The 1918 Fanny Farmer Cookbook

Always wipe beef, before cooking, with a cheese−cloth wrung out of cold water, but never

allow it to stand in a pan of cold water, as juices will be drawn out.

DIVISION AND WAYS OF COOKING A SIDE OF BEEF

HIND−QUARTER

DIVISIONS

WAYS OF COOKING

Flank (thick and boneless)

Stuffed, rolled and braised, or corned

and

boiled

Round

Aitchbone

Cheap roast, beef stew, or braised

Top

Steaks, best cuts for beef tea

Lower Part

Hamburg steaks, curry of beef, and

cecils

steaks

Vein

Steaks

Rump

Back

Choicest large roasts and cross−cut

Middle

Roasts

Face

Inferior roasts and stews

Loin

Tip

Extra fine roasts

Middle

Sirloin and porterhouse steaks

First Cut

Steaks and roast

The Tenderloin

Sold as a Fillet or cut in Steaks

Larded and roasted, or broiled

Hindi−shin

Cheap stew or soup stock

FORE−QUARTER

DIVISIONS

WAYS OF COOKING

Chapter XII − BEEF

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