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Literary
December 22, 1882
The County Paper
Oregon, Holt County, Missouri
What is this article about?
Practical essay advising on economical selection and preparation of beef cuts like round, sirloin, and flank for households, stressing careful cooking to minimize waste and utilize all parts through methods like roasting, stewing, and pies.
Clipping
OCR Quality
95%
Excellent
Full Text
The most profitable joint which can possibly be bought for the use of a household is the top side of the round of beef. It is not a cheap joint, but it can be used all through, and not a particle need be wasted. If the meat is of good quality is carefully cooked and well basted, it is tender and juicy. If carelessly cooked, it will be dry and hard.
Thick flank of beef and the leg of mutton piece of beef are also profitable. The thin end of the flank and the brisket and the pitch-bone of beef cost less per pound, but they are dear, because there is so much waste with them, especially for children, who will not eat fat and gristle.
A sirloin of beef is an excellent joint, but it is generally rightly considered an expensive one. Yet it may be used so as to turn it to very good account. Unless there is a family weakness for fat, it should never be cooked with the flap on. Rather the flap should be cut straight off, then salted and boiled, pressed and glazed, when it is excellent. Or a little ox kidney and a few tinned oysters should be put with it, and it should be made into a pie, when it will be delicious. The housekeeper, when purchasing a sirloin of beef, will do well to think of this way of using the flap, and buy a joint weighing a pound or two more for the purpose of trying it. She may thus obtain a better cut, and will certainly reap an advantage.
Sometimes the under cut of a sirloin is taken out and cooked separately, like rump steak. Cold roast sirloin is, however, so excellent that it is questionable whether the plan is a good one.
When a sirloin of beef is no longer fit to be brought to the table, there is always a great deal of meat on it which can be used for rissoles, croquettes, sausage rolls, Cornish pasties, shepherd's pie, etc., and there is a fat which can be rendered down for dripping.
Hard, sinewy parts of meat generally cost little, and are very good if stewed long and gently. Of this nature are the roll of the blade bone of beef, the muscle of the leg of beef, and the scrag end of a neck of mutton. Meat of this kind should be stewed gently for a long time-five or six hours. It will then be found excellent, and will supply cheap and good dinners at a trifling cost.
Thick flank of beef and the leg of mutton piece of beef are also profitable. The thin end of the flank and the brisket and the pitch-bone of beef cost less per pound, but they are dear, because there is so much waste with them, especially for children, who will not eat fat and gristle.
A sirloin of beef is an excellent joint, but it is generally rightly considered an expensive one. Yet it may be used so as to turn it to very good account. Unless there is a family weakness for fat, it should never be cooked with the flap on. Rather the flap should be cut straight off, then salted and boiled, pressed and glazed, when it is excellent. Or a little ox kidney and a few tinned oysters should be put with it, and it should be made into a pie, when it will be delicious. The housekeeper, when purchasing a sirloin of beef, will do well to think of this way of using the flap, and buy a joint weighing a pound or two more for the purpose of trying it. She may thus obtain a better cut, and will certainly reap an advantage.
Sometimes the under cut of a sirloin is taken out and cooked separately, like rump steak. Cold roast sirloin is, however, so excellent that it is questionable whether the plan is a good one.
When a sirloin of beef is no longer fit to be brought to the table, there is always a great deal of meat on it which can be used for rissoles, croquettes, sausage rolls, Cornish pasties, shepherd's pie, etc., and there is a fat which can be rendered down for dripping.
Hard, sinewy parts of meat generally cost little, and are very good if stewed long and gently. Of this nature are the roll of the blade bone of beef, the muscle of the leg of beef, and the scrag end of a neck of mutton. Meat of this kind should be stewed gently for a long time-five or six hours. It will then be found excellent, and will supply cheap and good dinners at a trifling cost.
What sub-type of article is it?
Essay
What themes does it cover?
Commerce Trade
Social Manners
What keywords are associated?
Beef Joints
Household Economy
Meat Cooking
Waste Reduction
Stewing Methods
Literary Details
Subject
Profitable Use Of Beef Joints In Household Cooking
Key Lines
The Most Profitable Joint Which Can Possibly Be Bought For The Use Of A Household Is The Top Side Of The Round Of Beef.
If The Meat Is Of Good Quality Is Carefully Cooked And Well Basted, It Is Tender And Juicy.
Unless There Is A Family Weakness For Fat, It Should Never Be Cooked With The Flap On.
Hard, Sinewy Parts Of Meat Generally Cost Little, And Are Very Good If Stewed Long And Gently.
It Will Then Be Found Excellent, And Will Supply Cheap And Good Dinners At A Trifling Cost.