. Breakfast, dinner and supper. How to cook and how to serve them ... ng, or theheart for stuffing and roasting. The Feet are the basis ofgenuine calves-foot jelly, and are much prized for this pur-pose. The Entrails, cut open and well cleaned, are madeinto souse by some persons. to beef, the most profitable and healthful meat ismutton. In all markets this meat is cut substantially in thesame manner as shown in the following chart. The namesand ordinary uses of the parts are as follows: No. 1.—The Loin, best end. This is the choice piece forfilling and roasting and for prime chops.
. Breakfast, dinner and supper. How to cook and how to serve them ... ng, or theheart for stuffing and roasting. The Feet are the basis ofgenuine calves-foot jelly, and are much prized for this pur-pose. The Entrails, cut open and well cleaned, are madeinto souse by some persons. to beef, the most profitable and healthful meat ismutton. In all markets this meat is cut substantially in thesame manner as shown in the following chart. The namesand ordinary uses of the parts are as follows: No. 1.—The Loin, best end. This is the choice piece forfilling and roasting and for prime chops. Of course, it com-mands the best price. No. 2.—The Leg. This joint is nearly always used forroasting and chops, sometimes also for boiling. It has butlittle bone, as compared with the other parts of the animal, MARKETING. 309 and is, therefore, an economical piece to select, though theprice per pound be greater than that of any other cut. Itis common to find a good leg weighing from seven to twelvepounds. No. 3.—The Loin, second choice. This furnishes French. CHART ILLUSTRATING THE CUTTING OF MUTTON. chops, a favorite dish in eating-houses, and is speciallygood for a roast. No. 4.—The Loin, rump end. Good for roasting andboiling. It contains considerable bone. No. 5.—The Shoulder, used for boiling and for filling androasting. It is less in price and nearly as good as the leg,but it has more bone. No. 6.—The Breast, used for stews and for meat pies. Asavory, juicy part. No. 7.—The Flank. A continuation of the breast, butsomewhat thinner. This with the breast makes a cheaproast, which may be split and filled. No. 8.—The Rack. The best end of the rack is used forsecond-rate chops. The neck end of the rack is good forstewing only. I No. 9.—The Neck. This, with the neck end of the rack,is for stewing only. MEMORANDUM ON FRIENDS RECIPES
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
