Pork is the flesh of the pig. Strips of the back and sides of the pig, salted and smoked, are called bacon. The hind legs, salted and smoked, are called hams. Pork is difficult to digest on account of the large amount of fat which it contains. Bacon when cut in thin strips and cooked crisp is easily digested. Veal is the flesh of a calf. It is the least nutritious of all meats and is hard to digest. Good veal is of a pinkish color, fine grained, with firm and white fat. Cuts of Meat. — The methods of cutting sides of beef, mutton, etc., and the terms used for the different cuts vary in different sections of the country. Cuts of Beef. — The beef creature is first cut into halves along the length of the backbone ; each half or side weighs on the average about 450 pounds ; then each half is separated into the hind quarter and fore quarter. Boston markets cut the hind quarter into Sirloin Tip 1 Middle which may be roasted or broiled. First Cut. and Tenderloin, which may be larded and roasted or sliced and broiled. Digitized by Google 80 SECOND YEAR which may be roasted or broiled. Rump Back- Middle Face Round Top, which may be roasted or broiled. Bottom, which may be stewed or chopped for Hamburg steaks. Aitchbone, which may be stewed, braised, or roasted. Flank Thick 1 T. I I which may be boiled, braised, or corned. Hind shin, soup stock and stews. Boston markets cut the fore quarter into : — Five Chuck Ribs, which may be roasted or broiled. Five Prime Ribs, which may be roasted. Neck, which may be stewed. Sticking Piece, which may be stewed or used for mince meat or corned. T» ±j.x which may be comed and boiled. Rattleran J Fore shin, soup stock and stews. The markets offer for sale other parts of the beef creature : Heart, which may be braised. Tail, which may be used for soup. Liver, which may be braised, fried, or sauted. Kidneys, which may be saut^, braised, or stewed. Brains, which may be stewed or scalloped. Tongue (fresh or comed), which may be boiled. Tripe (fresh or comed), which may be stewed, broiled, or fried. Suet, which may be tried out and the fat used for CQoking. New York markets cut the hind quarter into sirloin, rump, and roimd, which may be roasted or broiled ; bottom of round, Digitized by Google MEAT 81 which may be chopped or stewed ; hind shin for stews or for soup stock ; and flank, which may be boiled, braised, or corned. New York markets cut the fore quarter into rib roast and chuck, which may be roasted or broiled ; plate, navel, cross ribs, brisket and clod for corning or chopping ; neck and fore shin for stews or for soup stock. LAMB^OR MUTTON Lamb and mutton are divided into halves, or sideSy by cut- ting the entire length of the backbone and then are sub- divi4cd into quarters. The hind quarter of lamb is divided into : — Leg, which may be roasted, braised, or boiled. Loin, which may be roasted in a piece, or broiled as chops. Saddle, which may be roasted. The fore quarter of lamb is divided into : — Shoulder, which may be boiled, steamed, or roasted. Neck, which may be stewed or braised. Care of Meat. — Meat is much affected by the care given it when it reaches the home. The wrappings should be removed as soon as it is delivered from the market, as they not only absorb some of the nutriment of the meat juices, but are likely to give an unpleasant taste to it. Meat should be kept in a cool place, but it should not be placed directly on the ice. Before cooking, meat should always be wiped thoroughly with a damp cheesecloth wrung out of fresh, cold water. Experiments. — 1. Scrape a small piece of lean, raw meat with a knife until only fiber is left and observe the fibers.

AI-modernized reading of the original text

Pork is the flesh of the pig. Strips of the back and sides of the pig, salted and smoked, are called bacon. The hind legs, salted and smoked, are called hams. Pork is difficult to digest on account of the large amount of fat which it contains. Bacon when cut in thin strips and cooked crisp is easily digested. Veal is the flesh of a calf. It is the least nutritious of all meats and is hard to digest. Good veal is of a pinkish color, fine grained, with firm and white fat. Cuts of Meat. — The methods of cutting sides of beef, mutton, etc., and the terms used for the different cuts vary in different sections of the country. Cuts of Beef. — The beef creature is first cut into halves along the length of the backbone ; each half or side weighs on the average about 450 pounds ; then each half is separated into the hind quarter and fore quarter. Boston markets cut the hind quarter into Sirloin Tip 1 Middle which may be roasted or broiled. First Cut. and Tenderloin, which may be larded and roasted or sliced and broiled. Digitized by Google which may be roasted or broiled. Rump Back- Middle Face Round Top, which may be roasted or broiled. Bottom, which may be stewed or chopped for Hamburg steaks. Aitchbone, which may be stewed, braised, or roasted. Flank Thick 1 T. I I which may be boiled, braised, or corned. Hind shin, soup stock and stews. Boston markets cut the fore quarter into : — Five Chuck Ribs, which may be roasted or broiled. Five Prime Ribs, which may be roasted. Neck, which may be stewed. Sticking Piece, which may be stewed or used for mince meat or corned. T» ±j.x which may be corned and boiled. Rattle-ran J Fore shin, soup stock and stews. The markets offer for sale other parts of the beef creature : Heart, which may be braised. Tail, which may be used for soup. Liver, which may be braised, fried, or sautéd. Kidneys, which may be saut^, braised, or stewed. Brains, which may be stewed or scalloped. Tongue (fresh or comed), which may be boiled. Tripe (fresh or comed), which may be stewed, broiled, or fried. Suet, which may be tried out and the fat used for cooking. New York markets cut the hind quarter into sirloin, rump, and round, which may be roasted or broiled ; bottom of round, Digitized by Google which may be chopped or stewed ; hind shin for stews or for soup stock ; and flank, which may be boiled, braised, or corned. New York markets cut the fore quarter into rib roast and chuck, which may be roasted or broiled ; plate, navel, cross ribs, brisket and clod for corning or chopping ; neck and fore shin for stews or for soup stock. LAMB^OR MUTTON Lamb and mutton are divided into halves, or sideSy by cutting the entire length of the backbone and then are subdivi4cd into quarters. The hind quarter of lamb is divided into : — Leg, which may be roasted, braised, or boiled. Loin, which may be roasted in a piece, or broiled as chops. Saddle, which may be roasted. The fore quarter of lamb is divided into : — Shoulder, which may be boiled, steamed, or roasted. Neck, which may be stewed or braised. Care of Meat. — Meat is much affected by the care given it when it reaches the home. The wrappings should be removed as soon as it is delivered from the market, as they not only absorb some of the nutriment of the meat juices, but are likely to give an unpleasant taste to it. Meat should be kept in a cool place, but it should not be placed directly on the ice. Before cooking, meat should always be wiped thoroughly with a damp cheesecloth wrung out of fresh, cold water. Experiments. — 1. Scrape a small piece of lean, raw meat with a knife until only fiber is left and observe the fibers.

Household science and arts