We will now consider the various kinds of steak, as to
fJieir cost and nutritive qualities. The prices given are not
MARKETING. 21
those of all sections of the country, but they will be helpful
to the purchaser, as showing the ratio which each bears to
the other.
Top of the round, the most nutritious, . • 18 to 25 cents.
Rump cut across the grain, next in nutritive quali-
ties 28 to 30 "
Rump cut with the grain, . . . . 22 to 25 "
Sirloin, . . . . . . . . 25 to 30 "
Porter-house, 30 "
Tenderloin, ... ... 25 cts. to $1.00
The tenderloin, rump and round steaks are all clear meat ;
therefore, there is no waste, and of course one will not buy
as many pounds of these pieces to provide for a given
number of persons as if one were purchasing a sirloin or
porter-house steak, because with the latter-named the weight
of bone and of the flank, if this be left on, must always be
taken into consideration.
After the aitchbone and steaks have been taken from
the round there remain nice pieces for stewing and braising ;
and still lower the meat and bones are good for soups and
jellies. The price decreases as you go down to the shank,
until for the shank itself you pay only from three to four
cents per pound.
Sirloin.
It will be remembered that plate No. 4 represents a loin of
beef, showing the end which joined the ribs, also the kidney
suet. No. 12 represents the same loin, showing the end
which joined the rump. There are about thirty pounds in a
sirloin that has been cut from a large beeve. This makes
about three roasting pieces for a moderately large family.
The piece next the rump has the largest tenderloin and is,
therefore, by many considered the choicest. Steaks cut from
it are now served in the principal hotels as porter-house.
22
MISS PARLOA'S NEW COOK BOOK.
The Rump.
In plate No. 3 was shown that part of the rump which
to
i
§
PL.
I
joins the round. Plate No. 13 represents the end which
joins the sirloin.
Ribs.
Plate No. 14 represents the first five ribs cut from the
MARKETING. 23
back half where it joins the tip of the sirloin, and shows the
end that joined. This cut is considered the best of the rib-
roasts. For family use it is generally divided into two
roasts, the three ribs next the sirloin being the first cut of the
ribs and the others the second cut.
plate no. 14.
FIRST FIVE RIBS.
PLATE NO. 15.
CHUCK RIBS.
Plate No. 15 represents the chuck ribs, the first chuck, or
sixth rib, being seen at the end. There are ten ribs in the
back half as cut in Boston, five prime and five chuck. We
24 MISS PARLOA'S NEW COOK BOOK.
Page 5
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
We will now consider the various kinds of steak, as to their cost and nutritive qualities. The prices given are not
those of all sections of the country, but they will be helpful to the purchaser, as showing the ratio which each bears to the other.
Top of the round, the most nutritious, . • 18 to 25 cents. Rump cut across the grain, next in nutritive qualities 28 to 30 "
Rump cut with the grain, . . . . 22 to 25 "
Sirloin, . . . . . . . . 25 to 30 "
Porter-house, 30 "
Tenderloin, ... ... 25 cts. to $1.00
The tenderloin, rump and round steaks are all clear meat ; therefore, there is no waste, and of course one will not buy as many pounds of these pieces to provide for a given number of persons as if one were purchasing a sirloin or porter-house steak, because with the latter-named the weight of bone and of the flank, if this be left on, must always be taken into consideration.
After the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising ; and still lower the meat and bones are good for soups and jellies. The price decreases as you go down to the shank, until for the shank itself you pay only from three to four cents per pound.
Sirloin.
It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet. No. 12 represents the same loin, showing the end which joined the rump. There are about thirty pounds in a sirloin that has been cut from a large beeve. This makes about three roasting pieces for a moderately large family. The piece next the rump has the largest tenderloin and is, therefore, by many considered the choicest. Steaks cut from it are now served in the principal hotels as porter-house.
The Rump. In plate No. 3 was shown that part of the rump which
to
§
PL.
joins the round. Plate No. 13 represents the end which
joins the sirloin.
Ribs.
Plate No. 14 represents the first five ribs cut from the
back half where it joins the tip of the sirloin, and shows the end that joined. This cut is considered the best of the ribroasts. For family use it is generally divided into two roasts, the three ribs next the sirloin being the first cut of the ribs and the others the second cut.
plate no. 14.
FIRST FIVE RIBS.
PLATE NO. 15.
CHUCK RIBS.
Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib, being seen at the end. There are ten ribs in the back half as cut in Boston, five prime and five chuck. We