Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

BULL BEEF.

Bull beef is never good; you recognize it when you see hard and yellow fat; the lean part is of a dirty-reddish color.

The rump piece is generally prepared à la mode. For steaks, the tenderloin and the piece called the porter-house steak, are the best; rump steaks are seldom tender.

The roasting or baking pieces are the tenderloin, the fillet, and some cuts of the ribs.

For soup, every piece is good; to make rich broth, take pieces of the rump, sucket, round, etc., but every piece makes excellent broth, and therefore excellent soup. (See Broth.)

A good piece of rib, prepared like a fillet or tenderloin, makes an excellent dish, the bones and meat around them being used to make broth.