How may we make tough meat to remember in cooking
tender before stewing it? dumplings?
224
SCHOOL KITCHEN TEXTBOOK
Diagram of Ox.
1.
Tip of Sirloin.
12.
Shin.
2.
Middle of Sirloin.
13.
Boneless Flank.
3.
First Cut of Sirloin.
14.
Thick Flank with Bone.
4.
Back of Rump.
15.
First Cut of Ribs.
5.
Middle of Rump.
c. Chuck Ribs.
6.
Face of Rump.
d. Neck.
7.
Aitch Bone.
16.
Rattle Rand.
8.
Lower Part of Round.
17.
Second Cut of Rattle Rand
Sh
Top of Round.
18.
Brisket {a. the navel end
9.
Vein.
b. the butt end).
10.
Poorer Part of Round.
19.
Fore Shin.
11.
Poorer Part of Vein.
STEWS
225
A.
I'/'j
10
.-/ /'
— r /3
1^
A. Hind quarter of Beef. 1, 2, 3, 4, 5, 6, Round of Beef.
7, 8, 9, Rump. 10, 11, 12, Sirloin. 13, 14, Flank.
1. Shin. Suitable to be used
for soups and stock.
2. Lower or poorer part of
the round, used for stews,
etc.
3. Upper and best part of the
round, used for steak and beef
tea.
Top of round. The best
round steak as far as the ridge
of fat.
4. Lower or poorer part of
vein, used for stews, chopping,
braising.
5. Upper and best part of
vein, used for boiling, steak,
beef tea, spiced beef, etc.
6. Aitchbone, used for roast,
stew, and stock.
7. Face of rump, used for a
roast or steaks.
8. Middle of rump, used for
steak.
9. Back of rump, used for
roasts or steaks.
These steaks may be cut with
the grain, or across the grain, of
the meat. The cross-cut steaks
are much the best.
10. First cut of sirloin, used
for a roast or steaks. It con-
tains tenderloin.
11. Second cut of sirloin,
used for roasts or steaks; it
contains tenderloin.
12. Tip of sirloin, used for
roast or short steaks. Contains
no tenderloin.
13. Thick end of flank. Used
for corning, rolling, boiling.
14. Thin end of flank. Used
for corning, rolling, boiling.
226
SCHOOL KITCHEN TEXTBOOK
B. Fore quarter of Beef. 1, 2, 3, Back-half. 4, 5, 6, 7, 8, 9,
10, Rattle rand.
1. First five ribs or prime
ribs. Five-rib cut. Used for
roasts and steaks.
2. Five chuck ribs. Poorer
roasts and steaks.
3. Neck, used for beef tea,
stews, boiling, etc.
4. Sticking piece, used for
corning.
5. Shoulder, used for steaks,
corning, etc.
6. Shin, used for soups and
soup stock.
7. First strip rattle rand,
used for corning.
8. Middle strip of rattle
rand, used for corning.
9. Butt end of brisket, used
for corning.
10. Navel end of brisket,
used for corning.
LESSON X
MEAT
Meat is a general term applied to the flesh of animals
used for food. It includes the muscular flesh, sinews, fat,
heart, liver, stomach, brains, and tongue, and is divided
into three classes : —
Meat proper, including beef, veal, mutton, lamb, and
pork;
Poultry, including chicken, turkey, geese, and ducks,
or all domestic fowls ;
Game, including partridges, grouse, pigeons, quail, and
other birds, squirrels, rabbits, venison, and any wild meat
that is hunted in the forest or field.
All meat should be removed from the paper in which it
is wrapped as soon as it comes from the market, or the
paper will absorb the juices, and the meat will taste of the
paper.
Examine a piece of meat. First wipe it all over with a
clean, damp cloth, to cleanse it ; but it should never be put
into water, as this draws out the juices.
Page 118
Presented as published in 1915. 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
How may we make tough meat to remember in cooking tender before stewing it? dumplings?
Diagram of Ox.
Tip of Sirloin.
Shin.
Middle of Sirloin.
Boneless Flank.
First Cut of Sirloin.
Thick Flank with Bone.
Back of Rump.
First Cut of Ribs.
Middle of Rump.
c. Chuck Ribs.
Face of Rump.
d. Neck.
Aitch Bone.
Rattle Rand.
Lower Part of Round.
Second Cut of Rattle Rand
Sh
Top of Round.
Brisket {a. the navel end
Vein.
b. the butt end).
Poorer Part of Round.
Fore Shin.
Poorer Part of Vein.
A.
I'/'j
.-/ /'
— r /3 1^
A. Hind quarter of Beef. 1, 2, 3, 4, 5, 6, Round of Beef. 7, 8, 9, Rump. 10, 11, 12, Sirloin. 13, 14, Flank.
1. Shin. Suitable to be used for soups and stock.
2. Lower or poorer part of the round, used for stews, etc.
3. Upper and best part of the round, used for steak and beef tea.
Top of round. The best round steak as far as the ridge of fat.
4. Lower or poorer part of vein, used for stews, chopping, braising.
5. Upper and best part of vein, used for boiling, steak, beef tea, spiced beef, etc.
6. Aitchbone, used for roast, stew, and stock.
7. Face of rump, used for a roast or steaks.
8. Middle of rump, used for steak.
9. Back of rump, used for roasts or steaks.
These steaks may be cut with the grain, or across the grain, of the meat. The cross-cut steaks are much the best.
10. First cut of sirloin, used for a roast or steaks. It contains tenderloin.
11. Second cut of sirloin, used for roasts or steaks; it contains tenderloin.
12. Tip of sirloin, used for roast or short steaks. Contains no tenderloin.
13. Thick end of flank. Used for corning, rolling, boiling.
14. Thin end of flank. Used for corning, rolling, boiling.
B. Fore quarter of Beef. 1, 2, 3, Back-half. 4, 5, 6, 7, 8, 9, 10, Rattle rand.
1. First five ribs or prime ribs. Five-rib cut. Used for roasts and steaks.
2. Five chuck ribs. Poorer roasts and steaks.
3. Neck, used for beef tea, stews, boiling, etc.
4. Sticking piece, used for corning.
5. Shoulder, used for steaks, corning, etc.
6. Shin, used for soups and soup stock.
7. First strip rattle rand, used for corning.
8. Middle strip of rattle rand, used for corning.
9. Butt end of brisket, used for corning.
10. Navel end of brisket, used for corning.
LESSON X MEAT
Meat is a general term applied to the flesh of animals used for food. It includes the muscular flesh, sinews, fat, heart, liver, stomach, brains, and tongue, and is divided into three classes : —
Meat proper, including beef, veal, mutton, lamb, and pork;
Poultry, including chicken, turkey, geese, and ducks, or all domestic fowls ;
Game, including partridges, grouse, pigeons, quail, and other birds, squirrels, rabbits, venison, and any wild meat that is hunted in the forest or field.
All meat should be removed from the paper in which it is wrapped as soon as it comes from the market, or the paper will absorb the juices, and the meat will taste of the paper.
Examine a piece of meat. First wipe it all over with a clean, damp cloth, to cleanse it ; but it should never be put into water, as this draws out the juices.