Division And Ways Of Cooking A Side Of Beef Hind-Quarter
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Division And Ways Of Cooking A Side Of Beef Hind-Quarter
Divisions | ||
Flank (thick and boneless)................................. | Stuffed, rolled and braised, or corned and boiled | |
Round................... | Aitchbone.......................... | Cheap roast, beef stew, or braised |
Top..... | Steaks, best cuts for beef tea | |
Lower Part ....................... | Hamburg steaks, curry of beef, and cecils | |
Vein................................. | Steaks | |
Rump.................... | Back .............................. | Choicest large roasts and cross-cut steaks |
Middle............................... | 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 cut in Steaks | Larded and roasted, or broiled |
Hind-shin............... | .................................................... | Cheap stew or soup stock |
Fore-Quarter
Divisions | Ways of Cooking |
Five Prime Ribs.................................................... | Good roast |
Five Chuck Ribs.................................................... | Small steaks and stews |
Neck...................................................................... | Hamburg steaks |
Sticking-piece........................................................ | Mincemeat |
Rattle Rand | Thick End Second Cut .......... . Thin End | ........Corned for boiling |
Brisket .................. | Navel End Butt End or Fancy Brisket | ...........Finest pieces for corning |
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 sauted |
Tail....... | Soup |
Suet (kidney suet is the best) | |
Tripe....... | Lyonnaise, broiled, or fried in batter |
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