Second cut rattle-ran. Corning 18. Brisket. Finest for corning 19. Shin. Beef-tea — soup 20. Tail. Soup 21. Sticking piece. Mincemeat Other parts used for food LABORATORY COOK BOOK. 103 Brains Stewed, scalloped, croquettes Tongue Boiled or braised, fresh or corned Heart Stuffed and braised Liver Broiled or fried Kidneys Stewed or sauted Tail Soup Suet Used as shortening — kidney suet best Tripe Broiled or fried in batter TIME-TABLE FOR ROASTING. Beef — 12 to 15 min. to lb. Mutton — 15 min. to lb. Lamb — 15 min. to lb. Veal — 20 min. to lb. Venison — 15 min. to lb. VEAL CUTS. 1. Head. 2. Neck. 3. Sticking piece. 4. Shoulder. 5. Back. 6. Breast. 7. Loin (Best end.) 8. Loin (Bone end.) 9. Flank. 10. Fillet and cutlets. 11. Knuckle. 12 and 13. Feet. How Cooked. Soups and entrees Stews — stock pies Stews Boasted, baked, braised Braised Boasted or baked Boasted — chops Boasted — chops Boiled roast or boiled Fillet, roasted cutlets, fried or baked Stews — stock pies Calves' foot jelly, gelatine PORK CUTS. How Cooked. 1. Head. Souse or head cheese 2. Neck. Salted and pickled 3. Shoulder. Cured or sold fresh for pork steak, smoked 4. 5. 6. Loin (Eib end.) Loin (Bone end.) Breast. Roasts or chops Roasts or chops Salted or pickled — made into sausages 7. 8. 9. 10. 11. Flank. Ham. Ham (Butt end.) ) Ham (Hock end.) f Feet. Used for sausages Smoked or sold fresh for pork steak Fried or baked Pickled 12. Feet. Tickled MUTTON CUTS. 1. Head. 2. Neck. 3. Shoulder. 4. Back. 5. Breast. 6. Loin (Best end.) 7. Loin (Bone end.) 8. Leg. 9. Flank. Heart, liver, kidneys are used as those of calf. Less in price. Ho w Cooked. Soups — stews Cheapest for stew, broths. casserole cooking Baking or roasting Baking or roasting, French chops Cheap stews Loin chops Baked Boiled, baked or roasted Braised, baked LABORATORY COOK BOOK. 107 SHORT TALK ON MEATS. BEEF TONGUE— should be nice and red if fresh. It should also bear the government stamp, which shows that it has been prop- erly inspected. A beef tongue, in healthy condition, has a portion of its surface covered with papillae; this is a rough surface made up of tactile corpuscles or nerve-endings, and extends 1-3 of the length of the whole tongue. The root of the tongue is very thick and is bulb-like in form. The average weight of a beef tongue is four to five pounds. Most beef tongues on the market have been cured in saltpeter. It is not easy to get a fresh one (i. e. from a freshly killed creature), but it is better and less expensive to do so if possible. Also try to get a tongue which has not been cooked. The cooked tongues are sold in delicatessen shops, and of course are more expen- sive. Wash the tongue with a brush, using cold water; NEVER allow it to soak. NEVER prick it in cooking. Cook the tongue until tender, i. e: when the outer skin begins to peal. Always skin the tongue when HOT. Boil it rapidly the first 15 minutes in boiling water, then boil it slowly for 4 or 5 hours. The price of beef tongue ranges from 15c to 24c a lb. In class we prepared it as a jellied tongue, i. e. set in aspic jelly. BONES FOB ASPIC JELLY, etc. : Chicken bones or veal bones are used to make aspic jelly; anything that will make a good, solid, white stock may be used.

AI-modernized reading of the original text

Second cut rattle-ran. Corning Brisket. Finest for corning Shin. Beef-tea — soup Tail. Soup Sticking piece. Mincemeat Other parts used for food Brains Stewed, scalloped, croquettes Tongue Boiled or braised, fresh or corned Heart Stuffed and braised Liver Broiled or fried Kidneys Stewed or sauted Tail Soup Suet Used as shortening — kidney suet best Tripe Broiled or fried in batter TIME-TABLE FOR ROASTING. Beef — 12 to 15 min. to lb. Mutton — 15 min. to lb. Lamb — 15 min. to lb. Veal — 20 min. to lb. Venison — 15 min. to lb. VEAL CUTS. 1. Head. 2. Neck. 3. Sticking piece. 4. Shoulder. 5. Back. 6. Breast. 7. Loin (Best end.) 8. Loin (Bone end.) 9. Flank. 10. Fillet and cutlets. 11. Knuckle. 12 and 13. Feet. How Cooked. Soups and entrees Stews — stock pies Stews Roasted, baked, braised Braised Roasted or baked Roasted — chops Roasted — chops Boiled roast or boiled Fillet, roasted cutlets, fried or baked Stews — stock pies Calves' foot jelly, gelatine PORK CUTS. How Cooked. Head. Souse or head cheese Neck. Salted and pickled Shoulder. Cured or sold fresh for pork steak, smoked Loin (Rib end.) Loin (Bone end.) Breast. Roasts or chops Roasts or chops Salted or pickled — made into sausages Flank. Ham. Ham (Butt end.) ) Ham (Hock end.) f Feet. Used for sausages Smoked or sold fresh for pork steak Fried or baked Pickled Feet. Tickled MUTTON CUTS. 1. Head. 2. Neck. 3. Shoulder. 4. Back. 5. Breast. 6. Loin (Best end.) 7. Loin (Bone end.) 8. Leg. 9. Flank. Heart, liver, kidneys are used as those of calf. Less in price. Ho w Cooked. Soups — stews Cheapest for stew, broths. casserole cooking Baking or roasting Baking or roasting, French chops Cheap stews Loin chops Baked Boiled, baked or roasted Braised, baked SHORT TALK ON MEATS. BEEF TONGUE— should be nice and red if fresh. It should also bear the government stamp, which shows that it has been properly inspected. A beef tongue, in healthy condition, has a portion of its surface covered with papillae; this is a rough surface made up of tactile corpuscles or nerve-endings, and extends 1-3 of the length of the whole tongue. The root of the tongue is very thick and is bulb-like in form. The average weight of a beef tongue is four to five pounds. Most beef tongues on the market have been cured in saltpeter. It is not easy to get a fresh one (i. e. from a freshly killed creature), but it is better and less expensive to do so if possible. Also try to get a tongue which has not been cooked. The cooked tongues are sold in delicatessen shops, and of course are more expensive. Wash the tongue with a brush, using cold water; NEVER allow it to soak. NEVER prick it in cooking. Cook the tongue until tender, i. e: when the outer skin begins to peal. Always skin the tongue when HOT. Boil it rapidly the first 15 minutes in boiling water, then boil it slowly for 4 or 5 hours. The price of beef tongue ranges from 15c to 24c a lb. In class we prepared it as a jellied tongue, i. e. set in aspic jelly. BONES FOB ASPIC JELLY, etc. : Chicken bones or veal bones are used to make aspic jelly; anything that will make a good, solid, white stock may be used.

The Worcester domestic science school's one year course laboratory cook book