Page:The Boston cooking-school cook book (1910).djvu/238

 FORE-QUARTER

Five Prime Ribs                 Good roast Five Chuck Rib                  Small steaks and stews Neck                            Hamburg steaks Sticking-piece                  Mincemeat

{Thick End } Rattle Rand  {Second Cut }      Corned for boiling {Thin End  } {Navel End   } Brisket      {Butt End or  }    Finest pieces for corning {Fancy Brisket} Fore-shin                       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                           Stuffed and braised Liver                           Broiled or fried Kidneys                         Stewed or sautéd Tail                            Soup 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 gradually, 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. Examples: 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 stock, but a large portion left in the meat. Examples: fowl, when cooked to use for made-over dishes, Scotch Broth.