Page:The Boston cooking-school cook book (1910).djvu/241

 TABLE SHOWING COMPOSITION OF MEATS

Mineral Articles      Refuse  Proteid   Fat  matter   Water

Fore-quarter   19.8     14.1    16.1     .7    49.3 Hind-quarter   16.3     15.3    15.6     .8    52. Round           8.5     18.7     8.8    1. 63. Rump           18.5     14.4    19. .8   47.3 Loin            12.6     15.9    17.3     .9    53.3 Ribs           20.2     13.6    20.6     .7    44.9 Chuck ribs     13.3     15. 20.8    .8    50.1 Tongue          15.1     14.8    15.3     .9    53.9 Heart                   16. 20.4   1.     62.6

Carbohydrates Kidney           .4     16.9     4.8    1.2    76.7 Liver           1.8     21.6     5.4    1.4    69.8

Hind-quarter   16.7     13.5    23.5     .7    45.6 Fore-quarter   21.1     11.9    25.7     .7    40.6 Leg            17.4     15.1    14.5     .8    52.2 Loin           14.2     12.8    31.9     .6    40.5

Fore-quarter   24.5     14.6     6. .7   54.2 Hind-quarter    20.7     15.7     6.6     .8    56.2 Leg            10.5     18.5     5. 1.   65. Sweetbreads              15.4    12.1     1.6   70.9

Loin of pork   16. 13.5   27.5      .7   42.3 Ham, smoked     12.7     14.1    33.2     4.1   35.9 Salt pork       8.1      6.5    66.8     2.7   15.9 Bacon           8.1      9.6    60.2     4.3   17.8

Chicken        34.8     14.8    1.1       .8   48.5 Fowl           30. 13.4  10.2       .8   45.6 Turkey          22.7     15.7   18.4       .8   42.4 Goose          22.2     10.3   33.8       .6   33.1

W. O. Atwater, Ph.D.

Broiled Beefsteak

The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top