The Boston cooking-school cook book

Mineral matter Water BEEF Fore-quarter 19.8 14.1 16.1 .7 49.3 Hind-quarter 16.3 15.3 15.6 .8 52. Round 8.5 18.7 8.8 1. 63. Rump 18.5 14.4 19. .8 47.3 Loin 12.6 15.9 17.3 .9 53.3 Ribs 20.2 13.6 20.6 .7 44.9 Chuck ribs 13.3 15. 20.8 .8 50.1 Tongue 15.1 14.8 15.3 .9 53.9 Heart 16. 20.4 1. 62.6 Carbohydrates Kidney .4 16.9 4.8 1.2 76.7 Liver 1.8 21.6 5.4 1.4 69.8 MUTTON Hind-quarter 16.7 13.5 23.5 .7 45.6 Fore-quarter 21.1 11.9 25.7 .7 40.6 Leg 17.4 15.1 14.5 .8 52.2 Loin 14.2 12.8 31.9 .6 40.5 VEAL Fore-quarter 24.5 14.6 6. .7 54.2 Hind-quarter 20.7 15.7 6.6 .8 56.2 Leg 10.5 18.5 5. 1. 65. Sweetbreads 15.4 12.1 1.6 70.9 PORK Loin of pork 16. 13.5 27.5 .7 42.3 Ham, smoked 12.7 14.1 33.2 4.1 35.9 Salt pork 8.1 6.5 66.8 2.7 15.9 Bacon 8.1 9.6 60.2 4.3 17.8 POULTRY Chicken 34.8 14.8 1.1 .8 48.5 Fowl 30. 13.4 10.2 .8 45.6 Turkey 22.7 15.7 18.4 .8 42.4 Goose 22.2 10.3 33.8 .6 33.1 _W. O. Atwater, Ph.D._ Broiled Beefsteak The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat, although price per pound is about the same as for cross-cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender. Steaks should be cut at least an inch thick, and from that to two and one-half inches. The flank end of sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may be chopped and utilized for meat cakes, fat tried out and clarified for shortening. =To Broil Steak.= Wipe with a cloth wrung out of cold water, and trim off superfluous fat. With some of the fat grease a wire broiler, place meat in broiler (having fat edge next to handle), and broil over a clear fire, turning every ten seconds for the first minute,