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.