First lessons in cooking; by Miller Cora B

Author:Miller, Cora B. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, cbk
Publisher: Ft. Dodge, Iowa, Messenger ptg. co
Published: 1916-03-25T05:00:00+00:00

1. Loin

2. Sirloin

3. Rump

4. Round

5. Top Sirloin

6. Prime Ribs

7. Blade

8. Chuck

9. Neck

10. Cross Ribs

11. Brisket

12. Shoulder

13. Navel

14. Plate

15. Flank

16. Leg

Cuts of Beef

The butcher cuts a beef through the backbone into halves. Each half is then cut between the twelfth and thirteenth ribs into the hind quarter and the fore quarter.

FORT DODGE PUBLIC SCHOOLS

The most of the meat of the fore quarter is of lower grade and tougher than that of the hind quarter and sells for a less price. The best meat of the beef is found just back of the middle of the back bone, decreasing in tenderness toward the extremeties. In the fore quarter the cuts from the ribs are the most tender. These are used for roasts, the first seven ribs which are cut being called the prime ribs and the others the chuck. The prime ribs are roasted in the oven in dry heat. The tougher parts of the chuck and the shoulder make excellent pot roasts and boiling pieces. They furnish lean meat at a lower price than the prime ribs. The neck is used for stews and the shank for soup.

The most tender part of the hind quarter, and, in fact, of the whole animal, lies just in front of the hip bone. This is cut into steaks called porterhouse. The bone in them is "T" shape and they are sometimes called "T" bone steaks. They are the most expensive of the steaks. Back of the porterhouse steaks are the sirloin steaks, which are not so tender, but are a little cheaper. They are classed with the tender meats and are used for broiling. The rump is back of the sirloin and is used for pot roasts. The round steaks are below the rump. The round is tougher than the porterhouse or the sirloin steak but has a good flavor. There is very little waste in the round and since it sells for a less price per pound than the porterhouse or sirloin the actual cost of the lean meat per pound is much less. The inside, or top round from a first class animal is fairly good when broiled; the outside, or bottom round is less tender and is better cooked in moist heat.

LESSON XXIII

Protein Foods—Fish STEAMED SALMON

Drain the liquor from the salmon. Remove the bones and skin, and flake with a fork. Add the crumbs, milk, butter and seasoning, and mix lightly with a fork. Then mix in the well beaten egg. Pack in a well buttered mould (china or granite, not tin,) and steam one hour. The small mould will steam in half an hour. Serve with medium white sauce to which chopped parsley has been added, or with Hollandaise sauce.

Use of Fish in the Diet

The composition of fish is very similar to that of lean meat. It should be used to give variety to the protein diet. Fish, baked or broiled, is usually served for dinner. Creamed codfish is often served for lunch or breakfast with baked potatoes. Most fish is more easily digested and less stimulating than meat.

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