Cow beef must also be of a clear red color, but more pale than other beef; the fat is white.
BULL BEEF.
Bull beef is never good; you recognize it when you see hard and yellow fat; the lean part is of a dirty-reddish color.
The rump piece is generally prepared à la mode. For steaks, the tenderloin and the piece called the porter-house steak, are the best; rump steaks are seldom tender.
The roasting or baking pieces are the tenderloin, the fillet, and some cuts of the ribs.
For soup, every piece is good; to make rich broth, take pieces of the rump, sucket, round, etc., but every piece makes excellent broth, and therefore excellent soup. (See Broth.)
A good piece of rib, prepared like a fillet or tenderloin, makes an excellent dish, the bones and meat around them being used to make broth.
A LA MODE.
Take from six to twelve pounds of rump and lard it. To lard it you take a steel needle made for that purpose, flat near the pointed end and much larger than an ordinary larding-needle. It must be flat near the point in order to cut the meat so as to make room for the larger part of the needle to pass, and also for the salt pork. This needle is only used for beef à la mode.