On the loin, and close to the backbone, there is a muscle
which is not much used. It is merely a cushion over the
bones; this is all tender and juicy, and is considered so
choice that it has been named " Sir Loin."
Inside of the loin and under the short ribs is another
muscle which is so little used that it is very soft and tender
and has but little juice or flavor. This is called tenderloin.
On the flank or under part of the body there are no bones,
but many thin, flabby muscles with large elastic membranes
between them, so they can be stretched to a great size. They
cross, lap over, and extend in many directions, and some-
times have large quantities of fat stored between and under
them. These are plainly seen in corned beef.
The ends of the legs and the large joints have gristle
and tendon like the drum stick of a chicken, which contain
gelatine, — a substance which softens in cold water and then
dissolves by long, slow cooking in hot water. But when
cooked by dry heat it becomes hard.
Thus you see that in an animal there is a great amount
of bone and fat, and only a small portion of choice, tender,
juicy, lean meat. The thick, lean, tender portions on the
rump and loin are the choice and expensive parts. These
are best when cooked quickly, by intense heat, as in roasting
and broiling ; they have so much juice and such tender
fibre, that they do not need the solvent agency of water.
But the tougher, cheaper parts of lean meat are very
juicy, and when properly cooked afford a large amount
230 SCHOOL KITCHEN TEXTBOOK
of nutriment. The bones contain protein and mineral
matter, a part of which can be dissolved by proper cooking ;
the fat is rich in heat-giving material ; and the gelatinous
portions are useful.
The juices of meat contain many substances which are
valuable as food, and savory principles called extractives
which give flavor to the meat and cause it to differ in different
animals.
In salting meat this juice is drawn out into the brine,
and although there is some nutriment in the fat and fibre
of salt meat, it is less nutritious than fresh meat.
It is therefore important, as a matter of economy and
health, that we learn how to cook all parts of meat so as
to obtain the greatest amount of nutriment, and develop
the flavors which make it more palatable.
Questions on Meat
What is meat ? What part of the creature is
How many varieties of meat the round ?
can you mention? Which is the most nourish-
What is the first thing to do ing, — the tenderloin or the
when meat comes from the shin?
market ? Which costs most, — the rump
How should it be cleansed ? or neck ?
Does every part of meat con- How should meat that con-
tain nutriment ? tains bone and gelatine be
How would you select good cooked?
beef? Which portions of meat are
Where would you find the most best cooked by quick, in-
juicy meat ? tense heat ?
In what pgirts would you find
the least bone ?
LESSON XI
SOUPS
Page 120
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
On the loin, and close to the backbone, there is a muscle which is not much used. It is merely a cushion over the bones; this is all tender and juicy, and is considered so choice that it has been named " Sir Loin."
Inside of the loin and under the short ribs is another muscle which is so little used that it is very soft and tender and has but little juice or flavor. This is called tenderloin.
On the flank or under part of the body there are no bones, but many thin, flabby muscles with large elastic membranes between them, so they can be stretched to a great size. They cross, lap over, and extend in many directions, and sometimes have large quantities of fat stored between and under them. These are plainly seen in corned beef.
The ends of the legs and the large joints have gristle and tendon like the drum stick of a chicken, which contain gelatine, — a substance which softens in cold water and then dissolves by long, slow cooking in hot water. But when cooked by dry heat it becomes hard.
Thus you see that in an animal there is a great amount of bone and fat, and only a small portion of choice, tender, juicy, lean meat. The thick, lean, tender portions on the rump and loin are the choice and expensive parts. These are best when cooked quickly, by intense heat, as in roasting and broiling ; they have so much juice and such tender fibre, that they do not need the solvent agency of water.
But the tougher, cheaper parts of lean meat are very juicy, and when properly cooked afford a large amount
of nutriment. The bones contain protein and mineral matter, a part of which can be dissolved by proper cooking ; the fat is rich in heat-giving material ; and the gelatinous portions are useful.
The juices of meat contain many substances which are valuable as food, and savory principles called extractives which give flavor to the meat and cause it to differ in different animals.
In salting meat this juice is drawn out into the brine, and although there is some nutriment in the fat and fibre of salt meat, it is less nutritious than fresh meat.
It is therefore important, as a matter of economy and health, that we learn how to cook all parts of meat so as to obtain the greatest amount of nutriment, and develop the flavors which make it more palatable.
Questions on Meat
What is meat ? What part of the creature is
How many varieties of meat the round ?
can you mention? Which is the most nourish-
What is the first thing to do ing, — the tenderloin or the
when meat comes from the shin?
market ? Which costs most, — the rump
How should it be cleansed ? or neck ?
Does every part of meat con- How should meat that contain nutriment ? tains bone and gelatine be
How would you select good cooked?
beef? Which portions of meat are
Where would you find the most best cooked by quick, injuicy meat ? tense heat ?
In what parts would you find the least bone ?
LESSON XI SOUPS