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Page:Mrs Beeton's Book of Household Management.djvu/490

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426
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 6½ 0 7 0 10½
Fillet Roasted 9 12 7 0½ 1 2 1
Head Boiled 12 4 7 8½ 6 0 6 0
Heart Baked 1 0 1 5½ 1½ 0 8 0
Knuckle (of shoulder or leg) Boiled 5 15 2 12½ 0 6 1 1½
Leg (in cutlets) Fried 1 12 1 1 2 1 5½
Liver Fried 1 0 0 15½ ½ 0 10 0 10½
Loin Roasted 7 0 3 13½ 0 9 1 4½
Neck Best end Roasted 3 8 2 5½ 0 9 1 1½
Shoulder (part) Stewed 9 0 6 3½ 5½ 0 9 1 1½
Sweetbread Fried 1 4 1 1½ 1 6 1 7½
Tongue Boiled 2 4 1 6½ 0 8 0 11½

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 4½ 1 6½ 1 10½ 3 6½
Fillet 9 12 0 8½ 2 4½ 2 12½ 7 0½
Head 12 4 3 0½ 1 12½ 4 12½ 7 8½
Knuckle 5 15 2 7½ 0 11½ 3 2 12½
Leg (in cutlets) 1 12 0½ 0 2½ 0 1
Loin 7 0 1 11½ 1 8½ 3 3½ 3 13½
Shoulder 9 0 2 1½ 0 12½ 2 13½ 6 3½