Meats, Poultry and Game, How to Buy, Cook and Carve

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Not many housekeepers give enough thought to the characteristics of the various cuts of meat re sulting from their natural relation to the living animal. Indeed, the cook or the carver who knows just what part of the living animal is represented by the piece before him, or what relation the bone in a steak or roast sustains to the animal's skeleton, is doubtless the very rare exception. Yet nothing could be simpler than to familiarize oneself with the various cuts of meat, as exemplified in the accompanying plates, or to identify these upon the butcher's counter. Indeed, any housekeeper can readily arrange, by appoint ment with the butcher, to be at hand when the lat ter is cutting up a side of beef, veal, mutton, or pork, and thus receive without expense a practical demonstration of the art of meat cutting.