. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . A very cheap apparatus, by which chops can be dressed before vclear fire, is shown by the first of these figures; and the second is peculiarly convenient when bread or muffins are required to be toasted expeditiously and in large quantities, without much time and attentiorbeing bestowed upon them. To brown the surface of a dish without baking or placing it
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . A very cheap apparatus, by which chops can be dressed before vclear fire, is shown by the first of these figures; and the second is peculiarly convenient when bread or muffins are required to be toasted expeditiously and in large quantities, without much time and attentiorbeing bestowed upon them. To brown the surface of a dish without baking or placing it atthe fire. This is done with a salamander, as it is called, formed like the en-graving below; it is heated in the fire, and held over the dish suffi-ciently near to give it colour. It is very much used in a superior orderof cookery. A kitchen shovel is sometimes substituted for it on anemergency. 142 MODERN COOKERY. [CHAP. VIII. CHAPTER No. 1. Sirloin. 2. Rump. 3. Edge-bone. 4. Buttock, or Round. 5. Mouse Buttock. 6. Veiny Piece. 7. Thick Flank. 8. Thin Flank. 9. Leg. No. 10. Fore Rib. (Five Ribs.) 11. Middle Rib. (Four Ribs.) 12. Chuck Rib. (Three Ribs.) 13. Shoulder, or Leg of Mutton Piece. 14. Brisket. 15. Clod. 16. Neck. 17. Shin. 18. Cheek. TO CHOOSE BEEF. If young1 and freshly killed, the lean of ox-beef will be smoothlygrained, and of a fine, healthy, carnation-red, the fat rather white thanyellow, and the suet white and firm. Heifer-beef is more closelygrained, and rather less bright of colour, the bones are considerablysmaller, and the fat of a purer white. Of bull-beef we only speak to warn our readers, that it is of all meatthe coarsest and the most rank in flavour. It may be known by itsdark hue, its close tough fibre, and the scanty proportion, bad appear-ance, and strong odour of its fat. In choice and well-fed beef, the lean will be found intergrained withfat: very lean meat is always of an inferior qu
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