A course in household arts . Fig. II. The Loin A, The tenderloin Courtesy of the University of Minnesota, Departmentof Agricuhure 208 A COURSE IN HOUSEHOLD ARTS To prepare a loin for roasting, cut it in pieces of suitablesize, then cut through the joints along the backbone with acleaver, to aid in carving the meat when cooked; avoid cutting. Fig. 12. Loin Chops A. Chops from rear end of loin. B. Chops from rib end. C. Best chops from middle Courtesy of the University of Minnesota, Department of Agriculture too deeply into the flesh, and thus causing more waste in cooking. Loin Chops. Loin chop
A course in household arts . Fig. II. The Loin A, The tenderloin Courtesy of the University of Minnesota, Departmentof Agricuhure 208 A COURSE IN HOUSEHOLD ARTS To prepare a loin for roasting, cut it in pieces of suitablesize, then cut through the joints along the backbone with acleaver, to aid in carving the meat when cooked; avoid cutting. Fig. 12. Loin Chops A. Chops from rear end of loin. B. Chops from rib end. C. Best chops from middle Courtesy of the University of Minnesota, Department of Agriculture too deeply into the flesh, and thus causing more waste in cooking. Loin Chops. Loin chops are also called kidney orEnglish chops. Chops, to be juicy when cooked, should notbe cut less than three-fourths of an inch thick. EGGS AND MEAT 209 Loin chops vary in quality, those from the rear end andfrom the rib end being- less desirable than chops cut from themiddle of the loin (which corresponds to the porterhouse orT-bone in beef), because they have more of 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. Rib
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjecthome
