d, larded or
| | plain.
| |
|Ribs (prime) |Roasted.
| |
|Ribs, chuck roast or |Roasted or broiled.
| steak |
| |
Forequarter |Brisket |Corning.
| |Broth, soup, scraped, meat
| | juice.
| |Hamburg steak.
| |Salisbury steak.
------------+------------------------+--------------------------------

CUTS OF LAMB AND MUTTON

------------+------------------------+--------------------------------
Lamb |Neck |Soup, broth, etc.
| |
|Chuck (including |
| shoulder ribs). |
| Shoulder chops are not|
| so tender as loin |
| chops. |Broiled.
| |
|Flank |Soup, broth.
| |
|Loin (chops) |Broiled.
| |
|Leg |Roasted.
| |
Veal |Neck |Soup, broth.
| |
|Chuck |Soup, broth, roast, broiled.
| |
|Cutlets |Broiled (breaded or plain).
| |
|Chops (rib) |Broiled.
| |
|Breast |Roasted, stuffed or plain.
| |
|Leg |Roasted.
| |
|Hind shank (veal |Soup, broth.
|Fore shank knuckles) |
============+========================+================================

~Broths and Soups~

STANDARD BROTH
BEEF, VEAL, MUTTON, OR CHICKEN

_1 Pint, 80 calories, with rice or barley 105 calories_

Two pounds of meat (beef, mutton, veal, or chicken); 2 quarts of
water; 2 pounds of bones; 1 teaspoonful of salt; 2 tablespoonfuls of
ric