, and it is necessary here to give only a few simple rules for
marketing.
The best BEEF is of a clear red color, slightly marbled with fat, and the
fat itself of a clear white. Where the beef is dark red or bluish, and the
fat yellow, it is too old, or too poorly fed, to be good. The sirloin and
ribs, especially the sixth, seventh, and eighth, make the best
roasting-pieces. The ribs can be removed and used for stock, and the beef
rolled or skewered firmly, making a piece very easily carved, and almost
as presentable the second day as the first. For steaks sirloin is nearly
as good, and much more economical, than porter-house, which gives only a
small eatable portion, the remainder being only fit for the stock-pot. If
the beef be very young and tender, steaks from the round may be used; but
these are usually best stewed. Other pieces and modes of cooking are given
under their respective heads.
MUTTON should be a light, clear red, and the fat very white and firm. It
is always improved by keeping, and in cold weather can be hung for a
month, if carefully watched to see that it has not become tainted. Treated
in this way, well-fed mutton is equal to venison. If the fat is deep
yellow, and the lean dark red, the animal is too old; and no keeping will
make it really good eating.
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