Beef
The sirloin, or fore and middle ribs, are best for roasting. The steaks are best cut from the ribs, or the inner part of the sirloin; shank, tail and head make nice soup.--Mrs. W.
Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.
The sirloin, or fore and middle ribs, are best for roasting. The steaks are best cut from the ribs, or the inner part of the sirloin; shank, tail and head make nice soup.--Mrs. W.