Page:The White House Cook Book.djvu/19

 BEEF. 9

No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-nieat

and hashes. Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies,

soups, mince-pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek.

The following is a classification of the qualities of meat, according to the several joints of beef, when cut up.

First Class. Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11).

Second Class. The buttock or round (4), the thick flank (7), the middle ribs (11).

Third Class. The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13).

Fourth Class. The clod, neck and sticking-piece (15, 16).

Fifth Class.-Shin or shank (17).

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