This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
The meat should be of fine grain, a clear red color, with a yellowish-white, firm fat. It is divided into fore and hind quarters. The hind quarter is divided into leg, loin and flank. The sirloin runs from the rib to the hip or pin bone; the rump extends from this to the socket bone. The skirt steak is in the flank. The fore quarter is divided into ribs, shoulder, plate, brisket, chuck ribs, and shin. The standing ribs are six in number. The seventh and eighth ribs are called the first chuck, the ninth and tenth the second chuck, the eleventh and twelfth the third chuck, the thirteenth the fourth chuck. The bolar piece is the fleshy part of the shoulder. The plate is the top of the ribs, then comes the brisket.
The best pieces for roasting are the ribs, sirloin, and pin bone.
If you use a tin kitchen, run the spit through the meat, dredge it with pepper, and place it at first very near a hot fire. As soon as brown on the surface, draw a little from the fire, that it may not burn; put a half pint of water and one teaspoonful of salt in the bottom of the kitchen, and turn the meat almost constantly, basting every ten minutes until done. Roast fifteen minutes to every pound, if you like your meat rare; if well done, twenty minutes. Do not add any more water after the first evaporates, as there will be sufficient fat falling into the kitchen to baste with. For the gravy, allow two tablespoonfuls of dripping to remain in the bottom of the kitchen; add to it one tablespoonful of flour; mix until smooth; add a half pint of boiling water or stock; stir continually until it boils; then add salt and pepper to taste, and serve in a sauce-boat.
Place the joint in the bottom of a baking-pan, dredge it lightly with pepper; add one teaspoonful of salt to one cupful of water, and pour it in the pan. Place it in a very hot oven; baste every ten minutes, lest it should burn. Turn it two or three times, and bake fifteen minutes to every pound. Serve with gravy made the same as for roast beef.
Remove the ribs, then roll the meat, and tie it with twine (the butcher will do this if you ask him). Place it in a baking-pan, dredge it lightly with pepper; add one teaspoonful of salt to one cupful of water, and pour it in the pan. Then place the pan in a very hot oven and baste often, lest it should burn. Bake fifteen minutes to every pound. One hour before the meat is done, make the pudding. Pour nearly all the dripping from under the meat into another baking-pan, and turn into it the pudding. Bake one hour.
1 pint of milk
6 large tablespoonfuls of flour 1/2 teaspoonful of salt
2 dashes of pepper
Beat the eggs, whites and yolks together, until light; add to them the milk. Put the flour into a bowl, moisten it gradually with the eggs and milk; beat until smooth; strain through a fine sieve; add the salt and pepper, and bake. Cut into squares, and serve around the meat.