Venison Steaks. — Cut venison steaks in suitable pieces for serving;
heat ^ of a lb. of butter in your frying-pan; season the steaks with
salt and pepper, then dip them in wheat flour or rolled cracker
crumbs, and fry them a nice brown on both sides. When done, set
them in the oven with a tin over, to keep them warm, while you pre-
pare gravy, as follows: Dredge a large tablespoon of flour into the
butter in the pan, and stir until it is brown, without burning; put in
a teacup of boiling water, with a teaspoon of currant jelly✪ Venison Steaks dissolved
into it. Stir briskly for a few minutes, then strain the gravy over
the meat and serve at once.
CUTTING UP AND CURING
MEATS.
"ir T is very desirable for every housekeeper to know the location
f(pj and names of the different parts of meat, and many families
i occasionally cut up and cure animals for their own use, and so
in this chapter we will give such information on these subjects
as will meet the requirements of our readers. Before corning meat
hang it 1 or 2 days after it is killed.
BEEF.
1. Rump. — Used for corned beef,
stews and steaks.
2. Aitchbone. — Used for stews and
pot-roasts.
3. Round or Buttock. — Used for
stews, boiling, pot=roasts, or steaks.
The lower part is good to work up in
Hamburg steaks and curry of beef.
4. Hock. — Best for soup or stews.
5. Shin or Leg. — Used for soup,
stewing or hash.
6. Shin. — Used for soup or cheap
stews.
7. CZod.— Used for soup, stock,
stews, sausages, etc.
8. Neck or Sticking Piece. — Used same as clod.
9. Shoulder Clod. — Used for stews, pot=roasts, hashes
Brisket. — Used for soups, stews, corned and spiced
-^
s
<^
3
■ \
,--'
'2/
13
rW
etc.
10,
beef.
11. Thin Flank. — Used for stews or for corned beef or
dried beef.
12. Thick Flank. — Suitable for corned beef, boiling,
stews, or pressed beef.
13. Sirloin. — Used for sirloin or porter house steaks or
choice roasts. The tip is an extra fine roast, and should have
3 but is sometimes cut up with 2 ribs.
14. Fore Rib. — The 5 ribs nearest the sirloin are the best;
it makes fine roasting pieces, or steaks; the bones are often
taken out and the meat rolled, when the bones can be used for
soup.
15. Middle Ribs.
16. Chuck Ribs.-
second quality.
17. Cheek. — Used for soups or stews.
Other parts used are: (18) The Brains which,
when well soaked, can be stewed, fried, scalloped or made into cro-
quettes. (19) Ox'tail, used for soups and stews. (20) Cow-heels,
—Usually roasted.
-Used for stews and steaks and roasts of
/ '*
Q
/ '^
\
ii
166 . CUTTING UP AND CURING MEATS
Page 125 · 1 recipe record on this page
Presented as published in 1902. 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
Venison Steaks. — Cut venison steaks in suitable pieces for serving; heat ^ of a lb. of butter in your frying-pan; season the steaks with salt and pepper, then dip them in wheat flour or rolled cracker crumbs, and fry them a nice brown on both sides. When done, set them in the oven with a tin over, to keep them warm, while you prepare gravy, as follows: Dredge a large tablespoon of flour into the butter in the pan, and stir until it is brown, without burning; put in a teacup of boiling water, with a teaspoon of currant jelly dissolved into it. Stir briskly for a few minutes, then strain the gravy over the meat and serve at once.
"ir T is very desirable for every housekeeper to know the location f(pj and names of the different parts of meat, and many families i occasionally cut up and cure animals for their own use, and so in this chapter we will give such information on these subjects as will meet the requirements of our readers. Before corning meat hang it 1 or 2 days after it is killed.
1. Rump. — Used for corned beef, stews and steaks.
2. Aitchbone. — Used for stews and pot-roasts.
3. Round or Buttock. — Used for stews, boiling, pot=roasts, or steaks. The lower part is good to work up in Hamburg steaks and curry of beef.
4. Hock. — Best for soup or stews.
5. Shin or Leg. — Used for soup, stewing or hash.
6. Shin. — Used for soup or cheap stews.
7. Clod.— Used for soup, stock, stews, sausages, etc.
8. Neck or Sticking Piece. — Used same as clod.
9. Shoulder Clod. — Used for stews, pot=roasts, hashes
Brisket. — Used for soups, stews, corned and spiced
-^
s
<^
■ \
,--'
'2/
rW
etc.
10, beef.
11. Thin Flank. — Used for stews or for corned beef or dried beef.
12. Thick Flank. — Suitable for corned beef, boiling, stews, or pressed beef.
13. Sirloin. — Used for sirloin or porter house steaks or choice roasts. The tip is an extra fine roast, and should have 3 but is sometimes cut up with 2 ribs.
14. Fore Rib. — The 5 ribs nearest the sirloin are the best; it makes fine roasting pieces, or steaks; the bones are often taken out and the meat rolled, when the bones can be used for soup.
15. Middle Ribs.
16. Chuck Ribs.- second quality.
17. Cheek. — Used for soups or stews.
Other parts used are: (18) The Brains which, when well soaked, can be stewed, fried, scalloped or made into croquettes. (19) Ox'tail, used for soups and stews. (20) Cow-heels,
—Usually roasted.
-Used for stews and steaks and roasts of
/ '*
Q
/ '^
\
Records on this page
Venison Steaks