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The 1918 Fanny Farmer Cookbook
Salt pork
8
.1
9
9
.6
.6
6
6
0.2
4
.3
.3
1
1
7.8
7.8
Bacon
8
.1
0.2
4
POULTRY
Chicken
4.8
3
1
1
1
1
4.8
1
.1
.
8
4
4
4
3
8.5
5.6
2.4
3.1
Fowl
3
0.
3.4
1
0.2
.
8
Turkey
2
2.7
2.2
5.7
1
8.4
.
8
Goose
2
0.3
3
3.8
.
6
W.O. Atwaler, Ph. D.
2
3
Broiled Beefsteak
The best cuts of beef for broiling are porterhouse, sirloin, cross−cut of rump steaks, and
second
and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on
account of the great loss in bone and fat, although price per pound is about the same as for
cross−cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender.
Steaks
of
should be cut at least an inch thick, and from that to two and one−half inches. The flank end
Chapter XII − BEEF
236
Page
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