This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Name and Location of Cut | How Sold | Character and Quality of Meat | Prepared for Eating |
Loin. Includes what in beef is loin and rump. | Sliced into chops, or sold in roasting-pieces. | Next in value to the leg. | Roasted; chops fried. |
Leg (hind). | Sliced into cutlets one-half inch thick, or into thicker slices for fri-candeau. | Most valuable part of the calf; no waste. | Cutlets fried; fricandeau roasted. |
Knuckle. Lower part of hind leg. | Sold whole. | Gelatinous. | Soup and stew. |
Rack. Ribs. | Chops. | Tender. | Fried. |
Shoulder. Includes fore leg and part of ribs. | Sold whole. | Tender and well flavored. | Stuffed, and roasted or braised. |
Neck. May include last four ribs. | To suit purchaser. | Gristly. | Usually stewed. |
Breast. Includes what is brisket, plate, and navel in beef. | Whole, or to suit purchaser. | Bony, mixed with fat. | Roasted. |
Mutton And Lamb | |||
Loin. Same as in beef. (Loin chops correspond to porter-house steak, hip chops to sir-loin.) | Into chops three-fourths to one inch thick; also, two whole loins sold in one piece as " saddle of mutton." | Contains tenderloin; has less bone than rib chops, therefore more economical. | Chops broiled; saddle roasted. |
Leg. Includes rump. | Whole, as in chops. | Fine, solid meat, fatter in mutton than in lamb. | Roasted or boiled whole; chops broiled. |
Concluded
Name and Location of Cut | How Sold | Character and Quality of Meat | Prepared for Eating |
Ribs. | Single, as chops. If bone is trimmed, they are called " French chops" ; also, rib portion of both fore-quarters in one piece as "rack of mutton." | Tender. | Broiled. Rack roasted. |
Shoulder. Includes fore leg, and sometimes two or more ribs. | Whole; usually boned. Note. - Neck and shoulder are sold together as "chuck." | Considerable refuse. | Stuffed and roasted. |
Breast. | To suit purchaser. | Lean and bone, with a little fat. | Stew or broth. |
pork | |||
Loin. Ribs and loin. | Chops and roasting pieces. | Tender, and fairly lean. | Broiled or roasted. |
Spare-ribs. Ribs freed from fat. | Sold whole or in chops. | Nearly all bone. | Usually roasted or sauted. |
Ham. Hind leg, and parts corresponding to rump and round in beef. | Whole, in halves, or sliced (after being smoked). | Solid, lean, with layer of fat half an inch thick or more, on one side. | Usually cured, salted, and smoked, then boiled, or sliced and fried; sometimes roasted fresh. |
Back. Close to backbone. | Cut into strips. | All fat. | |
Shoulder. Includes fore leg. | Cured whole, or sold fresh to suit purchaser. | Similar to ham, but not so good. | Cured, salted, and smoked; cooked like ham. Sometimes roasted fresh. |
Bacon. Belly. | In rectangular pieces, with the skin {rind) left on; sliced thin for purchaser. | Fat, with streaks of lean. | Cured, salted, and smoked; broiled or fried. |
 
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