p. 49

Facsimile

Transcription

Status: Complete

Roast Beef

A roast to be well done
should be browned and when
cut it should run.

Never burn meat and don't
leave it in to dry out.

1- head 17- rump
2- sticking piece 18- end of pin loneroast
3- shoulder 19- round
4-5-6 chuck + prime 20- hind leg - chin
7- ribs 21- for oxtail soup
8- prime ribs 22- pin bone.
9- plate
10 + 11 brisket
12 + 13 bolar as shoulder boney end
14- chin
15- sirloin
16- flank or shirts steak

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