It is not desirable that fish should be treated in this manner, as the boiling water would break it into little pieces.
To stew meat, put small portions into cold water and raise temperature slowly, until very hot, but not quite boiling. Let it remain thus for some hours, and a rich broth, as well as juicy and tender meat, will result.
In roasting meat it is well to remember that the smaller roast requires the hotter fire. Intense heat produces a semi-solid condition of the exterior, and prevents the drying up of the meat juices. Great heat would be inapplicable to large cuts, the exterior of which would be burned to a coal under such treatment before the heat could reach the interior.
Young housekeepers and others who are not familiar with the various cuts of meat obtainable in most of our markets will do well to consider thoughtfully the accompanying illustrations.
1. Neck. 2. Chuck. 3. Ribs. 4. Shoulder clod
5. Fore shank. 6. Brisket. 7. Cross ribs.
8. Plate. 9. Navel. 10. Loin. 11. Flank
12. Rump. 13. Round. 14. Second cut round. 15. Hind shank.
FIG. 1.—Diagrams of cuts of beef.
In selecting beef we must remember that color is of great importance. The surface of a fresh lean cut should be a bright red, while the fat should be clear white. After being exposed to a warm atmosphere the surface will of course become darker in color.
The loin commands a higher market price than any other cut, on account of its tenderness and quality. The names applied to different parts of the loin vary in different localities. The part nearest the ribs is often called the "short steak," the other end the "sirloin."
It is interesting in this connection to recall the story which has been told regarding the origin of the word "sirloin." It is said that this steak found such favor with some epicurean king of olden times that he, in a spirit of jocularity and good humor, bestowed upon it the honor of knighthood, to the great delight of his assembled court, and as "Sir Loin" it was thereafter known. It is a pity to spoil so good a story, but the fact is that the word is derived from the French "sur" (upon) and "longe" (loin), and the preferable orthography would therefore be "surloin." However spelled, and whatever its history, the sirloin is deservedly popular.