. Centennial buckeye cook book. , the first of which rep-resents the half of a beef, including, of course, the hind and fore quar-ters. The letters indicate the di-rection in which the cuts should bemade, beginning in the order of thealphabet, cutting first from A to B,then from C to D, etc. In the forequarter cut from A to B, from B toC, from D to E, etc. For cutting,use a sharp, long and pointed knife,and a saw of the best steel, sharp,and set for butchers use. Thebeef should belaid on a bench ortable with the inner side up. Inhind quarter i represents therumpwhich is best corned; 2, round,t
. Centennial buckeye cook book. , the first of which rep-resents the half of a beef, including, of course, the hind and fore quar-ters. The letters indicate the di-rection in which the cuts should bemade, beginning in the order of thealphabet, cutting first from A to B,then from C to D, etc. In the forequarter cut from A to B, from B toC, from D to E, etc. For cutting,use a sharp, long and pointed knife,and a saw of the best steel, sharp,and set for butchers use. Thebeef should belaid on a bench ortable with the inner side up. Inhind quarter i represents therumpwhich is best corned; 2, round,the under part of which makessteaks, the outside good corningpieces, or the whole may be used fordried beef; 3, shank for soups;4, rump steaks : 5, veiny piecefor dried beef or corning; 6, sir-Idin, the best steak; 7, flank forcoming or stews; 8, porter house,the upper part of which is equal tosirloin. Cut in this way a part ofthe tenderloin, the choicest bit ofthe beef, lies in the sirloin and asmaller part in the upper part of. 336 THE BUCKEYE COOK BOOK. the porter house steak. In the fore quarter i is the rib piece for boiling or corning; 2, tlft plate piece for corning : 3, the fore shank for soup; 5, the rib roast, first cut; 6, rib roast, be ,t cut, and the best roast in the beef; 7, chuck rib roast, commonly used for pot roast; 8, neck piece for corning or pie meat; 9, best cut for corn beef. VEAL, A—Loin, best end, for roasting. B—Loin, chump end, for roasting. C—Fillet, for baking or roasting. D—Knuckle for stewing. E—Fore knuckle, for stewing. F—Neck, best end, for roasting. G—Neck, scrag end, for stewing. H—Blade bone. I—Breast, for stewing.
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Keywords: ., boo, bookcentury1800, bookdecade1870, booksubjectcbk, bookyear1876
