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HOUSEHOLD MANAGEMENT
TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF VEAL.
Giving the Actual Cost of the Eatable Portion of the Various Joints, after deducting Loss in Weight from Waste, Bone and different Modes of Cooking.
Great care has been taken in the preparation of these tables, all the joints having been carefully tested. The result shows that no joint can be reckoned to cost less than 1s. per lb. Veal is not, however, such an extravagant meat as it is generally considered to be, the waste in cooking, as may be seen by the second table, not being excessive.
| Name of Joint. | How usually cooked. |
Weight before cooking. |
Weight when cooked, bone and waste deducted. |
Total loss per lb. |
Average cost per lb. |
Cost per lb. after cooking, bone and waste deducted. | ||||
| lb. | oz. | lb. | oz. | oz. | s. | d. | s. | d. | ||
| Breast | Roasted | 5 | 0 | 3 | 6 | 5¼ | 0 | 7 | 0 | 10 |
| Fillet | Roasted | 9 | 12 | 7 | 0 | 4½ | 1 | 2 | 1 | 4¾ |
| Head | Boiled | 12 | 4 | 7 | 8 | 6 | 0 | 6 | 0 | 9½ |
| Heart | Baked | 1 | 0 | 1 | 5 | 1 | 0 | 8 | 0 | 8½ |
| Knuckle (of shoulder or leg) | Boiled | 5 | 15 | 2 | 12½ | 8½ | 0 | 6 | 1 | 1 |
| Leg (in cutlets) | Fried | 1 | 12 | 1 | 6¾ | 2¾ | 1 | 2 | 1 | 5 |
| Liver | Fried | 1 | 0 | 0 | 15½ | ½ | 0 | 10 | 0 | 10½ |
| Loin | Roasted | 7 | 0 | 3 | 13 | 7¼ | 0 | 9 | 1 | 4 |
| Neck Best end | Roasted | 3 | 8 | 2 | 6½ | 5 | 0 | 9 | 1 | 1 |
| Shoulder (part) | Stewed | 9 | 0 | 6 | 3 | 5 | 0 | 9 | 1 | 1 |
| Sweetbread | Fried | 1 | 4 | 1 | 2¾ | 1 | 1 | 6 | 1 | 7 |
| Tongue | Boiled | 2 | 4 | 1 | 6½ | 6 | 0 | 8 | 0 | 11 |
TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF VEAL.
| Name of Joint. | Weight of joint when bought. |
Weight of bone, skin and waste. |
Loss of weight by cooking. |
Total weight of waste. |
Weight of eatable matter. | |||||
| lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | |
| Breast | 5 | 0 | 0 | 4 | 1 | 6 | 1 | 10 | 3 | 6 |
| Fillet | 9 | 12 | 0 | 8 | 2 | 4 | 2 | 12 | 7 | 0 |
| Head | 12 | 4 | 3 | 0 | 1 | 12 | 4 | 12 | 7 | 8 |
| Knuckle | 5 | 15 | 2 | 7 | 0 | 11½ | 3 | 2½ | 2 | 12½ |
| Leg (in cutlets) | 1 | 12 | 0 | 3¼ | 0 | 2 | 0 | 5½ | 1 | 6¾ |
| Loin | 7 | 0 | 1 | 11 | 1 | 8 | 3 | 3 | 3 | 13 |
| Shoulder | 9 | 0 | 2 | 1 | 0 | 12 | 2 | 13 | 6 | 3 |
