A course in household arts . f the tough flankmuscle and less of the tenderloin. (See Fig. 12.) Rack or Ribs. The rack or rib cut is used for the samepurposes as the loin, that is, for roasts and chops. Rib Chops. Rib chops are ordinarily cut one chop for eachrib. If too thick, one chop may be cut with the rib and onebetween, but such chopsare too thin to grade asfirst-quality chops. Rolled Chops. Ribchops are often boned,rolled, and fastened to-gether with small skew-ers, thinner chops beinggenerally chosen for thispurpose. French chops con-sist of rib chops with theend of the rib trimmedclea
A course in household arts . f the tough flankmuscle and less of the tenderloin. (See Fig. 12.) Rack or Ribs. The rack or rib cut is used for the samepurposes as the loin, that is, for roasts and chops. Rib Chops. Rib chops are ordinarily cut one chop for eachrib. If too thick, one chop may be cut with the rib and onebetween, but such chopsare too thin to grade asfirst-quality chops. Rolled Chops. Ribchops are often boned,rolled, and fastened to-gether with small skew-ers, thinner chops beinggenerally chosen for thispurpose. French chops con-sist of rib chops with theend of the rib trimmedclean of flesh and fat,leaving only the eyeof lean with its boneand covering of fat: thelatter is also sometimes removed, leaving only the lean attachedto the bone. (See Fig. 13, C.) Chops from the tenth, eleventh, and twelfth ribs are the best,as the lean portion consists of one large muscle : chops cut nearthe shoulder (Fig. 13, B) contain more muscles, which are aptto be tough. \\hen the amount of lean is considered, Fig. 13. Rib Chops A. Chops from 10th, Uth and 12th ribs. B. Chopsfrom the shoulder end of ribs. C. French chops Courtesy of the University r{ Minnesota, Departmentof Agricultuie 210 A COURSE IN HOUSEHOLD ARTS chops from the shoulder end of the rib are more economicalthan those cut from the loin end. The outside skin, or fell,should be removed from all chops be fore cooking. (See Fig. 14.)As a roast, the rib is used either as a plain rib roast or as acrown roast. To prepare for roasting, have joints cut throughalong backbone and sawed once across the rib. A roast willbe neater and of better quality if the lower, thinner portion of the ribs is cut may be usedfor broth or stew. For a crown roastthe same number ofribs from both sidesof a rack of muttonor lamb, having ribsfrom each side whichcorrespond to eachother, are joints in thebackbone split open,and roll back the fleshor scrape it fromthe bones between the ribs as far down as the
Size: 1463px × 1708px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjecthome
