WeRead Powered by ReaderPub

The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy cover

The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

Chapter 15: LAMB AND MUTTON

By Leona A. Malek

Open in WeRead

Explore more books like this:

American Literature Cooking & Drinking Economics How To ...Nutrition Parenthood & Family Relations

About This Book

A practical manual treating household management as an economic enterprise, offering guidance on food selection, purchasing, storage, and meal planning to maximize efficiency and economy. It clarifies how meat prices reflect carcass yields, grades, and processing costs rather than live-animal price per pound, and outlines shifts in production, preservation, and commercial handling that affect quality and cost. Emphasizing waste reduction and informed buying, it recommends reliance on inspected products, reputable brands, and labor-saving prepared foods, and provides tips for conserving raw materials and composing nutritionally balanced menus aligned with broader production and distribution systems.

VEAL PORK LAMB AND MUTTON

VEAL

Name of Cuts	Calories per lb. uncooked	Comp. Cost	Cooking Helps			How Used
1. Breast	740	Reasonable	Sear—	cook	slowly	Roast—baked
2. Shoulder		“	“	“	“	“
3. Chuck	515	Low	“	“		Roast—steak
4. Flank	820	“	“	“	quickly	Steak—Casserole
5. Leg	755	Reasonable	“	“	slowly	Roast—steaks
6. Loin	690	“	“	“		Steaks—roast
7. Rib	480	“	“	“	quickly	Roast—chops
8. Rump	735	Medium	“	“	slowly	Roast—pot roast—steak
9. Shank	580	Low	“	“		Soup—stew

LAMB AND MUTTON

Name of Cuts	Calories per lb. uncooked	Comp. Cost	Cooking Helps		How Used
1. Leg (hind)	1105	Reasonable	Sear, cook slowly		Roasts
2. Loin	1795	“	“	“	Chops, roasts
3. Rack (Corresponds with Rib Chops)	1350	“	“	“	Chops, crown roasts
4. Shoulder or Chuck	910	Medium	“	“	Stews
5. Neck	985	Low	“	“	Stews, casserole
6. Plate	1560	Low	“	“	Roasts, stews
7. Flank

PORK

Name of Cuts	Calories per lb. uncooked	Comp. Cost	Cooking Helps		How Used
1 and 8. Foot	365	Low	Long, slow cooking		Stewed, pickled, boiled or fried
2. Ham	1345	Reasonable	Long, slow cooking		Smoked, then boiled or baked whole; steaks—sautéed, broiled
3. Belly (bacon)	1455	Reasonable	Slow cooking		Smoked—broiled
4. Fat Back (salt pork)	3860	Medium	Slow cooking		Boiled with vegetables
5. Pork Loin	1270	Reasonable	Moderate heat		Chops and roasts
6. Boston Butt	1340	Low	Sear, cook slowly		Cheaper steaks and roasts
7. Green Picnic	1480	Medium	“	“	Steaks, roasts, boiling
6 and 7. Shoulder
9. Neck	3435	Low	“	“	Stewed, baked or braised
10. Spare Ribs		Low	“	“	Baked or boiled