Page:The Boston cooking-school cook book.djvu/238

194 ~ FORE-QUARTER DIVISIONS Ways or CookiIne Five Prime Ribs >... 0. 6 s. ) 6Good roast Five Chuck Ribs . .. . . ~ » Small steaks and stews NECK a ee lamMmoure steaks Sticking-piece . . .°. -« e« « - Mincemeat Thick End Rattle Rand Second Cut! . . . Corned for boiling Thin End Navel End Brisket . . 4 Butt End or . . Finest pieces for corning fa wi | Fore-shin . f 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 vcs es Studtediand braised Liver (ys sas. |S broiled jon tried Kidneys ... .. . + stewed or sautéed a i 6. SOLD Suet (kidney suet is the best) Tripe. . . . . + - Lyonnaise, broiled, or fried in batter

The Effect of Different Temperatures on the Cooking of Meat

By putting meat in cold water and allowing water to heat eradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues are softened and dissolved, which gives to the stock when cold a — jelly-like consistency. This principle applies to soup-making. By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in meat. Ex- amples: boiled mutton, fowl.

By putting in cold water, bringing quickly to the boiling: point, then lowering the temperature and cooking slowly until] meat is tender, some of the goodness will be in the «tock, but a large portion leftin the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth.