The Whitehouse Cookbook (1887) | Page 3

baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hind-quarter is divided into loin and
leg, and the fore-quarter into breast, neck and shoulder.
_The Several Parts of a Moderately-sized, Well-fed Calf_, about eight
weeks old, are nearly of the following weights:--Loin and chump, 18
lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11 lbs.; neck,
11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs.
weight.
[Illustration]
MUTTON.

No. 1. Leg, used for roasts and for boiling.
No. 2. Shoulder, used for baked dishes and roasts.
No. 3. Loin, best end used for roasts, chops.
No. 4. Loin, chump-end used for roasts and chops.
No. 5. Rack, or rib chops, used for French chops, rib chops, either for
frying or broiling; also used for choice stews.
No. 6. Breast, used for roast, baked dishes, stews, chops.
No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies.
NOTE.--A saddle of muton or double loin is two loins cut off before
the carcass is split open down the back. French chops are a small rib
chop, the end of the bone trimmed off and the meat and fat cut away
from the thin end, leaving the round piece of meat attached to the larger
end, which leaves the small rib-bone bare. Very tender and sweet.
Mutton is prime when cut from a carcass which has been fed out of
doors, and allowed to run upon the hillside; they are best when about
three years old. The fat will then be abundant, white and hard, the flesh
juicy and firm, and of a clear red color.
For mutton roasts, choose the shoulder, the saddle, or the loin or
haunch. The leg should be boiled. Almost any part will do for broth.
Lamb born in the middle of the winter, reared under shelter, and fed in
a great measure upon milk, then killed in the spring, is considered a
great delicacy, though lamb is good at a year old. Like all young
animals, lamb ought to be thoroughly cooked, or it is most
unwholesome.
[Illustration]
PORK.

No. 1. Leg, used for smoked hams, roasts and corned pork.
No. 2. Hind-loin, used for roasts, chops and baked dishes.
No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops.
No. 4. Spare-rib, used for roasts, chops, stews.
No. 5. Shoulder, used for smoked shoulder, roasts and corned pork.
No. 6. Brisket and flank, used for pickling in salt and smoked bacon.
The cheek is used for pickling in salt, also the shank or shin. The feet
are usually used for souse and jelly.
For family use the leg is the most economical, that is when fresh, and
the loin the richest. The best pork is from carcasses weighing from fifty
to about one hundred and twenty-five pounds. Pork is a white and close
meat, and it is almost impossible to over-roast or cook it too much;
when underdone it is exceedingly unwholesome.
[Illustration]
VENISON.
No. 1. Shoulder, used for roasting; it may be boned and stuffed, then
afterwards baked or roasted.
No. 2. Fore-loin, used for roasts and steaks.
No. 3. Haunch or loin, used for roasts, steaks, stews. The ribs cut close
may be used for soups. Good for pickling and making into smoked
venison.
No. 4. Breast, used for baking dishes, stewing.
No. 5. Scrag or neck, used for soups.
The choice of venison should be judged by the fat, which, when the

venison is young, should be thick, clear and close, and the meat a very
dark red. The flesh of a female deer about four years old, is the
sweetest and best of venison.
Buck venison, which is in season from June to the end of September, is
finer than doe venison, which is in season from October to December.
Neither should be dressed at any other time of year, and no meat
requires so much care as venison in killing, preserving and dressing.
[Illustration:]
SIRLOIN OF BEEF.
This choice roasting-piece should be cut with one good firm stroke
from end to end of the joint, at the upper part, in thin, long, even slices
in the direction of the line from 1 to 2, cutting across the grain, serving
each guest with some of the fat with the lean; this may be done by
cutting a small, thin slice from underneath the bone from 5 to 6,
through the tenderloin.
Another way of carving this piece, and which will be of great assistance
in doing it well, is to insert the knife just above the bone at the bottom,
and run sharply along, dividing the meat from the bone at the bottom
and end, thus leaving it perfectly flat; then carve in long, thin