School and Home Cooking Part 38

16. Knuckle soup bone. Soup-making.

17-19. Soup bones.

LOIN E. Sirloin. Broiling 1-4. Round-bone sirloin Roasting (when cut into steaks (see Figure 48). thick pieces 5-6. Flat-bone sirloin steaks (see Figure 47).

7. Hip-bone sirloin steak (see Figure 46).

F. Porterhouse. Broiling.

8-15. Porterhouse steaks Roasting (when cut into (see Figure 45). thick pieces).

16-18. Club or Delmonico steaks (see Figure 44).

FLANK G. Flank steak (see Figure 59). Sauteing.

Rolling and Braising

H-H. Flank stew. Stewing.

Corning.

FORE QUARTER

NAME AND FORM OF CUT METHOD OF COOKING RIB I. Rib roasts. Roasting.

1-4. Prime-rib roasts (see Figures 49 and 50).

CHUCK J. Chuck roasts and steaks 1. Chuck-rib roast (see Braising.

Figures 51 and 52). Pot-roasting.

2-9. Chuck or shoulder steaks Broiling.

(see Figure 55). Sauteing.

10-13. Pot roasts.

NOTE.--In some localities, a pot roast is cut from the lower portion of the chuck. It is called Cross Rib, Boston Cut, or English Cut (see Figure 58).

14. Clod, no bone (over knuckle soup bone).

L. Neck. Stewing.

15. Stew. Soup-making.

Corning.

PLATE M. Rib ends. Stewing.

1, 2. Stews. Soup-making.

Corning.

N. Navel. Stewing.

3. Stew. Soup-making.

Corning.

O. Brisket. Stewing.

4. Stew. Soup-making.

Corning.

FORE P. Shin.

SHANK 1. Stew.

2. Knuckle soup bone (underneath Stewing.

clod, _J_, 14). Soup-making.

3-6. Soup bones ("3" underneath clod, _J_, 14).

Skirt steak,--diaphragm inside of Rolling and Braising.

ribs (see Figure 59). Stewing.

Tail. Soup-making.

QUESTIONS

Other than the differences in cost, what advantages are there in using tough cuts of meat for soup?

Name at least three cuts of meat that would be suitable for soup-making.

Give the price per pound of these cuts.

In soup-making, what is the purpose of cutting the meat into pieces and of cracking the bone?

Why should salt be added to the water in which meat is soaked (see Experiment 56)?

LESSON LXIII

BEEF: METHODS OF COOKING TOUGH CUTS (B)

EXAMINATION OF COLD BEEF STOCK.--Examine the beef stock of the previous lesson. Why has the fat risen to the top (see Experiment 35)? Why is fat cooked with meat and bone in making soup stock? What use can be made of the fat after removing it from the stock? Remove the fat from the stock.

Stir the stock with a spoon. How do you account for its jellylike consistency? From what material has the gelatine been formed? What solid material is found in the stock? Should this be strained out when the stock is used for soup? Explain your answer (see Experiment 54).

VEGETABLE SOUP

2 quarts beef stock 2 tablespoonfuls fat 1 onion, sliced 1 carrot 1 turnip 1/2 stalk celery or dried celery leaves

Heat the fat and sliced onion. Cook until the onion is browned; add a small quant.i.ty of water. Cut the vegetables into dice, add them to the water containing browned onion and cook until the vegetables are tender.

Add the beef stock to the vegetables and vegetable stock; heat; evaporate, if necessary, and then serve.

The vegetables may be strained from the soup, and cooked rice, macaroni, or barley added; or the rice, macaroni, or barley may be cooked with the vegetables. Pearl barley should be soaked in water before being cooked in the stock.

Other vegetables may be used for soup-making, as tomatoes, green peas, asparagus, and cauliflower. Indeed, ingenuity in combining flavors and utilizing "left overs" should form no small part of soup-making.

EXAMINATION OF MEAT LEFT FROM SOUP-MAKING.--Which contains the more nutriment,--beef stock or the meat from which the stock was prepared? What valuable protein material does the solid meat contain (see _Protein in Meat_)? Taste a bit of the meat. What does it lack? In what does the flavoring of this meat exist? What can be added to this "left over" meat as a subst.i.tute for its flavor? In the recipe for Baked Hash (below), what supplies flavor to the meat?

BAKED HASH

l 1/2 cupfuls chopped meat and fat 1/3 cupful (or more) boiling water 1 1/2 cupfuls mashed potatoes or stock Salt and pepper 1 cupful cracker crumbs, _or_ 2 cupfuls soft bread crumbs 1 teaspoonful sc.r.a.ped onion Chopped parsley 2 tablespoonfuls b.u.t.ter or subst.i.tute

Mix all the ingredients, except the fat and crumbs. Add enough water or stock to moisten all ingredients. Place the mixture in a b.u.t.tered baking- dish. Mix the fat with the bread or cracker crumbs. Cover the hash mixture with the crumbs, and bake slowly until the meat is thoroughly heated and the crumbs browned. Serve at once.