The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-08-25
CHOICE CUTS OF BEEF.
POINTERS FOR HOUsEKEEPER6 WHO
DESIRE GOOD MEAT.

| soon to find it almost an impossibility TO
purchase them at all should the so called
''best cuts" of prime beef continue increas-
ing in price as they become more and more
| scarce.
The prime bullock used as beef in the
| New York market weighs on an average
! 1000 pounds OF this amount there are
two sets of first quality ribs, containing
seven ribs in each set and weighing about
| forty five pounds each. There are also TIVE
| loins, each weighing ferty-fve pounds
making Il total of only $50 pounds Of choice
meat, leaving a balance of 400 pounds Of
| beef, called-a misnomer-"rough or coarse
meat" because it sells at lower prices.
| So far as nutritive qualities are con-
cerned, the advantage is much in favor of
| the cheaper cuts, but owing to false ideas
on domestic economy we all demand a
small quantity of the $50 pound4 We can
! not tell just why we do, except by blaming
custom" so we force the wholesale and
the retail dealers to make all of their profit
on an animal out of this small amount Of
beef, causing him to run chances of dis
posing of the remainder at even cost.
It is the utilization of the chuck, the
rump, the best parts of the round, the
flank, plate and brisket of what is called
prime cattle, wherein lies the future hap
piness of our households; true, a little
more attention must be paid to preparing
these joints for the table than is devoted
30 cooking the two choice cuts, but the
endless variety of tempting dishes that may
be made from them more than compen-
safes for the extra trouble, not to mention
the saving in expense.
FLANK STEAK.
1t may crafty the housewife to know
that the men who are continually handling
beef select for their own eating a flank
steak, claiming it to be more savory and
quite as tender as tie tenderlOin-a steak
they rarely eat. This homeless piece of
meat is found between the inside and out
side layer of creamy colored fat in the
flank, and when taken from well fed stock
is excellent, although it may be bought at
about ten cents per pound. 1t may be
broiled whole or cut diagonally across the
grain, then oiled or buttered before broiI-
ing.
Shakespeare used the word "chuck" as
term of endearment, but why the ribs I'M
der the shoulder blades are so called is not
quite clear; among hotel employees it is a
term of derision, chuck having been served
them so often. Terrapin was looked upon
with scorn by the old plantation negroes,
because it was at one period served to
them almost daily. Our housewives should
take the Shakespearean view of this par
ticular part of the animal. 1t seems al
most incredible to me that so few house
keepers are familiar with the possibilities
of this joint.
The close grained top piece over the
shoulder blade is the best piece of meat in
the bullock for making dish of boiled
beef to be served with horseradish sauce;
it is also the best piece for piquant, praised,
rolled, sayory and hundred other dishes
made of beef, all of which are familiar to
our thrifty German housewives, and should
be known to American housekeepers, be-
cause they add variety to the daily menu.
The meat adhering TO the ribs forms much
more satisfactory steak than the SO called
srloin, for which our butchers charge
from eighteen to twenty-five cents per
pound. This piece of meat may be larded
and served as is fllet of beef. 1t is quite
acceptable as Mignon steak, sauce Borde-
laise, and if the chuck ribs are not used as
soup meat they are good enough for ths
most exacting epicure served as grilled or
deviled bones.
RUMP BEEF.
Over one-half of the dealers in New York
sell that part of the animal from the tip of
the hip to the end which joins the round
as sirIoin steak. Notwithstanding their
protestations and the fact that under the
hip there is a short, thick piece OF fiIlet, the
joint in question is rump beef, nothing
more, nothing less. Under its false name
the dealers here manage to eXtort from
our servants four or five cents per pound
more than they would he able to do if sold
by its proper name, though why this is SO
is inexplicabe when we realize that the
sweetest portion of the carcass is the rump
when cut across the grain. These steaks
head the list on the bills of fare of cultured
Boston caterers. In New York rump steak,
the pride of England, cannot be found on
the bill of fare of one of our first class es-
adjustments.
Properly cooked, if there is better dish
than praised rump of prime beef have
yet to taste it. Select a six pound piece of
rump cut from the end which joined the
loin; see to it that 1t is of prime stock and
has hung sufficient length of time 70 e.
come ripe. Do not remove the bone, f it
improves the favor of the meat
cooked together. Put the joint int a
saucepan and pour over it boiling wa er
so hot that 1t is about making steam; boil
at least fifteen minutes then remove it.
This preliminary step is taken to coagu-
late the albumen of the beef and prevent
the loss of juices in the final cooking of the
meat.
Put into a braising pan thin slice of
bacon, an onion, three young carrots and
two young turnips, all quartered; one
fourth of bay leaf, half a dozen each of
whole allspice, cloves and peppercorns, a
sprig of celery aud parsley, and half sea-
spoonful of salt. Boil down a gallon Of
good beef broth to one quart, add TO il the
joint, together with a pint of ordinary
light sherry; place the saucepan where It
will simmer at 100 degrees for two hours,
haste frequently, ana when practicable keep
the top cover hot with live Goals or the hot
stove cover
Remove the meat and place it in the
oven few moments strain the sauce and
glaze the msat with il while IL is in the
oven. Serve by surrounding the dish with
little mounds Of young carrots, wax beans,
caulifower etc.
The American housewife apparently has
II IN her own hands to decide whether or
no the so called best cuts Of beef shall
sooner or later become prohi5ltory 70 her.
II she viii bat stop TO consider that there
are cheaper and more profitable joints 70
be had and will use thelS &c fatal hour