which make as good jelly as calves' feet, and what remains of them
is good eating; they also make good soup. (21) The Heart, which
can be stuffed, braised or roasted, but although economical it is
rather indigestible. (22) The Liver. — It can be boiled or fried and
is very nutritious and cheap. The food known as "faggots " is made
of the liver and lights of sheep and bullocks mixed with some fat.
(23) The Kidneys, used for stewing, pies or puddings. They are
cheaper than the kidneys of young animals, but difficult of diges-
tion. They need light cooking, as they are apt to dry up when
exposed to a high temperature. (24) The Tongue is boiled and
braised, either fresh or salted. It can be bought either way. (25)
Tripe. — This is easily digested, but is not very nutritious. (26)
Sweetbreads — This in full grown animals consists of the pancreas,
and is not equal to the thymus gland of the calf. (27) Suet. — That
which surrounds the kidneys is the firmest and best. (28) The
Spleen or Milt of bullock, sheep and x)ig is sold for food. It is gen-
erally stuffed and roasted, or stewed or boiled for stock. (29) The
Fillet lies under the rump and loin and weighs 6 or 8 lbs.
Tlie Lights are the lungs. The Pluck is the lights, liver and
heart.
It is well to remember that any part of an animal which is much
exercised is tougher than parts which are exercised little or none.
VEAL.
1. Head. — Used for soup or jelly. Calves^
brains are served as an entree.
2. Neck. — Used for stews or soup.
3. Knuckle. — Best stewed or boiled; occasion-
ally roasted.
4. Feet. — Used for jelly making; occasionally
stewed or fried.
5. Loin. — Prime roasting joint or for cutlets.
6. Chump end of Loin. — Used for roasting or
cutlets.
7. Fillet. — The most economical roasting j oint,
and furnishes the best cutlets.
8. Knuckle. — This is cheap and is best used
for stewing, boiling or for stock.
9. Flank. — Used for stews.
10. Breast. — Best stewed; sometimes roasted. This part furnishes veal ten-
dons served as an entree.
11 and 12. Shoulder or Bladebone. — Used sometimes for roasting and some-
times for cutlets.
13. Rib. — Used for small roasting joint or for chops.
14. Siveetbreads. — These are found above Fig. 14 and consist of the tJiymus
gland found on both sides of the windpipe. The stomach sweetbreads are located
further along near the stomach.
Other parts used are : (15) T/ie If (^c/r/, which is more digestible
than bullock's heart and is liked by many. . (16) Li rer.— Thin is
very lean, and is usually cooked with some of the inside fat or with
CUTTING UP AND CUEING MEATS
167
bacon. (17) Kidney. — This is more delicate than beef kidney, and
is preferred to it. (18) Suet. — Veal suet is more delicate than beef
suet, and may advantageously be substituted for that in puddings
and for all purposes.
*PORK.
1. Feet. — Used for pickle or jelly;
occasionally boiled, or boned and stufif-
ed.
2. Ham or Leg. — Used for roasting,
boiling or frying; the most economical
piece to buy.
3. Bacon. — Generally cured.
4. Hock. — Best stewed or boiled.
5. Shoulde}\ — Smoke, or cut steaks
from this.
6. Lower Neck. — Used foe sausages
or lard.
7. Head. — Can be boiled or made into brawn; the cheek
can be made into smoked jowls, and the snout boiled.
8. Shoulder Top. — Used for spare=ribs, steak or sausage.
Page 126
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
which make as good jelly as calves' feet, and what remains of them is good eating; they also make good soup. (21) The Heart, which can be stuffed, braised or roasted, but although economical it is rather indigestible. (22) The Liver. — It can be boiled or fried and is very nutritious and cheap. The food known as "faggots " is made of the liver and lights of sheep and bullocks mixed with some fat. (23) The Kidneys, used for stewing, pies or puddings. They are cheaper than the kidneys of young animals, but difficult of digestion. They need light cooking, as they are apt to dry up when exposed to a high temperature. (24) The Tongue is boiled and braised, either fresh or salted. It can be bought either way. (25) Tripe. — This is easily digested, but is not very nutritious. (26) Sweetbreads — This in full grown animals consists of the pancreas, and is not equal to the thymus gland of the calf. (27) Suet. — That which surrounds the kidneys is the firmest and best. (28) The Spleen or Milt of bullock, sheep and pig is sold for food. It is generally stuffed and roasted, or stewed or boiled for stock. (29) The Fillet lies under the rump and loin and weighs 6 or 8 lbs.
Tlie Lights are the lungs. The Pluck is the lights, liver and heart.
It is well to remember that any part of an animal which is much exercised is tougher than parts which are exercised little or none.
1. Head. — Used for soup or jelly. Calves^ brains are served as an entree.
2. Neck. — Used for stews or soup.
3. Knuckle. — Best stewed or boiled; occasionally roasted.
4. Feet. — Used for jelly making; occasionally stewed or fried.
5. Loin. — Prime roasting joint or for cutlets.
6. Chump end of Loin. — Used for roasting or cutlets.
7. Fillet. — The most economical roasting j oint, and furnishes the best cutlets.
8. Knuckle. — This is cheap and is best used for stewing, boiling or for stock.
9. Flank. — Used for stews.
10. Breast. — Best stewed; sometimes roasted. This part furnishes veal tendons served as an entree.
11 and 12. Shoulder or Bladebone. — Used sometimes for roasting and sometimes for cutlets.
13. Rib. — Used for small roasting joint or for chops.
14. Siveetbreads. — These are found above Fig. 14 and consist of the tJiymus gland found on both sides of the windpipe. The stomach sweetbreads are located further along near the stomach.
Other parts used are : (15) The Heart, which is more digestible than bullock's heart and is liked by many. . (16) Li rer.— Thin is very lean, and is usually cooked with some of the inside fat or with
bacon. (17) Kidney. — This is more delicate than beef kidney, and is preferred to it. (18) Suet. — Veal suet is more delicate than beef suet, and may advantageously be substituted for that in puddings and for all purposes.
1. Feet. — Used for pickle or jelly; occasionally boiled, or boned and stufifed.
2. Ham or Leg. — Used for roasting, boiling or frying; the most economical piece to buy.
3. Bacon. — Generally cured.
4. Hock. — Best stewed or boiled.
5. Shoulde}\ — Smoke, or cut steaks from this.
6. Lower Neck. — Used for sausages or lard.
7. Head. — Can be boiled or made into brawn; the cheek can be made into smoked jowls, and the snout boiled.
8. Shoulder Top. — Used for spare=ribs, steak or sausage.