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.