Meat should be removed from the wrapping paper as soon as it comes from the market, since the paper absorbs some of the juices.

Before meat is cooked, it should be wiped with a cloth wrung out of cold water. It should never be allowed to stand in a pan of cold water, since the juices are in this way drawn out.

Meat must be kept cool in a refrigerator, a cool cellar, a spring-house or a well. It must also be carefully protected from flies.

Since broth offers excellent conditions for the growth of bacteria, it should be drained off meat that is to be kept for any length of time before being served.

If conditions for keeping meat are very unfavorable, it may be dipped into a large quantity of boiling water. This does not seriously affect its flavor, and it tends to prevent the meat from spoiling. Veal and pork may be partly cooked before being stored.

When canned meats are opened, they spoil more quickly perhaps than fresh meats; therefore, they should be consumed with as little delay as possible. Under no circumstances should they be left in a tin can after it is opened.

Table XXXII. - Cuts of Beep and Veal

For Quick Cooking

For Moderately Quick Cooking

For Slow Cooking

Name of cut

Weight (pounds)

Name of cut

Weight (pounds)

Name of cut

Weight (pounds)

For boiling

Porterhouse steak

1 1/2 - 3

Prime ribs (first cut)

4-12

Shoulder clod

3-6

Club steak

1-2

Prime ribs (last cut)

4-12

Rib ends

2-6

Sirloin steak

2-5

Shoulder block roast

4-8

Cross ribs

2-5

Round steak

2-5

Chuck rib roast

4-10

Brisket

3-8

Top round steak

1 1/2 - 3

Rump roast

4-12

Corned rump, flank, plate, or brisket

2-8

Chuck roast

2 - 4

Tenderloin fillet

2-6

Fresh tongue

3-5

Flank steak

1-2

Veal loin

3-6

Smoked tongue For stewing

2-3

Veal steak

1-2

Leg of veal

3-12

Plate

3-6

Veal chops

1/4 - 3/4

Shoulder of veal

3-8

Flank

2-6

Veal cutlets

3/4 - 1 1/2

Drop tenderloin Beef skirts Neck

1-2 1-2 1-3

Shin

2-5

Table XXXIII. - Cuts of Pork and Mutton

For Quick CookinG

3

For Moderately Quick C

Cookino

For Slow CookiNG

Name of cut

Weight (pounds)

Name of cut

Weight (pounds)

Name of cut

Weight (pounds)

For boiling

Pork steak

1-1 1/2

Pork loin

2-8

Leg of pork

3-12

Pork chops

1/4- 1/2

Leg of pork

3-12

Smoked ham

3-12

Salt pork

1-3

Smoked ham

3-12

Pork shoulder, fresh

3-8

Fancy breakfast bacon

1/16-1/8

Pork tenderloin

1/2 - 3/4

Pork shoulder, smoked

3-8

Medium to fat bacon

1/8 - 1/4

Shoulder of pork

2-5

Pork hocks

1 1/2 - 2 1/2

Mutton chops

1/2 - 3/4

Spare ribs

1/2-I

Back bones and neck bones

2-8

Lamb chops

1/5-1/3

Leg of mutton

6-9

Leg of mutton

6-9

Loin of mutton

3-6

Shoulder of mutton

3-6

Shoulder of mutton

3-6

Shoulder of lamb

3-4

For stewing

Leg of lamb

3 1/2 - 6

Breast of mutton

2-4

Loin of lamb

2-4

Breast of lamb

1 - 2 1/2

Shoulder of lamb

3-4

Crown roast of lamb

3 1/2 - 6

Hindquarter spring lamb

5-8

Forequarter spring lamb

5-8