Miss Parloas New Cook Book | Page 5

in the principal hotels as porter-house.
The Rump.
In plate No. 3 was shown that part of the ramp which joins the round. Plate No. 13 represents the end which joins the sirloin.
[Illustration: PLATE NO. 13. RUMP.]
[Illustration: PLATE NO. 12. LOIN.]
Ribs.
Plate No. 14 represents the first five ribs cut from the back half where it joins the tip of the sirloin, and shows the end that joined. This cut is considered the best of the rib-roasts. For family use it is generally divided into two roasts, the three ribs next the sirloin being the first cut of the ribs and the others the second cut.
[Illustration: PLATE NO. 14. FIRST FIVE RIBS.]
[Illustration: PLATE NO. 15. CHUCK RIBS.]
Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib, being seen at the end. There are ten ribs in the back half as cut in Boston, five prime and five chuck; We must remember that in New York and Philadelphia there are thirteen ribs, eight of which are prime. The first two chuck ribs make a very good roast or steak, being one of the most nutritious cuts in the animal, and the next three are good for stewing and braising. Many people roast them. The flavor is fine when they are cooked in this manner, but the meat is rather tough. A chuck rib contains part of the shoulder-blade, while the prime ribs do not. In New York and Philadelphia the ribs are cut much longer than in Boston; hence the price per pound is less there. But the cost to the purchaser is as great as in Boston, because he has to pay for a great deal of the rattle-ran or rack. It is always best to have the ribroasts cut short, and even pay a higher price for them, as there will then be no waste.
Fore Quarter.
The fore quarter is first cut into two parts, the back half and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No. 16 represents a fore quarter. The back half only is numbered, for the rattle-ran is given in diagram No 17.
[Illustration: FACE OF THE RUMP.]
[Illustration: DIAGRAM NO. 16. THE FORE QUARTER.]
EXPLANATION OF DIAGRAM NO. 16.
BOSTON.
1. First cut of ribs. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck piece.
NEW YORK.
1. First cut of ribs, with tip of sirloin. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck piece.
PHILADELPHIA.
1. First cut of ribs, with tip of sirloin. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck chuck.
The Rattle-Ran.
The whole of lower half of the fore quarter is often called the rattle-ran. Diagram No. 17 shows this, and the table following gives the name of the separate cuts:
[Illustration: DIAGRAM NO. 17. THE RATTLE-RAN.]
EXPLANATION OF DIAGRAM NO. 17.
BOSTON.
1. Rattle-ran. 2. Shoulder of mutton. 3. Sticking piece. 4. Shin, thick end of brisket, part of sticking piece. 5 and 6. Brisket piece. 7. Middle cut or rib plate. 8. Navel end of brisket.
NEW YORK.
1. Plate piece. 2 and 3. Shoulder of mutton. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket.
PHILADELPHIA.
1. Plate piece. 2. Shoulder of mutton or boler piece. 3. Sticking piece. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket.
The rattle-ran or plate piece is generally corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton is used for stews, beef _�� la mode_, roasts and steaks, and is also corned. The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket. The middle cut of the rattle-ran is also corned.
MUTTON.
Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it; the lean part will be juicy, firm and of a rather dark red color. When there is but little fat, and that is soft and yellow and the meat is coarse and stringy, you may be sure that the quality is poor. Mutton is much improved by being hung in a cool place for a week or more. At the North a leg will keep quite well for two or three weeks in winter, if hung