Part 6 (1/2)
[Ill.u.s.tration: VEAL]
Neck for stews.
Shoulder for inexpensive chops.
Sweetbread--broiled or creamed.
Breast for roast or pot roast.
Loin for roast.
Rump for stews.
Cutlet for broiling.
[Ill.u.s.tration: BEEF]
[Ill.u.s.tration: LAMB AND MUTTON]
Neck--use for stews.
Shoulder for cheaper chops.
Breast for roast
Ribs for chops or crown roast.
Loin for roast.
Flank for stews.
Leg for cutlet and roast.
[Ill.u.s.tration: PORK]
Head for cheese.
Shoulder same as ham but have it boned. Has same flavor and is much cheaper.
Loin used for chops or roast.
Ham for boiling, roasting or pan broiling.
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE
ANIMAL
ORGAN
SOURCE
METHODS OF COOKING -------------+------------+-------------------------- Brains
Sheep
Broiled or scrambled
Pork
with egg -------------+------------+--------------------------
Veal
Heart
Pork
Stuffed, baked or broiled
Beef
-------------+------------+--------------------------
Beef
Kidney
Lamb
Stewed or sauted
Veal
-------------+------------+-------------------------
Beef
Fried, boiled, sauted or Liver
Veal
broiled
Lamb
-------------+------------+------------------------- Sweetbreads
Young Veal
Creamed, broiled
Young Beef
-------------+------------+------------------------- Tail
Beef
Soup or boiled
Pork
-------------+------------+------------------------- Tongue
Beef
Boiled, pickled, corned
Pork
-------------+------------+------------------------- Tripe
Veal
Broiled or boiled -------------+------------+------------------------- Fat
All Animals
Fried out for cooking or
soap making -------------+------------+-------------------------
Pickled or boiled or used Pigs Feet
Pork
with meat from head
for head cheese -------------+------------+--------------------------
COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSt.i.tUTES
Carbo-
Mineral
Water
Protein
Fat
hydrate
Matter
Calories Name
%
%
%
%
%
per lb.
-------------+-------+-------+-------+-------+-------+-------- Cheese
34.2
25.2
31.7
2.4
3.8
1,950 Eggs
73.7
13.4