The 1918 Fanny Farmer Cookbook

Five Prime Ribs

Good roast

Five Chuck Ribs

Small steaks and stews

Neck

Hamburg steaks

Sticking−piece

Mincemeat

Rattle Rand

Thick End

Corned for boiling

Second Cut

Thin End

Brisket

Navel End

Finest pieces for corning

Butt End or

Fancy Brisket

Fore−shin

Soup stock and stews

Other Parts of Beef Creature used for Food

Brains

Stewed, scalloped dishes, or croquettes

Tongue

Boiled or braised, fresh or corned

Heart

Stuffed and braised

Liver

Broiled or fried

Kidneys

Stewed or sautéd

Tail

Soup

Suet (kidney suet is the best)

Tripe

Lyonnaise, broiled, or fried in batter

The Effect of Different Temperatures on the Cooking of Meat

By putting meat in cold water and allowing water to heat gradually, a large amount of juice is

extracted and meat is tasteless; and by long cooking the connective tissues are softened and

dissolved, which gives to the stock when cold a jelly−like consistency. This principle applies

soup−making.

Chapter XII − BEEF

232