The Boston cooking-school cook book

Roasts Face Inferior roasts and stews Loin Tip Extra fine roasts Middle Sirloin and porterhouse steaks First Cut Steaks and roast The Tenderloin Sold as a Fillet or Larded and roasted, or broiled cut in Steaks Hind-shin Cheap stew or soup stock FORE-QUARTER Five Prime Ribs Good roast Five Chuck Rib Small steaks and stews Neck Hamburg steaks Sticking-piece Mincemeat Thick End Rattle Rand Second Cut Corned for boiling Thin End Navel End Brisket Butt End or Finest pieces for corning Fancy Brisket Fore-shin Soup stock and stews Other Parts of Beef Creature used for Food Brains Stewed, scalloped dishes, or croquettes Tongue Boiled or braised, fresh or corned Heart Stuffed and braised Liver Broiled or fried Kidneys Stewed or sautéd Tail Soup Suet (kidney suet is the best) Tripe Lyonnaise, broiled, or fried in batter The Effect of Different Temperatures on the Cooking of Meat By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup making. By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in meat. Examples: boiled mutton, fowl. By putting in cold water, bringing quickly to the boiling-point, then lowering the temperature and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large portion left in the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth. [Illustration: ROUND OF BEEF.—_Page 193._ ] [Illustration: AITCH BONE. TENDERLOIN OF BEEF. CUT FROM HIND SHIN FOR SOUP MAKING. _Page 193._ ] [Illustration: TIP OF SIRLOIN. FIVE PRIME RIBS. _Page 201._ ] [Illustration: RUMP. PORTER HOUSE STEAK. FIRST SLICE FROM CROSS-CUT OF RUMP. _Page 201._ ] TABLE SHOWING COMPOSITION OF MEATS Articles Refuse Proteid Fat