Sold whole or in chops.
Whole, in halves, or
sliced (after being
smoked) .
B
a
2 ^
°° C§
'o '3
In rectangular pieces,
with the skin (rind)
left on ; sliced thin for
purchasers.
Spare-ribs.
Ribs freed from
fat.
Ham.
Hind leg, and
parts corre-
sponding to
rump and
round in beef.
Back.
Close to back-
bone.
bio
i
is
SI
o a
a -^
188 THEOKY AND PRACTICE OF COOKERY
Diagram showing Cuts of Beef.
1 and 2 =loin (1 = sirloin).
8= rump.
4 = round.
5 = top sirloin.
6 = prime ribs.
7 = blade.
8 = chuck.
9 = neck.
10 = brisket.
11 = cross-rib.
12 = plate.
13 = navel.
14 = flank.
15 = shoulder.
16 = leg (shin).
THE FLESH OF ANIMALS
189
Diagram showing Cuts of Veal.
1 =loin.
2 = leg (cutlets, etc.).
3 = knuckle.
4 = rack.
5 = shoulder.
6 = neck.
7, 7 = breast.
190 THEORY AND PRACTICE OF COOKERY
Diagram showing Cuts of Lamb and Mutton.
1 = l()in.
2 = leg.
3 = rib-portion.
4 = shoulder.
5,5 =
THE FLESH OF ANIMALS 191
Diagram showing Cuts of Pork,
l=loin. 3 = back. 5 = belly.
2 = ham. 4 = shoulder.
192 THEORY AND PRACTICE OF COOKERY
Section 3. Poultry and Game
317. Of the birds we use for food, fowls and chick-
ens, turkej^s, and tame ducks and geese are classed
together as poultry ; quail, partridges, grouse, wild
ducks and geese, and other wild fowl being called
game.
318. Food value and digestibility of poultry and game.
— The flesh of ducks and geese, like pork, is so fat that
it is not easily digested. Of what use is fat in the
bodies of waterfowl ? Game is too expensive to be
eaten as commonly as meat, fish, or poultry. Being,
except in the case of wild ducks and geese, more read-
ily digestible than other flesh foods, it is especially
suitable for the sick.
The light meat from the breasts of poultry is tender,
but poorer in flavor, than the less delicate meat from
the leg and hip-joint, or " second joint," a difference
corresponding to that between the loin of beef and the
shin and round. The delicacy of the breast-meat is
owing partly to the shortness of its muscle-fibres, and
the comparative toughness of the " drumsticks " to
strong tendons running through them. Why is the
meat on the wings of domestic fowls so much more
tender than that on the legs ? Wild fowl have dark,
rich meat on breast and wings. Can you explain why ?
319. Selecting poultry. — In market terms, chicken
not more than five months old is " spring chicken " ;
chicken over a year old, fowl. Full-grown poultry is
finer in flavor than young chickens.
Would you choose fowl or spring chicken for broil-
ing ? For f ricasseeing ? What effect would stewing
have on the flesh of a young bird ? On the tendons
of an old one ? These tendons should be removed if
THE FLESH OF ANIMALS 193
the fowl is to be roasted, but not if it is to be boiled
or fricasseed. What is the reason ?
In a chicken or young fowl the scales on the legs are
yellow and soft, and the breast-bone yielding. How
do the bones of young animals differ in composition
from those of older ones ? Older fowls have horny
scales, a hard breast-bone, thicker and yellower skin,
and more fat. Pin-feathers, usually an indication of
youth, give place to hairs as the bird grows older. A
young cock is best for roasting.
Page 86
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.
Sold whole or in chops.
Whole, in halves, or
sliced (after being
smoked) .
B
a
2 ^
°° C§
'o '3
In rectangular pieces,
with the skin (rind)
left on ; sliced thin for
purchasers.
Spare-ribs.
Ribs freed from
fat.
Ham.
Hind leg, and
parts corre-
sponding to
rump and
round in beef.
Back.
Close to back-
bone.
bio
i
is
SI
o a
a -^
188 THEOKY AND PRACTICE OF COOKERY
Diagram showing Cuts of Beef.
1 and 2 =loin (1 = sirloin).
8= rump.
4 = round.
5 = top sirloin.
6 = prime ribs.
7 = blade.
8 = chuck.
9 = neck.
10 = brisket.
11 = cross-rib.
12 = plate.
13 = navel.
14 = flank.
15 = shoulder.
16 = leg (shin).
THE FLESH OF ANIMALS
189
Diagram showing Cuts of Veal.
1 =loin.
2 = leg (cutlets, etc.).
3 = knuckle.
4 = rack.
5 = shoulder.
6 = neck.
7, 7 = breast.
190 THEORY AND PRACTICE OF COOKERY
Diagram showing Cuts of Lamb and Mutton.
1 = l()in.
2 = leg.
3 = rib-portion.
4 = shoulder.
5,5 =
THE FLESH OF ANIMALS 191
Diagram showing Cuts of Pork,
l=loin. 3 = back. 5 = belly.
2 = ham. 4 = shoulder.
192 THEORY AND PRACTICE OF COOKERY
Section 3. Poultry and Game
317. Of the birds we use for food, fowls and chick-
ens, turkej^s, and tame ducks and geese are classed
together as poultry ; quail, partridges, grouse, wild
ducks and geese, and other wild fowl being called
game.
318. Food value and digestibility of poultry and game.
— The flesh of ducks and geese, like pork, is so fat that
it is not easily digested. Of what use is fat in the
bodies of waterfowl ? Game is too expensive to be
eaten as commonly as meat, fish, or poultry. Being,
except in the case of wild ducks and geese, more read-
ily digestible than other flesh foods, it is especially
suitable for the sick.
The light meat from the breasts of poultry is tender,
but poorer in flavor, than the less delicate meat from
the leg and hip-joint, or " second joint," a difference
corresponding to that between the loin of beef and the
shin and round. The delicacy of the breast-meat is
owing partly to the shortness of its muscle-fibres, and
the comparative toughness of the " drumsticks " to
strong tendons running through them. Why is the
meat on the wings of domestic fowls so much more
tender than that on the legs ? Wild fowl have dark,
rich meat on breast and wings. Can you explain why ?
319. Selecting poultry. — In market terms, chicken
not more than five months old is " spring chicken " ;
chicken over a year old, fowl. Full-grown poultry is
finer in flavor than young chickens.
Would you choose fowl or spring chicken for broil-
ing ? For f ricasseeing ? What effect would stewing
have on the flesh of a young bird ? On the tendons
of an old one ? These tendons should be removed if
THE FLESH OF ANIMALS 193
the fowl is to be roasted, but not if it is to be boiled
or fricasseed. What is the reason ?
In a chicken or young fowl the scales on the legs are
yellow and soft, and the breast-bone yielding. How
do the bones of young animals differ in composition
from those of older ones ? Older fowls have horny
scales, a hard breast-bone, thicker and yellower skin,
and more fat. Pin-feathers, usually an indication of
youth, give place to hairs as the bird grows older. A
young cock is best for roasting.