Miss Parloas New Cook Book | Page 3

cut of ribs. 2. Sirloin roast or steak. 3. Sirloin roast or steak. 4. Hip roast; also rump steak. 5. Middle of rump. 6. Face of rump. 7. Tail of rump. 8. Best of round steak. 9. Poorer round steak. 10. Best part of vein. 11. Poorer part of vein. 12. Leg. 13. (e) Flank.
NEW YORK.
1. First cut of ribs. 2. Porter-house steak or sirloin roast 3. Flat-boned sirloin steak or roast. 4,5,6. /(a) Large sirloin (a) steaks or roasts 7. Aichbone. 8. (and 4b and 5b) Rump steak. 9. (and 13e) Round steak. 10. Best part of vein 11. Poorer part of vein. 12. (d) Leg of beef. 13. (e) Flank.
The hind quarter consists of the loin, rump, round, tenderloin or fillet of beef, leg and flank. The loin is usually cut into roasts and steaks; the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks. In the loin is found the tenderloin; and a small piece of it (about two and a half pounds in a large animal) runs back into the rump. In Boston this is often sold under the name of the short fillet, but the New York and Philadelphia marketmen do not cut it. Plate No. 2 shows the fillet.
[Illustration: PLATE NO. 2. SHORT FILLET.]
Next the loin comes the rump, from which are cut steaks, roasts and pieces for stewing, braising, a la mode and soups. Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups. The flank is cut from the loin, and used for corning, stewing and as a roll of beef.
Plate No. 4 represents a loin as cut in Boston and Philadelphia, and it and No. 3 represent one as cut in New York, if the two parts be imagined joined at the point A. No. 4 also shows the inside of the loin, where the tenderloin lies.
The sirloin is cut in all sizes, from eight to twenty pounds, to suit the purchaser. The end next the ribs gives the smallest pieces, which are best for a small family. The tenderloin in this cut is not as large as in the first and second. In cutting sirloin steaks or roasts, dealers vary as to the amount of flank they leave on. There should be little, if any, as that is not a part for roasting or broiling. When it is all cut off the price of the sirloin is of course very much more than when a part is left on, but though the cost is increased eight or ten cents a pound, it is economy to pay this rather than take what you do not want.
[Illustration: PLATE NO. 3. RUMP, SHOWING END WHICH JOINS ROUND.]
[Illustration: PLATE NO. 4. LOIN. THE LOWER END JOINS RIBS.]
Porter-House Steaks.
Every part of the sirloin, and a part of the rump, is named porter- house steak in various localities. In New York the second cut of the sirloin is considered the choice one for these steaks. The rump steak, when cut with the tenderloin in it, is also called porter-house steak. The original porter-house steaks came from the small end of the loin.
Sirloin Steaks.
Sirloin steaks are cut from all parts of the loin, beginning with the small end and finishing with the rump. In New York the rump steaks are also known as sirloin. In some places they do not cut tenderloin with sirloin. One slice of sirloin from a good-sized animal will weigh about two and a half pounds. If the flank, bone and fat were removed, there would remain about a pound of clear, tender, juicy meat There being, therefore, considerable waste to this steak, it will always be expensive as compared with one from a rump or round. But many persons care only for this kind, as it has a flavor peculiar to itself; and they will buy it regardless of economy. Plate No. 5 shows a second cut of the sirloin, with the shape of a sirloin or small porter-house steak. The only part that is really eatable as a steak is from the base to the point A, the remainder being flank.
[Illustration: Plate No. 5. SIRLOIN ROAST--SECOND CUT.]
[Illustration: Plate No. 7. SHORT RUMP STEAK.]
[Illustration: Plate No. 6. LONG RUMP STEAK.]
Rump Steak.
What in Boston and Philadelphia is called rump steak is in New York named sirloin. There are three methods of cutting a rump steak; two of these give a very fine steak, the third almost the poorest kind. The first two are to cut across the grain of the meat, and thus obtain, when the beeve is a good one, really the best steaks in the animal.
Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump steak, very fine; and No. 7 a short rump,