1. Make a diagram of the beef animal, indicating the
different cuts by numbers. Make a key to this diagram,
giving the names of the cuts, their cost at retail, and the
various purposes for which they may be used.
2. Make drawings of the different steaks from both the
hind quarter and the fore quarter. Name the location,
the average weight, and the cost per pound of each steak.
References
Jordan. The Principles of Human Nutrition, Chaps. Ill and XVI,
and pp. 349, /.
Crichton-Browne. Parsimony in Nutrition.
Hutchison. Food and Dietetics, Chaps. IV and X.
Jordan. The Principles of Human Nutrition, Chap. III.
Kellogg. Shall We Slay to Eat?
Parloa. Home Economics, Chap. IX.
Sherman. Chemistry of Foods and Nutrition, Chap. I.
Snyder. Human Foods, Chap. VIII.
Thompson. Practical Dietetics, Meat.
Wiley. Foods and Food Adulterants, Part I.
Woods-Hutchinson. Instinct and Health, Chaps. II and III.
Bulletin 141, Losses in Cooking Meat, U. S. Dept. of Agriculture;
Farmers' Bulletin 34, Meats: Composition and Cooking; also Bulle-
tins 102, 162, 193, U. S. Dept. of Agriculture, Office of Experiment
Stations.
CHAPTER X
MEATS — continued
To the Student. All of the cooking processes described
in this chapter can be completed, for the weight of meat
assigned in each case, during the ordinary double period
devoted to the laboratory work of this course. Different
groups of students can be formed for the preparation of
each joint, etc., but each group should observe not only
the work of its own, but that of every other group in the
class.
The vegetable dishes given may be used as accompani-
ments to the meats, and can be prepared in " chinks "
of time while the meats are in process of cooking.
Attention should be paid to the serving, garnishing,
and carving of the meats.
The meat used must in every case be weighed both
before and after cooking.
Standing Rib Roast
Select a cut from the first two ribs, the weight not to
exceed four pounds. The roast should be prepared by
sawing off two or three inches from the thin ends of the
rib Bones, and the saw should be slanted well in under
the meat to avoid unsightly exposure of the bone from
shrinkage of the meat during cooking.
Place the meat on the rack in a roasting pan, and
dredge it lightly with flour, seasoned with salt and pepper.
Set it into a very hot oven for 10-15 m., to sear the
79
80
PRINCIPLES OF FOOD PREPARATION
surface. Then baste well with hot water, mingled with
the fat in the pan; (if the beef is lean some dripping
or suet should be added✪ Standing Rib Roast to the pan to make fat for the
basting). The basting should be repeated every 10 or
15m., until the joint is cooked. While there should be a
STANDING RIB ROAST — AS PURCHASED
sufficiency of liquid for basting, there should not be so
much as to generate an excess of steam, since this would
prevent the browning of the meat, as well as hinder the
development of flavor. (Why?) When the joint is cooked
(see time table, Appendix B), pull out the small pieces
of bone from the thick end of the roast (if the meat is
done these can be removed easily) , place it on a " hot
platter, garnish, and set before the carver with the thick
end to the left.
Page 34 · 1 recipe record on this page
Presented as published in 1914. 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
1. Make a diagram of the beef animal, indicating the different cuts by numbers. Make a key to this diagram, giving the names of the cuts, their cost at retail, and the various purposes for which they may be used.
2. Make drawings of the different steaks from both the hind quarter and the fore quarter. Name the location, the average weight, and the cost per pound of each steak.
References
Jordan. The Principles of Human Nutrition, Chaps. Ill and XVI, and pp. 349, /.
Crichton-Browne. Parsimony in Nutrition.
Hutchison. Food and Dietetics, Chaps. IV and X.
Jordan. The Principles of Human Nutrition, Chap. III.
Kellogg. Shall We Slay to Eat?
Parloa. Home Economics, Chap. IX.
Sherman. Chemistry of Foods and Nutrition, Chap. I.
Snyder. Human Foods, Chap. VIII.
Thompson. Practical Dietetics, Meat.
Wiley. Foods and Food Adulterants, Part I.
Woods-Hutchinson. Instinct and Health, Chaps. II and III.
Bulletin 141, Losses in Cooking Meat, U. S. Dept. of Agriculture; Farmers' Bulletin 34, Meats: Composition and Cooking; also Bulletins 102, 162, 193, U. S. Dept. of Agriculture, Office of Experiment Stations.
CHAPTER X MEATS — continued
To the Student. All of the cooking processes described in this chapter can be completed, for the weight of meat assigned in each case, during the ordinary double period devoted to the laboratory work of this course. Different groups of students can be formed for the preparation of each joint, etc., but each group should observe not only the work of its own, but that of every other group in the class.
The vegetable dishes given may be used as accompaniments to the meats, and can be prepared in " chinks " of time while the meats are in process of cooking.
Attention should be paid to the serving, garnishing, and carving of the meats.
The meat used must in every case be weighed both before and after cooking.
Standing Rib Roast
Select a cut from the first two ribs, the weight not to exceed four pounds. The roast should be prepared by sawing off two or three inches from the thin ends of the rib Bones, and the saw should be slanted well in under the meat to avoid unsightly exposure of the bone from shrinkage of the meat during cooking.
Place the meat on the rack in a roasting pan, and dredge it lightly with flour, seasoned with salt and pepper. Set it into a very hot oven for 10-15 m., to sear the
surface. Then baste well with hot water, mingled with the fat in the pan; (if the beef is lean some dripping or suet should be added to the pan to make fat for the basting). The basting should be repeated every 10 or 15m., until the joint is cooked. While there should be a
STANDING RIB ROAST — AS PURCHASED
sufficiency of liquid for basting, there should not be so much as to generate an excess of steam, since this would prevent the browning of the meat, as well as hinder the development of flavor. (Why?) When the joint is cooked (see time table, Appendix B), pull out the small pieces of bone from the thick end of the roast (if the meat is done these can be removed easily) , place it on a " hot platter, garnish, and set before the carver with the thick end to the left.
Records on this page
Standing Rib Roast