Elements of the theory and practice of cookery : a text-book of household science for use in schools . ntaining the lowervertebrae and the end of the hip-bone, comes outbetween the sirloin and round. 304. The most notable feature of the forequarter isthe chest with its arch of ribs, the first six of which,counting forward from the loin, are, both from qualityand from position, termed prime ribs. Over the sevenchuck ribs lies the shoulder-blade, which appears at theseventh rib as a streak of yellow gristle, and growsbonier and thicker from there forward. Across theribs lies the cross-rib, a bon
Elements of the theory and practice of cookery : a text-book of household science for use in schools . ntaining the lowervertebrae and the end of the hip-bone, comes outbetween the sirloin and round. 304. The most notable feature of the forequarter isthe chest with its arch of ribs, the first six of which,counting forward from the loin, are, both from qualityand from position, termed prime ribs. Over the sevenchuck ribs lies the shoulder-blade, which appears at theseventh rib as a streak of yellow gristle, and growsbonier and thicker from there forward. Across theribs lies the cross-rib, a boneless piece of flesh, corre-sponding to the top sirloin in the hindquarter. Thediaphragm inside the ribs forms the thin, coarse stripcalled skirt steak. The brisket, adjacent to chuck, neck,and fore leg, includes the breast-bone and part of thefour forward ribs. The muscular wall covering and supporting the crea-tures belly is sold in sections (Diag. I) as plate, navel,and flank. The floating ribs end in the navel. Theflank includes the flank steak, a thin strip of lean em-bedded in fat. PLATE a, chuck ; h, prime ribs.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
