Miss Beecher's Domestic Receipt Book / Designed as a Supplement to Her Treatise on Domestic Economy

by Catharine Esther Beecher

Mutton.

Fig. 3.

1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.
A Chine is two Loins.
A Saddle of Mutton is two Legs and two Loins.

Pork.

Fig. 4.

1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.
A Lamb is divided into two fore quarters and two hind quarters.
Venison. In this country nothing is used but the hind quarter. Two legs and two loins are called a Saddle.

SELECTION AND USES OF MEATS.

In selecting beef, the best parts are cut from the thick portion, from the shoulder to the rump, and these are the most expensive parts, including sirloin, sirloin steaks, and first, second, and third cuts of the fore quarter. The best steaks are made by sawing up these pieces. Steaks from the round or buttock are tougher and not so sweet as steaks from rib pieces. The best steaks are from the sirloin and sirloin steak. Steaks that have large bits of bone should be cheaper, as the bone is so much loss. A roasting piece cut close to the fore shoulder is always tough and poor. Tough steaks must be pounded with a steak hammer.