. Breakfast, dinner and supper. How to cook and how to serve them ... family which has not sufferedirom a want of the knowledge that would enable them tojudge the quality of meats offered them. Often at themarket an expert is waited on from the best quality and thebest cuts, while another, with less knowledge, is served from804 MARKETING. 305 a poorer quality and less desirable cuts. Many a house*keeper has been censured for poor cooking, when the faultwas back of that, and in the quality of the meats; andagain, the market man has often been censured for furnish-ing poor meats, when the fault
. Breakfast, dinner and supper. How to cook and how to serve them ... family which has not sufferedirom a want of the knowledge that would enable them tojudge the quality of meats offered them. Often at themarket an expert is waited on from the best quality and thebest cuts, while another, with less knowledge, is served from804 MARKETING. 305 a poorer quality and less desirable cuts. Many a house*keeper has been censured for poor cooking, when the faultwas back of that, and in the quality of the meats; andagain, the market man has often been censured for furnish-ing poor meats, when the fault was in the cooking. A goodpiece of meat may be spoiled in cooking and a poor piecemay be made palatable. To know the parts of the animals sold in the markets,and to understand their relative value and most economicaluses, is the first requisite in successful marketing. Cuttingof animals varies somewhat among butchers of differentplaces, but the chart given below will fairly set forth theusual methods of cutting, and the ordinary designations oi*^e several CHART ILLUSTRATING THE CUTTING OF BEEF. In explanation of the illustration of the cutting of beelthe following notes will suffice : No. i.—The choice cut of the beef, the Sirloin, containingthe kidneys and the tenderloin. These are the finest piecesof roasting and steak meat. No. 2.—The Standing Rib piece, also a choice roastingpor-tion, which includes about eleven of the ribs. MEMORANDUM ON FRIENDS RECIPES
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
