FORE-QUARTER
Divisions Ways of Cooking
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.
