The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

by Leona A. Malek

VEAL PORK LAMB AND MUTTON

VEAL

Name of Cuts	Calories per lb. uncooked	Comp. Cost	Cooking Helps			How Used
1. Breast	740	Reasonable	Sear—	cook	slowly	Roast—baked
2. Shoulder		“	“	“	“	“
3. Chuck	515	Low	“	“		Roast—steak
4. Flank	820	“	“	“	quickly	Steak—Casserole
5. Leg	755	Reasonable	“	“	slowly	Roast—steaks
6. Loin	690	“	“	“		Steaks—roast
7. Rib	480	“	“	“	quickly	Roast—chops
8. Rump	735	Medium	“	“	slowly	Roast—pot roast—steak
9. Shank	580	Low	“	“		Soup—stew

LAMB AND MUTTON

Name of Cuts	Calories per lb. uncooked	Comp. Cost	Cooking Helps		How Used
1. Leg (hind)	1105	Reasonable	Sear, cook slowly		Roasts
2. Loin	1795	“	“	“	Chops, roasts
3. Rack (Corresponds with Rib Chops)	1350	“	“	“	Chops, crown roasts
4. Shoulder or Chuck	910	Medium	“	“	Stews
5. Neck	985	Low	“	“	Stews, casserole
6. Plate	1560	Low	“	“	Roasts, stews
7. Flank