steak. The only part that is really eatable as a steak is from
the base to the point A, the remainder being flank.
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Rump Steak.
What in Boston and Philadelphia is called rump steak is
in New York named sirloin. There are three methods of
cutting a rump steak ; two of these give a very fine steak,
the third almost the poorest kind. The first two are to cut
across the grain of the meat, and thus obtain, when the beeve
is a good one, really the best steaks in the animal.
Plates Nos. 6 and 7 represent these steaks. No. 6 is a
long rump steak, very fine ; and No. 7 a short rump, also
excellent. In both of these there is a piece of tenderloin. In
18
MISS PARLOA'S NEW COOK BOOK.
New York, No. 6 is sirloin without bone, and No. 7 sirloin.
There is yet another slice of rump that is of a superior
quality. It is cut from the back of the rump, and there is
plate no. 8.
RUMP STEAK CUT WITH THE GRAIN.
PLATE NO. 9.
BACK OF THE RUMP.
no tenderloin in it. Plate No. 8 shows a rump steak cut
with the grain of the meat; that is, cut lengthwise. It
comes much cheaper than the others, but is so poor that it
MARKETING.
id
should never be bought. It will curl up when broiled, and
will be tough and dry.
Some marketmen will not cut rump steak by the first two
methods, because it spoils the rump for cutting into roasts, and
also leaves a great deal of bone and some tough meat on hand.
The price per pound for a rump steak cut with the grain is
ten cents less than for that cut across, and yet dealers do not
20 MISS PARLOA'S NEW COOK BOOK.
find it profitable to sell steak cut the latter way. Plate No.
9 shows the back of the rump, which is used for steaks and
to roast. The steaks are juicy and tender, but do not
contain any tenderloin.
Round Steaks.
Plate No. 1 1 shows the round of beef with the aitch bone
taken off; a, a, a, a, is the top of the round, b, b, b, b, the
under part, where the aitchbone has been cut off, and c, c,
c, c, the vein. Plate No. 10 is this aitchbone, which is
first cut from the round, and then the steaks are taken off.
The best steak begins with the third slice. The top and
under part of the round are often cut in one slice. The top
is tender and the under part tough. When both are
together the steak sells for fifteen or sixteen cents per pound ;
when separate, the top is twenty or more and the under
part from ten to twelve. If it is all to be used as a steak,
the better way is to buy the top alone ; but if you wish to
make a stew one day and have a steak another, it is cheaper
to buy both parts together. Round steak is not, of course,
as tender as tenderloin, sirloin or rump, but it has a far
richer and higher flavor than any of the others. It should
be cut thick, and be cooked rare over a quick fire. Steaks
are cut from the vein in the round and from the shoulder in
the fore quarter. They are of about the same quality as
those from the round.
Tenderloin Steak.
This is cut from the tenderloin, and costs from twenty-five
cents to a dollar per pound. It is very soft and tender, but
has hardly any flavor, and is not half as nutritious as one
from a round or rump.
Quality and Cost.
Page 4
Presented as published in 1880. 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
steak. The only part that is really eatable as a steak is from the base to the point A, the remainder being flank.
ft
ft
Rump Steak.
What in Boston and Philadelphia is called rump steak is in New York named sirloin. There are three methods of cutting a rump steak ; two of these give a very fine steak, the third almost the poorest kind. The first two are to cut across the grain of the meat, and thus obtain, when the beeve is a good one, really the best steaks in the animal.
Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump steak, very fine ; and No. 7 a short rump, also excellent. In both of these there is a piece of tenderloin. In
New York, No. 6 is sirloin without bone, and No. 7 sirloin. There is yet another slice of rump that is of a superior quality. It is cut from the back of the rump, and there is
plate no. 8.
RUMP STEAK CUT WITH THE GRAIN.
PLATE NO. 9.
BACK OF THE RUMP.
no tenderloin in it. Plate No. 8 shows a rump steak cut with the grain of the meat; that is, cut lengthwise. It comes much cheaper than the others, but is so poor that it
id
should never be bought. It will curl up when broiled, and will be tough and dry.
Some marketmen will not cut rump steak by the first two methods, because it spoils the rump for cutting into roasts, and
also leaves a great deal of bone and some tough meat on hand. The price per pound for a rump steak cut with the grain is ten cents less than for that cut across, and yet dealers do not
find it profitable to sell steak cut the latter way. Plate No. 9 shows the back of the rump, which is used for steaks and to roast. The steaks are juicy and tender, but do not contain any tenderloin.
Round Steaks.
Plate No. 1 1 shows the round of beef with the aitch bone taken off; a, a, a, a, is the top of the round, b, b, b, b, the under part, where the aitchbone has been cut off, and c, c, c, c, the vein. Plate No. 10 is this aitchbone, which is first cut from the round, and then the steaks are taken off.
The best steak begins with the third slice. The top and under part of the round are often cut in one slice. The top is tender and the under part tough. When both are together the steak sells for fifteen or sixteen cents per pound ; when separate, the top is twenty or more and the under part from ten to twelve. If it is all to be used as a steak, the better way is to buy the top alone ; but if you wish to make a stew one day and have a steak another, it is cheaper to buy both parts together. Round steak is not, of course, as tender as tenderloin, sirloin or rump, but it has a far richer and higher flavor than any of the others. It should be cut thick, and be cooked rare over a quick fire. Steaks are cut from the vein in the round and from the shoulder in the fore quarter. They are of about the same quality as those from the round.
Tenderloin Steak.
This is cut from the tenderloin, and costs from twenty-five cents to a dollar per pound. It is very soft and tender, but has hardly any flavor, and is not half as nutritious as one from a round or rump.
Quality and Cost.