 +^
o
S
(11
^ a QJ
Q, O cc
CK.
ay includi
four ribs.
H "§ .2 -« ©
•" ^ 73 2
w « fl g
«« =: o 2
2 o w "S
•s o
1^ ^
e3 ^
o ^
m
J
iJ
186 THEORY AND PRACTICE OF COOKERY
6
S5
H
'6
5
_s
■d
w
^
03
o
1
13
u
■^
O
0
<D
1
S
u
u
o
'S
U
03
o
03
W
>— 1
^
SK
^
2
%
S
1
w
W
OQ
m
m
03
1 — 1
+J
+J
t-
H
3
C«
d
03
■^
1
P ^
M
d
^
^ s
T^
1 ^
03
U
03
03
O
■d
3
a
g
TS
c«
-<
33
03
3
i
M
03
Q
TS
fl
^
a
o
^1
P5
o
•T3
0)
m
•'" t+-l
j3
«M
. ,
^
fcJD
g
t-i
:: o
o
13 '5
03
CI
ai
O
C
►J
M
m
c5
5
1-2
Is
£ ft
fa a
li
i
Id
2
03
o
a
S
CO
1 ^
03 '
o ^
T!
!!«
u
o
s
a
o
c3
o 2
w
2
03
1
a
"3
m
a
03
1^
(»
^ ^
o
bB S
03
^ ^
O
f— 1 s
-=;
03 '^
2
fl
.SB
B3 M 9
o
0 ^
H S «2
fl
!i5 fc
SI?
1
1
i
c3
CO
a
g s ==
n
<
pq
IS
THE FLESH OF ANIMALS
187
Si
c
73
a
o
Usually cured, salted,
and smoked, then
boiled, or sliced and
fried; sometimes
roasted fresh.
o
fcJO CD
o ^
Cured, salted, and
smoked; cooked like
ham. Sometimes
roasted fresh.
Cured, salted, and
smoked ; broiled or
fried.
Nearly all bone.
Solid, lean, with layer of fat
half an inch thick or more,
on one side.
5
<
o
CO
1
a
h
a bJC
a
a
0)
o
CO
CO
1
Page 85
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.
1
o .
> a-
Si
11
o °
o a;
3"
o
a
o
0
ii
a
CO
:.bI
1:1
0
o
o
a
o
o
1
1
1
o
1
'3
1
Ph
1
i
o
ill
pq
9 1
^ '^ ^
Oh
THE FLESH OF ANIMALS
183
73
a
d
a
O
O
1. Stewed or boiled.
2. Rolled and braized.
(Should not be corned,
because it has no fat
or bone to protect its
juices.)
ft
o
ft
6^
CO
03
1
2
a
z
o
a
3
O
o ^
o
03
i
03
.a"
5
t|
go
C3 q
1°
.s
a
IS
.a
Oh
'3
OQ
d
ft
^j
*3
o
tl
o .
oT tn
i
s
1
'o
1
1
Navel.
Middle part of
belly.
Flank, below the
loin.
1. Thick flank.
2. Flank steak.
125
O
o
o
o
1
Skirt Steak (dia-
phragm) .
Inside of plate
and navel.
184
THEORY AND PRACTICE OF COOKERY
6
H
a
g
Q
w
Roasted ; chops fried.
Cutlets fried ; Jricandeau
roasted.
1
o
1
ii
02
H
<^
a r
<
o
.2
o
o
II
s t
w O
1 =
o
1
1
IS
a
a
u
-d
H
d
o
'13
o s^^
.2 ^
o 2
Sliced into cutlets one-
half inch thick, or into
thicker slices for fri-
candeau.
o
1
q5
'o
Oi
o
^ 6.
-< O
W
Loin.
Includes what in
. beef is loin and
rump.
T5
.2
0
5
o
M 5 a
P3
Shoulder.
Includes fore leg
and part of ribs.
THE FLESH OF ANIMALS
185
ai
.^
o
■9
'v3
2
^
^
09
73
Oi
i
•s
11
^
L
si
>^
-d
2
'^ ss
1
o g
1
(§
CC 1
^
w a;
a> u
r-i O)
to :3
©
c3
-^ w" 13
"S -^
^
.^ Ci- O
=5 g
c3
« .§ a
S
P3
"o o o
.2 ^ ^
B 1 £
-t-T '^
2 s
>5
1
s
o
0
o
si
o
fQ
o
i^
H
1
H
<« -T C '*-'
t2
u
'3
i o i1
1
A
o
"
2
£ 5 o ^„
.9
4J
o .
1
i
'g
a; M
f o O 0)
S
oT
«!
'o ^
22^ §
3
A
H
^
i=l
^
+^
•" qT s
«*-; iln i rijT
^4
^
-S •'^
0^ O O ce
'Sq
-t^ e3
£ O a CD
di
^ '^ ^
rJ2 05 +^
o
S
(11
^ a QJ
Q, O cc
CK.
ay includi
four ribs.
H "§ .2 -« ©
•" ^ 73 2
w « fl g
«« =: o 2
2 o w "S
•s o
1^ ^
e3 ^
o ^
m
J
iJ
186 THEORY AND PRACTICE OF COOKERY
6
S5
H
'6
5
_s
■d
w
^
03
o
1
13
u
■^
O
0
<D
1
S
u
u
o
'S
U
03
o
03
W
>— 1
^
SK
^
2
%
S
1
w
W
OQ
m
m
03
1 — 1
+J
+J
t-
H
3
C«
d
03
■^
1
P ^
M
d
^
^ s
T^
1 ^
03
U
03
03
O
■d
3
a
g
TS
c«
-<
33
03
3
i
M
03
Q
TS
fl
^
a
o
^1
P5
o
•T3
0)
m
•'" t+-l
j3
«M
. ,
^
fcJD
g
t-i
:: o
o
13 '5
03
CI
ai
O
C
►J
M
m
c5
5
1-2
Is
£ ft
fa a
li
i
Id
2
03
o
a
S
CO
1 ^
03 '
o ^
T!
!!«
u
o
s
a
o
c3
o 2
w
2
03
1
a
"3
m
a
03
1^
(»
^ ^
o
bB S
03
^ ^
O
f— 1 s
-=;
03 '^
2
fl
.SB
B3 M 9
o
0 ^
H S «2
fl
!i5 fc
SI?
1
1
i
c3
CO
a
g s ==
n
<
pq
IS
THE FLESH OF ANIMALS
187
Si
c
73
a
o
Usually cured, salted,
and smoked, then
boiled, or sliced and
fried; sometimes
roasted fresh.
o
fcJO CD
o ^
Cured, salted, and
smoked; cooked like
ham. Sometimes
roasted fresh.
Cured, salted, and
smoked ; broiled or
fried.
Nearly all bone.
Solid, lean, with layer of fat
half an inch thick or more,
on one side.
5
<
o
CO
1
a
h
a bJC
a
a
0)
o
CO
CO
1