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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 43
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Lecture. 11/10/40. Sergeant. Auker. Butchering. Beef. Hind. Quarter. How to cut one up Remove Kidney. Kidney suet and suet. Then cut out cod fat and thin flank off together. Remove the fillet from sirloin and rump. Count 8 joints up the loin and remove the loin and wing end which you separate by sawing straight through the 3rd joint. Then remove the rump, the width of three fingers from the aitch bone. Remove the bone and this leaves the top bit. Then turn with shank towards you and mark the middle of the knee cap. Take a line parallel with the aitch and cut straight through. Cut the leader between the joint and remove the shank. Remove the thick flank by following the buttock bone and
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Lecture. 11/10/40. Sergeant. Auker. Butchering. Beef. Hind. Quarter. How to cut one up Remove Kidney. Kidney suet and suet. Then cut out cod fat and thin flank off together. Remove the fillet from sirloin and rump. Count 8 joints up the loin and remove the loin and wing end which you separate by sawing straight through the 3rd joint. Then remove the rump, the width of three fingers from the aitch bone. Remove the bone and this leaves the top bit. Then turn with shank towards you and mark the middle of the knee cap. Take a line parallel with the aitch and cut straight through. Cut the leader between the joint and remove the shank. Remove the thick flank by following the buttock bone and
Szathmary Culinary Manuscripts and Cookbooks
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