NAME OF LARGE CUT NAME OF SMALL CUT USES OF CUTS

/ Head Soup, made dishes, gelatine

| Breast Stew, made dishes, gelatine

Fore Quarter | Ribs Stew, made dishes, chops

| Shoulder Stew, made dishes

\ Neck Stew or stock, made dishes

/ Loin Chops, roasts

Hind Quarter | Leg Cutlets or fillet, sautéing, or roasting

\ Knuckle Stocks, stews

/ Brains Made dishes, chafing dish

| Liver Broiling, sautéing

Veal Organs | Heart Stuffed, baked

| Tongue Broiled, braised

| Sweetbreads Made dishes, chafing dish

\ Kidneys Boiled, stew

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish · 第 78 / 220 题