| | Forequarter |Brisket |Corning. | |Broth, soup, scraped, meat | | juice. | |Hamburg steak. | |Salisbury steak. ------------+------------------------+-------------------------------- CUTS OF LAMB AND MUTTON ------------+------------------------+-------------------------------- Lamb |Neck |Soup, broth, etc. | | |Chuck (including | | shoulder ribs). | | Shoulder chops are not| | so tender as loin | | chops. |Broiled. | | |Flank |Soup, broth. | | |Loin (chops) |Broiled. | | |Leg |Roasted. | | Veal |Neck |Soup, broth. | | |Chuck |Soup, broth, roast, broiled. | | |Cutlets |Broiled (breaded or plain). | | |Chops (rib) |Broiled. | | |Breast |Roasted, stuffed or plain. | | |Leg |Roasted. | | |Hind shank (veal |Soup, broth. |Fore shank knuckles) | ============+========================+================================ ~Broths and Soups~ STANDARD BROTH BEEF, VEAL, MUTTON, OR CHICKEN _1 Pint, 80 calories, with rice or barley 105 calories_ Two pounds of meat (beef, mutton, veal, or chicken); 2 quarts of water; 2 pounds of bones; 1 teaspoonful of salt; 2 tablespoonfuls of rice or barley may be added if desired and parsley or celery may be used to give the additional flavor.