~ FORE-QUARTER
DIVISIONS Ways or CookiIne
Five Prime Ribs >... 0. 6 s. ) 6Good roast
Five Chuck Ribs . .. . . ~ » Small steaks and stews
NECK a ee lamMmoure steaks
Sticking-piece . . .°. -« e« « - Mincemeat
Thick End
Rattle Rand Second Cut! . . . Corned for boiling
Thin End
Navel End
Brisket . . 4 Butt End or . . Finest pieces for corning
fa wi |
Fore-shin . f 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 vcs es Studtediand braised
Liver (ys sas. |S broiled jon tried
Kidneys ... . . . + stewed or sautéed
a i 6. SOLD
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 eradually, 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. Ex- amples: 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 «tock, but a large portion leftin the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth.
