86 DOMESTIC SCIENCE
Lamb and mutton are divided into two parts by cutting
through the backbone, then subdivided into the hind and
fore quarter. The ribs and loins are used for chops and
roasts. The leg is sold whole for boiling or roasting. The
breast is generally used for stews and the neck for broth.
MARKET CUTS OF LAMB AND MUTTON
1 and 2. Rib chops, Frenched. 5 and 6. Rib chops.
3 and 4. Loin chops. 7. Blade shoulder chop.
8. Round-bone shoulder chop.
Pork. — Pork is the meat of the hog. It contains more
fat than that of any other animal. The lean should be fine-
grained and of a pale red color, the fat white, and the skin
clear and smooth. Reject the meat if the fat is a yellowish
white and full of small kernels, and the flesh soft. The hind
legs are salted and smoked and are called ham. Sugar-cured
hams are the best. The shoulders are also salted and
smoked and sold cheaper as " picnic hams." The ribs and
loin are used for chops and roasts. The flank, which lies
COMPOSITION AND PREPARATION OF MEATS 87
just below the ribs, is salted and smoked and called bacon.
The best salt pork comes from the back on either side of
the backbone. The solid fat which lies inside the flank is
known as leaf lard.
PORK
DIAGRAM SHOWING BONES AND VARIOUS MARKET Curs (Williams and Fisher)
NAMES OF Curs
1. Loin.
2. Ribs.
3. Ham.
4. Shoulder or picnic ham.
5. Breast.
6. Clear back fat.
7. Jowl.
8. Pigs feet.
FOOD USES
Chops or roast.
Chops or roast.
Boiled or sliced and broiled, etc.
Poorer cut of ham.
Salt pork or bacon.
Salt pork.
Head cheese, etc.
Pickled.
The tenderloins, of which there are two, lie under the
backbone and extend from the ribs under the loin. Pork
should be thoroughly cooked to be wholesome. It should
not be eaten except in cold weather and never by children
or people of weak digestion.
NOTE. — Students obtain prices of the various cuts of meat and
tabulate them to show,
(1) Prices procured by self, from "family" butcher.
(2) Highest prices procured by any member of class.
(3) Lowest prices procured by any member of class.
Each class should visit a local meat market to inspect meat.
88
DOMESTIC SCIENCE
General Methods of Cooking Meats : 1. Application of
intense heat to keep in the juices and develop flavor. This
is suitable for tender meats only. Broiling, roasting.
SIDE OF PORK
1. Head.
2. Shoulder or Picnic ham.
3. Back fat.
4. Middle cut.
5. Breast.
6. Ham.
7. Ribs.
8. Loin.
2. Cooking in water at low temperature. This is suitable
for tough meats, bone, gristle, etc. Soups, stews.
3. Browning or searing the meat with high temperature
to develop flavor, and then cooking slowly in water to soften
the fibers. This is suitable for meats that are neither tender
nor very tough. Pot roasts, braising, casserole, etc.
COMPOSITION AND PREPARATION OF MEATS 89
Stewing. — Stewing is a form of boiling or cooking for a
long time, in a small amount of water, at a low temperature.
The long-continued action of gentle heat will soften the
coarsest fibers and connective tissue of meats, and thus the
cheapest cuts of meat may be made palatable.
Remnants of meat may be seasoned in various ways,
and thus be made savory and attractive.
Stews are called by various names, according to the nature
of the ingredients, such as ragout, haricot, salmi, chowder,
etc.
Page 37
Presented as published in 1913. 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
Lamb and mutton are divided into two parts by cutting through the backbone, then subdivided into the hind and fore quarter. The ribs and loins are used for chops and roasts. The leg is sold whole for boiling or roasting. The breast is generally used for stews and the neck for broth.
MARKET CUTS OF LAMB AND MUTTON
1 and 2. Rib chops, Frenched. 5 and 6. Rib chops.
3 and 4. Loin chops. 7. Blade shoulder chop.
8. Round-bone shoulder chop.
Pork. — Pork is the meat of the hog. It contains more fat than that of any other animal. The lean should be finegrained and of a pale red color, the fat white, and the skin clear and smooth. Reject the meat if the fat is a yellowish white and full of small kernels, and the flesh soft. The hind legs are salted and smoked and are called ham. Sugar-cured hams are the best. The shoulders are also salted and smoked and sold cheaper as " picnic hams." The ribs and loin are used for chops and roasts. The flank, which lies
just below the ribs, is salted and smoked and called bacon. The best salt pork comes from the back on either side of the backbone. The solid fat which lies inside the flank is known as leaf lard.
PORK
DIAGRAM SHOWING BONES AND VARIOUS MARKET Curs (Williams and Fisher)
NAMES OF Curs
1. Loin.
2. Ribs.
3. Ham.
4. Shoulder or picnic ham.
5. Breast.
6. Clear back fat.
7. Jowl.
8. Pigs feet.
Chops or roast.
Chops or roast.
Boiled or sliced and broiled, etc.
Poorer cut of ham.
Salt pork or bacon.
Salt pork.
Head cheese, etc.
Pickled.
The tenderloins, of which there are two, lie under the backbone and extend from the ribs under the loin. Pork should be thoroughly cooked to be wholesome. It should not be eaten except in cold weather and never by children or people of weak digestion.
NOTE. — Students obtain prices of the various cuts of meat and tabulate them to show,
(1) Prices procured by self, from "family" butcher.
(2) Highest prices procured by any member of class.
(3) Lowest prices procured by any member of class.
Each class should visit a local meat market to inspect meat.
General Methods of Cooking Meats : 1. Application of intense heat to keep in the juices and develop flavor. This is suitable for tender meats only. Broiling, roasting.
SIDE OF PORK
1. Head.
2. Shoulder or Picnic ham.
3. Back fat.
4. Middle cut.
5. Breast.
6. Ham.
7. Ribs.
8. Loin.
2. Cooking in water at low temperature. This is suitable for tough meats, bone, gristle, etc. Soups, stews.
3. Browning or searing the meat with high temperature to develop flavor, and then cooking slowly in water to soften the fibers. This is suitable for meats that are neither tender nor very tough. Pot roasts, braising, casserole, etc.
Stewing. — Stewing is a form of boiling or cooking for a long time, in a small amount of water, at a low temperature. The long-continued action of gentle heat will soften the coarsest fibers and connective tissue of meats, and thus the cheapest cuts of meat may be made palatable.
Remnants of meat may be seasoned in various ways, and thus be made savory and attractive.
Stews are called by various names, according to the nature of the ingredients, such as ragout, haricot, salmi, chowder, etc.