Page:Mrs Beeton's Book of Household Management.djvu/500

Name of Joint.	How usually cooked.	Weight before cooking.			Weight when cooked, bone and waste deducted.			Total loss per lb.		Average cost per lb.			Cost per lb. after cooking, bone and waste deducted.
		lb.	ozs.		lb.	ozs.		oz.		s.	d.		s.	d.
Aitchbone	Roasted	8	9		3	5		9	¾	0	7		1	7
Brisket	Boiled	4	13		2	13		6	½	0	5	½	0	9	½
Buttock (in steaks)		2	4		2	3			½	1	0		0	11	¼
Heart	Roasted	5	0		4	13	½		½	0	5		0	6	¼
Leg of mutton piece	Roasted	6	8		5	0		3	¾	0	10		1	1
Ribs (fore)	Roasted	7	8		4	4		7		0	11		1	7	¼
ribs„ (middle)	Roasted	8	4		4	13		6	½	0	9		1	6	½
Topside	Baked	5	2		4	7	¼	2		0	10	½	0	11	¼
Topside„ (silver side)	Boiled	6	5		5	2		3		0	9		0	11
Rump (steaks)	Broiled	1	8		1	7	½		½	1	2		1	2	¼
Sirloin	Roasted	11	8		8	4		4	½	0	11		1	3	¼
Tongue	Boiled	6	0		4	0	½	4		0	9		9	10	½

Note.—The prices quoted are average ones for English beef; Australian beef is cheaper, but wastes a little more in cooking; American, U.S., a fraction lower.

TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF BEEF.

Name of Joint.	Weight of joint when bought.			Weight of bone, skin and waste.			Loss of weight by cooking.			Total weight of waste.			Weight of eatable matter.
	lb.	oz.		lb.	oz.		lb.	oz.		lb.	oz.		lb.	oz.
Aitchbone	8	9		2	3		3	1		5	4		3	5
Brisket	4	13		0	12		1	4		2	0		2	13
Leg of mutton piece	6	8		0	8		1	0		1	8		5	0
Ribs (fore)	7	8		2	0		1	4		3	4		4	4
Ribs„ (middle)	8	4		2	1		1	6		3	7		4	13
Round	5	2		0	2		0	8	¼	0	10	¼	4	7	¾
Round„ (silver side)	6	5		0	11		0	8		1	3		5	2
Rumpsteak	1	8		None			0	0	½	0	0	½	1	7	½
Sirloin	11	8		1	12		1	8		3	4		8	4
Tongue	6	0		0	1		1	6	½	1	7	½	4	8	½