Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 10
Beef
ОглавлениеThe beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter.
In the fore quarter we have in Boston markets—
| Parts | How Cooked | ||
| Brains | Stewed or Scalloped | ||
| Tongue | Boiled, Fresh or Corned | ||
| Neck | Stewed | ||
| Sticking Piece | Stewed or Baked | ||
| Five Chuck Ribs | Roasted or Broiled | ||
| Five Prime Ribs | Roasted | ||
| Fore Shin | Stewed | ||
| Rattle Rand | —Corned | Boiled | |
| Brisket |
In the hind quarter we have in Boston markets—
| Parts | How Cooked |
| Sirloin | Roasted or Broiled |
| Rump | Roasted or Broiled |
| Round | Roasted or Broiled |
| Hind Shin | Stewed |
| Flank | Braised or Boiled |
| Tail | Stewed for Soups |
Other parts of the beef creature used as food are—
| Parts | How Cooked |
| Heart | Braised |
| Liver | Braised, Fried, Sautéd |
| Kidneys | Sautéd, Braised, Stewed |
| Tripe | Stewed, Broiled, Fried |
| Suet | Sautéd and used for Frying |
A side of beef weighs on the average about 450 pounds.
Beef when first cut is dark purple, but turns red on exposure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly; the inside fat is white. Best quality beef has a large percentage of fat and a small proportion of water.
