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.
Butter, 1/4 c. Pepper, f.g.
Lemon-juice, 1 tb. sc. Parsley, cut fine, 2 t.
Salt, 1/2 t.
Cream the butter and stir in the other ingredients.
Tomato, 1 pt. Chopped onion, 1 t. Whole cloves, 2. A bit of bay-leaf.
A sprig of parsley. Butter, 1/4 c. Flour, 1/4 c. Salt, 1 t.
Pepper, 1/8 t.
Cook the first five ingredients together for about ten minutes. Mix the others in a saucepan and strain into them the tomato mixture. Cook, stirring, till the sauce boils.
Which is the largest, a short-steak, a porter-house, or a sirloin? Observe that each contains one-half of one of the bones of the spine (vertebrae, plural), and that between this bone and the kidney fat lies the tenderest part of the steak. These tender parts are sections of the tenderloin, a little-used muscle which extends along the spine from the rearmost rib to the hip joint, being thickest near the forward end of the hip-bone, where hip-bone sirloin steaks are cut.
Beef grows tougher and coarser the farther down it lies on the flank. Which of the three loin cuts of steak has most flank? Flank ends of steak should be trimmed off and used for soup or stew. Why not broil them? Compare sirloin or porter-house steak with a lamb or mutton loin chop. Find in both the spinal vertebra, tenderloin, outside fat, kidney fat, and flank. Compare a rib chop with the cut of beef called prime roasting ribs. What advantage have loin over rib chops? (See Plates X and XI.)
For roasting,1 as for broiling, tender cuts are best. Sirloin and porter-house roasts are compactly rolled; rib pieces may be either roasted whole, forming a standing roast, or boned and rolled. Leaving in the bones improves the flavor, but the thin end of a standing roast is likely to be overdone by the time the thick end is sufficiently cooked.