Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    26/436 (page 18)
    MEAT. Eation Meat is supplied in the Service under Contract in two ways :— (i) By the Live Cattle Contract, at stations where Government abattoirs exist, under which the cattle are provided by the contractor, but slaughtered, and the meat issued by the Army Sei'vice Corps. Under this form of contract there is a two-fold inspection, firstly of the live animal, and secondly of the meat after slaughter. Rejections may be made at either inspection. (ii) By the Meat Contract, at Stations where there is no Govern- ment abattoir, under which the meat is supplied ready for issue by the contractoi-, and inspected on delivery. The general conditions of contract governing the class, quality, age, sex, etc., of the meat to be supplied under each system are the same. These are as follows :— Beef will be supplied to the troops on six days in the week, and mutton for the I'emaining day. The beef on four days in each week must be fresh, and frozen beef may be issued on the other two days. The mutton may be frozen. The right is reserved to issue Preserved Meat from Government stores whenever thought fit. Such issues are limited, as far as possible, to one issue per month, and will be in lieu of fresh Beef. The meat must be well-fed, good, sound, sweet and wholesome— the beef must be Ox, not under two nor more than five years old, or Heifer and Cow, not under two nor more than four years (48 months) old ; the mutton. Wether or Maiden Ewe, not more than four years old. Carcasses of sheep weighing less than 50 lbs. are not to be received. The term fresh beef and mutton means cattle and sheep slaughtered in the United Kingdom, and afterwards neither frozen nor submitted to a longer chilled process than is usual in the trade at Deptford and Birkenhead. The conditions governing the dressing of fresh meat are as follows:— , J Cattle.—Oxen, the root of the pizzle is not to be removed, nor any portion of the cod fat. Heifers and Cows.—No portion of the udder to be cut away. ^^eer).—Wethers, the pizzle is not to be removed. Ewes.—No portion of the udder is to be cut away. Frozen Beef mid Miaton is meat slaughtered outside the United Kingdom and imported in a frozen state. The special conditions governing the supply of such meat are as follows :— Beef.—The quarters are to weigh from 170 to 200 lbs. i¥?t«o?i.—Wethers only are to be accepted, carcasses to weigh from 50 to 70 lbs. j „ „„f„iw Frozen beef and mutton must be thoroughly and carefully thawed prior to issue, and must be in sound condition and free from damage.