Scientific cooking with scientific methods

Water makes up a large per cent, of the weight of the animal. The beef is divided by splitting the animal through the center of the backbone, and each part is called a side of beef. Four hundred pounds is a good weight for a side of beef. The tenderest and most expensive cuts come from the part of the animal where the muscles are but little used. There you will find the meat much finer grained, but the tougher pieces will have more juice and much higher flavor in most instances. The expensive tender cuts of the meat can be broiled and roasted, while the tougher cuts must be cooked very slowly, by boiling or in casserole. Cover closely and cook slowly at a low degree of heat. Divisions of Meat. Meat is divided into fore and hind quarters. In the hind-quarter you find the flank, round, rump and loin. In the fore-quarter are five prime ribs, five chuck ribs, neck, sticking-piece, rattle-rand, brisket and fore-shin. Other parts of the creature used for food are the brains, tongue, heart, liver, kidneys, tail, suet and tripe. Different Temperatures to Cook the Meat in. For soup, put into cold water and bring slowly to the boiling-point, and keep at a low degree of heat for about four or five hours. This brings out the juices, softens and dissolves the tissues, and gives the stock the jelly-like consistency when cold. For tough cuts of meat we put them into boiling water and close the pores quickly, then cook slowly until tender. Best Cuts for Beefsteak. The porterhouse, sirloin, cross-cut of the rump, and second and third cuts from top of the round. Steaks must be cut thick if you want them to be tender — from one inch to two and a half inches. To Broil Steak. Scrape outside fat with knife, and, if you desire to do so, remove some of the fat. Wipe the meat with cheesecloth wrung out of cold water. With some of the fat grease the ribs of the broiler, which must be hot. Place the steak on broiler and place directly under the flame ; as soon as one side is seared, turn and sear the other. Make at least four turns during the broiling, to keep the juices in. An inch steak will take six or seven minutes to broil if liked pretty well done, or five minutes if liked rare. Remove to hot platter and season with butter, pepper and salt. Beefsteak with Maitre d'Hotel Butter. Broiled steak, spread with maitre d 'hotel butter. Planked Beefsteak. Broil for seven minutes a porterhouse steak cut one and a half inches thick. Butter a plank, and arrange a border of potatoes close to the edge with pastry-bag and rose tube. Remove the steak to the plank and place in oven until the steak is done and potatoes browned. Spread steak with butter, season with salt and pepper. Garnish with mushroom caps and small tomatoes or red peppers. The tomatoes should be sauted in butter, also the mushroom caps. The red peppers also make a nice garnish. BEEF. «y Beefsteak with Oyster Blanket.