Miss Parloa's New Cook Book by Maria Parloa
page 19 of 553 (03%)
page 19 of 553 (03%)
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NEW YORK. 1. Plate piece. 2 and 3. Shoulder of mutton. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket. PHILADELPHIA. 1. Plate piece. 2. Shoulder of mutton or boler piece. 3. Sticking piece. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket. The rattle-ran or plate piece is generally corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton is used for stews, beef _a la mode_, roasts and steaks, and is also corned. The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket. The middle cut of the rattle-ran is also corned. |
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