Much of the vigor and force of Americans is attributed to the beef which is so generously included in the American diet. It is the favorite meat of a large percentage of people of every nation because it is easy to secure, is delicious of flavor and, properly cooked, is easily assimilated. The best cuts of beef for broiling are porterhouse, sirloin, and tenderloin steaks. For roasting, the prime ribs are preferred, while for the pot roast the rump, round, chuck, shoulder clod and brisket result in a tender piece of meat of delicious flavor when subject to slow, moist cooking.
WAYS TO SERVE BEEF
| DISH | CUT |
| Beef à la mode | Round, rump, chuck, and brisket |
| Beef roast | Prime ribs, short ribs, sirloin, Spencer roll, sirloin strip, regular roll |
| Boiled beef | Flank, brisket, short ribs, neck |
| Corned beef | Flank, short ribs, brisket, rump |
| Spiced beef | Flank |
| Braised brisket with vegetables | Lean brisket (boned) |
| English style flank | Lean flank |
| Glazed ribs with macaroni | Lean short ribs |
| Braised beef with ravioli | Top sirloin |
| Braised sirloin with truffles or rice croquettes | Top sirloin larded |
| Tenderloin with mushrooms | Tenderloin |
| Tenderloin steak, Parisian potatoes | Tenderloin steak |
| Porterhouse steak | Porterhouse steak |
| Minute steak | Club steak |
| Tenderloin steak sautéed with peppers | Tenderloin steak |
| Filet of beef with string beans | Larded tenderloin |
| Hamburg steak | Neck, round, rump, clod (ground) |
| Salisbury steak | Neck, round, rump, clod (ground) |
| English beef soup | Shank, neck |
| Beef soup stock | Shank, neck |
| Beef croquettes or loaf | Left-over beef |
| Beef collops | Left-over beef |
| Beef rissoles | Left-over beef |
| Beefsteak and mushroom pie | Flank steak, round steak |
| Tournedos of beef with olives | Tenderloin |
| Ragout of beef, creole sauce | Neck, chuck, shoulder clod, plate |
| Beef Stew | Neck, chuck, shoulder clod, plate |
| Pot roast of beef | Chuck, brisket, round, Spencer roll, neck, shoulder clod |
| Baked stuffed hanging tenderloin | Hanging tenderloin |
| Baked stuffed flank | Flank steak |
SAUCES AND GARNISHES FOR BEEF
| NAME OF CUTS | SAUCE | GARNISH | VEGETABLES |
| Shank | Mixed vegetable | Parsley; jelly | Boiled potatoes |
| Round | Maitre d’hotel butter | Water cress | Mashed potatoes, creamed carrots |
| Rump | Tomato sauce | Corn fritters | Lyonnaise potatoes |
| Sirloin | Parsley; butter sauce | Peas or fried onions | Baked potato, sliced tomatoes |
| Pin bone | Melted butter sauce | Baked stuffed tomatoes | Baked or au gratin potatoes |
| Porterhouse | Mushroom sauce | Head lettuce | Steamed potatoes, tomatoes |
| Prime ribs | Brown gravy | Stewed apricots; parsley | Mashed, baked squash |
| Short ribs | Horseradish sauce | Radishes | Lyonnaise, stewed corn |
| Flank | Dressing; meat gravy | Bacon curls; parsley | Hashed brown potatoes |
| Plate | Mint sauce | Spinach | Mashed potatoes, turnips |
| Brisket | Caper sauce | Baked onions | Potato croquettes |
| Chuck | Brown gravy | Currant jelly | Boiled potatoes, spinach |
| Shoulder clod | Apple sauce | Parsley | Browned potatoes |
| Neck | Tomato sauce | Grape jelly | Creamed potatoes, cucumbers |
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