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Page:Mrs Beeton's Book of Household Management.djvu/500

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434
HOUSEHOLD MANAGEMENT
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. ozs.   lb. ozs.   oz. s. d.   s. d.  
Aitchbone Roasted 8 9   3 5   9 ¾ 0 7   1 7  
Brisket Boiled 4 13   2 13   6 ½ 0 5 ½ 0 9 ½
Buttock (in steaks)   2 4   2 3     ½ 1 0   0 11 ¼
Heart Roasted 5 0   4 13 ½   ½ 0 5   0 6 ¼
Leg of mutton piece Roasted 6 8   5 0   3 ¾ 0 10   1 1  
Ribs (fore) Roasted 7 8   4 4   7   0 11   1 7 ¼
ribs (middle) Roasted 8 4   4 13   6 ½ 0 9   1 6 ½
Topside Baked 5 2   4 7 ¼ 2   0 10 ½ 0 11 ¼
Topside (silver side) Boiled 6 5   5 2   3   0 9   0 11  
Rump (steaks) Broiled 1 8   1 7 ½   ½ 1 2   1 2 ¼
Sirloin Roasted 11 8   8 4   4 ½ 0 11   1 3 ¼
Tongue Boiled 6 0   4 0 ½ 4   0 9   9 10 ½

Note.—The prices quoted are average ones for English beef; Australian beef is cheaper, but wastes a little more in cooking; American, U.S., a fraction lower.


TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF BEEF.

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.  
Aitchbone 8 9   2 3   3 1   5 4   3 5  
Brisket 4 13   0 12   1 4   2 0   2 13  
Leg of mutton piece 6 8   0 8   1 0   1 8   5 0  
Ribs (fore) 7 8   2 0   1 4   3 4   4 4  
Ribs (middle) 8 4   2 1   1 6   3 7   4 13  
Round 5 2   0 2   0 8 ¼ 0 10 ¼ 4 7 ¾
Round (silver side) 6 5   0 11   0 8   1 3   5 2  
Rumpsteak 1 8   None 0 0 ½ 0 0 ½ 1 7 ½
Sirloin 11 8   1 12   1 8   3 4   8 4  
Tongue 6 0   0 1   1 6 ½ 1 7 ½ 4 8 ½