|
Classic
Cook Books
< last page | next page >
page 4
VEAL.
HIND-QUATER.
No. 1. Loin, the choicest cuts used for roasts and chops.
No. 2. Fillet, used for roasts and cutlets.
No. 3. Loin, chump-end used for roasts and chops.
No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
FORE-QUARTER.
No. 5. Neck, best end used for roasts, stews and chops.
No. 6. Breast, best end used for roasting, stews and chops.
No. 7. Blade-bone, used for pot-roasts and baked dishes.
No. 8. Fore-knuckle, used for soups and stews.
No. 9. Breast, brisket-end used for baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hind-quarter is divided in loin and leg, and
the fore-quarter into breast, neck and shoulder.
The Several Parts of a Moderately-sized, well-fed Calf, about eight weeks old,
are nearly of the following weights: --Loin and chump, 18 lbs; fillet, 12 1/2
lbs.; hind knuckle, 5 1/2 lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9
lbs.; and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight.
< last page | next page >
Classic
Cook Books
|
