Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . CUTTING UP AND CURING MEATS 169. LAMB.—When very large it is cut into the same joints as mut-ton; when small it is simply cut into quarters. Lamh^s Sweetbreadsare considered a delicacy. LarnVs Fry consists of the liver, thesweetbreads, and some of the inside fat or leaf of the Kidney, Head and Feet are also eaten. Lambs kidneyscooked a little while are tender, but long cooking toughens people prefer the fore qu
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . CUTTING UP AND CURING MEATS 169. LAMB.—When very large it is cut into the same joints as mut-ton; when small it is simply cut into quarters. Lamh^s Sweetbreadsare considered a delicacy. LarnVs Fry consists of the liver, thesweetbreads, and some of the inside fat or leaf of the Kidney, Head and Feet are also eaten. Lambs kidneyscooked a little while are tender, but long cooking toughens people prefer the fore quarters, but the leg is the most eco-nomical part to buy. VENISON. 1. Loin or Haunch.—Used for steaks, roasts andstews; also for making smoked venison; the ribs canbe used for soup. 2. Fore Loin.—Good for roasts or steaks. 3. Shoulder.— Usually roasted, or boned, stuffed,and then roasted or baked. 4. Neck or Scrag.—Used for soup or stews. 5. 3reast.—Used for stews or best and sweetest venison comes from a female deer about 4 years old; doe venison (in seasonfrom October to December) is not equal to buckvenison—(in season from June to October 1st). Thehaunch is the p
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
