Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Selecting Meats.

For a roast of beef, select from the ribs nearest the point of the shoulder-blade, running backward. For steaks, choose that with the diamond bone on either side. For chops of mutton or lamb, select the rib. For roasting, choose the loin or saddle; and for boiling, the leg of mutton—but not of lamb, the latter being best roasted. For corned-beef, select parts commonly known as the navel and plate pieces, and next best to these, the brisket and rounds.