Kidneys, stewed.

Tail, soup.

TABLE SHOWING SOME OF THE NAMES GIVEN TO CUTS OF BEEF IN DIFFERENT PARTS OF THE COUNTRY.

The numbers indicate the part from which the cuts are taken, as shown on the chart ([Fig. No. 7]).

Care of meat. All meat should at once be removed from the wrapping paper when it comes from the store, otherwise the paper absorbs the juices and sticks to the meat. Never put meat into water, except it be such parts as kidney, liver, heart, etc., or the water will soak out the juice which is the part of meat that contains the flavour. Wipe it with a clean, wet cloth, and keep it in a cool place. If it must be kept longer than is safe for raw meat, it may be partially cooked, cooled quickly, and kept cold till time to complete the cooking.

Cooking meat. If meat is put into cold water and gradually heated to the boiling point, a large proportion of the juice will be extracted. The meat will thus be rendered tasteless and the water will contain the flavouring matter. Long cooking in water dissolves the gelatine of the bones and connective tissue. These effects are desirable for soups and broths, but undesirable when the meat itself is also to be used.

If meat is put into boiling water, allowed to boil a few minutes, and then cooked a long time at a lower temperature, the albumen of the juice is hardened on the surface of the meat and the remaining juice is thus kept to a considerable extent. The long cooking may then soften the tough tissue while the meat retains much of its flavour, the water becoming also flavoured. This is desirable for stews, meat pies, pot roasts, poultry, etc., in which cases meat and liquor are both to be served.

Braised Beef

Wipe the beef with a wet cloth, cut off any tough ends and bone if it will not mar the appearance of the meat, as these parts will not become palatable in the length of time required for the remainder of the roast. They will be found useful for soups, stews, cannelon of beef, Hamburg steak, and such dishes. Roast the meat in a hot oven for half an hour, transfer it quickly to a cooker utensil, add enough boiling water to nearly cover it, let the whole become very hot in the oven, and place it quickly in the cooker. The time that is required for completing the cooking will depend upon the size of the piece and the degree of cooking desired. A five-pound roast may be cooked four hours, and if not found done to taste, it can be reheated to boiling point and cooked longer. A larger roast will require more time in the cooker. If preferred, the meat may first be partially cooked in the hay-box and browned in the oven afterward. It must then be boiled for half an hour, cooked three or more hours in the cooker, and then roasted. Lay a piece of raw fat on top of the roast, or baste it with drippings to assist in the browning.