Miss Beecher's Domestic Receipt Book. Catharine Esther Beecher
But all, and especially those, who have delicate constitutions, and are deprived of fresh air and exercise, will have health and strength increased and prolonged by attending to these rules.
CHAPTER II.
MARKETING—CARE AND USES OF MEATS.
Fig. 1.
1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4. Front of the Shoulder, or Shoulder Clod, sometimes called Brisket. 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces; the front one is the Brisket, and the back one is the Flank, and is divided again into the Thick Flank, or Upper Sirloin, and the Lower Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts. The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10. Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg, or Hind Shank.
Veal.
Fig. 2.
1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or Knuckle.
Mutton.
Fig. 3.
1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.
A Chine is two Loins. A Saddle of Mutton is two Legs and two Loins.
Pork.
Fig. 4.
1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.
A Lamb is divided into two fore quarters and two hind quarters. Venison. In this country nothing is used but the hind quarter. Two legs and two loins are called a Saddle.
SELECTION AND USES OF MEATS.
In selecting beef, the best parts are cut from the thick portion, from the shoulder to the rump, and these are the most expensive parts, including sirloin, sirloin steaks, and first, second, and third cuts of the fore quarter. The best steaks are made by sawing up these pieces. Steaks from the round or buttock are tougher and not so sweet as steaks from rib pieces. The best steaks are from the sirloin and sirloin steak. Steaks that have large bits of bone should be cheaper, as the bone is so much loss. A roasting piece cut close to the fore shoulder is always tough and poor. Tough steaks must be pounded with a steak hammer.
MODES OF COOKING AND USING THE DIFFERENT PARTS OF ANIMALS.
Beef.
The Sirloin is to be roasted, and it is considered the best piece for steaks. The piece next forward of the Sirloin is about as good as any for roasting.
The Rump is to be corned, or cooked à la mode.
The Round is used for corning, or à la mode.
The Edge or Etch Bone is corned, or for soup.
The Hock or Shin is used for soups.
The Rib pieces of the fore quarter are used as roasting pieces. The first cut, which is next the Sirloin, is the best, and the others are better for corning.
The Head is used for mince pies, and the Tongue for smoking. The Legs are used for soups.
The remaining pieces are used for salting down, stews, soups, and mince pies, according to various tastes.
The Tallow is to be tried up for candles.
Veal.
The Loin is used for roasting.
The Fillet (which is the leg and hind flank) is used for cutlets, or to stuff and boil, or to stuff and roast.
The Chump end of the loin is used for roasting.
The Knuckles are used for broths.
The Neck is used for stews, pot pies, and broths, as are most of the remaining pieces.
Many persons roast the fore quarter, which is divided into two pieces, called the brisket, or breast, and the rack.
Mutton.
The Leg is boiled, or stuffed and roasted.
The Loin is roasted.
The rest are for boiling, or corning.
The Loin is chopped into pieces for broiling, called Mutton Chops.
The Leg is often cut into slices and broiled.
Many cure and smoke the leg, and call it smoked venison.
Pork.
The Shoulder and Ham are used for smoking.
The Spare Rib is used for roasting, and often is used as including all the ribs.
The Shoulder sometimes is corned and boiled.
That which is to be salted down must have all the lean taken out, which is to be used for sausages, or broiling.
The Feet use for jelly, head cheese, and souse.
MARKETING.
In selecting Fish, take those that are firm and thick, having stiff fins and bright scales, the gills bright red, and the eyes full and prominent. When Fish are long out of water they grow soft, the fins bend easily, the scales are dim, the gills grow dark, and the eyes sink and shrink away. Be sure and have them dressed immediately, sprinkle them with salt, and use them, if possible, the same day. In warm weather put them in ice, or corning, for the next day. Shell Fish can be decided upon only by the smell. Lobsters are not good unless alive, or else boiled before offered for sale. They are black when alive, and red when boiled. When to be boiled, they are to be put alive into boiling water, which is the quickest and least cruel way to end life.
In selecting Beef, take that which has a coarse, loose grain, which easily yields to the pressure of finger, or knife; which is a purplish red, and has whitish fat. Ox Beef is best. If the lean is purplish and the fat very yellow, it is bad Beef. If it is coarse-grained and hard to break or cut, it is tough. Stall-fed has lighter fat than grass-fed Beef.
If meat is frozen, lay it in cold water to thaw. A piece of ten pounds, or more, will require all night to thaw. Beef and Mutton improve by keeping. Meat is better for not being frozen, except