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A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. No. 1. Used for choice roasts, the porterhouse and sirloin steaks. No. 2. Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4.
These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes.
Thin flank, used for corned beef and boiling-pieces. No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14.
The loin is the principal roasting-piece; the rump is the favorite steak-piece; the aitch-bone, the favorite stew; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various requirements of the culinary art; and the tail furnishes ox-tail soup a favorite English luncheon.
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