TTHE VANCOUVER BRIDE 79
Lamb and Mutton
Calories} Comparative Cookin :
Name of Cuts bt bbs. oak Helps & How Used
1. Leg (hind) 1105 |Reasonable Sear, cook | Roasts
slowly
2. Loin 1795 23 Nee Chops, roasts
3. Rack 1350 “ coe Chops, crown
(Corresponds roasts
Rib Chops)
4. Shoulder or Medium ga Stews
Chuck 910
5. Neck 985 |Low Wit Stews, casse-
role
6. Plate 1560 |Low es acd Roasts, stews
7. Flank
Pork
Name of Cuts ee Comparative Cooking How Used
Uncooked Cost Helps
l. and 8 Foot 365 |Low Long, slow | Stewed, pickled,
cooking |boiled or fried .
2. Ham 1345 | Reasonable Long, slow |Smoked, then
cooking |boiled or baked
whole ; steaks—
sauted, broiled
3. Belly Reasonable Slow cook-| Smoked—broiled
(bacon) ing
4. Fat Back 3860 | Medium | Slow cook-! Boiled with
(salt pork) ing vegetables
5. Pork Loin 1270 |Reasonable Moderate | Chops and
Heat roasts
6. Boston Butt 1340 | Low Sear, cook | Cheaper steaks
| slowly and roasts
7. Green Pic- Medium ee Steaks, roasts,
nic 1480 boiling 8
6. and 7. Shoulder
9. Neck 3435 | Low Peis! Stewed, baked
or braised
10. Spare Ribs Low se Baked or boiled