To prepare the ribs for sale, they are usually
cut into pieces that contain two ribs, the first and second ribs being
known as the first cut, the third and fourth as _the second_ cut, etc.
After being sawed across, the rib bones are either left in to make a
_standing rib roast_ or taken out and the meat then rolled and fastened
together with skewers to make a _rolled roast_. _Skewers,_ which are
long wooden or metal pins that may be pushed through meat to fasten it
together, will be found useful to the housewife in preparing many cuts
of meat for cooking. They may usually be obtained at a meat market or a
hardware store.
40. Certain of the organs of beef are utilized to a considerable extent,
so that while they cannot be shown in Fig. 5, they are included in Table
II. The heart and the tongue are valuable both because they are
economical and because they add variety to the meat diet of the family.
The tongue, either smoked or fresh, may be boiled and then served hot,
or it may be pickled in vinegar and served cold. The heart may be
prepared in the same way, or it may be stuffed and then baked. The tail
of beef makes excellent soup and is much used for this purpose.
* * * * *
COOKING OF BEEF
STEAKS AND THEIR PREPARATION
41. Steaks Obtained From the Loin.--The way in which a loin of beef is
cut into steaks is shown in Fig.
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