. Cassell's dictionary of cookery : containing about nine thousand recipes . Take it off the fire, stir in alittle lemon-juice, and serve immediately, toprevent the sauce from becoming sauce is a valuable foundation for othersauces. Probable cost, from 4d. to 6d. for halfa pint. Beef.—Beef is considered by many the bestand most wholesome, as it is certainly the mosteconomical meat that can be purchased forfamily use. It is in season all the year round,though it can be had in perfection in winteronly, because then the joints can be hung untilthe meat is quite tender. The heart,
. Cassell's dictionary of cookery : containing about nine thousand recipes . Take it off the fire, stir in alittle lemon-juice, and serve immediately, toprevent the sauce from becoming sauce is a valuable foundation for othersauces. Probable cost, from 4d. to 6d. for halfa pint. Beef.—Beef is considered by many the bestand most wholesome, as it is certainly the mosteconomical meat that can be purchased forfamily use. It is in season all the year round,though it can be had in perfection in winteronly, because then the joints can be hung untilthe meat is quite tender. The heart, head,sweetbreads, and kidneys should always be usedfresh. Ox beef is the best: the fiesh is smoothly grained and rather open; if the animal is youngit rises when pressed with the finger. The leanis of a bright red colour, and the fat ;rather than yellow. {See Frontispiece.) Taryloan beef is always of inferior quality, whilfctvery fat beef is objectionable because it isso wasteful. Heifer beef is the best for smallfamilies : the grain is closer, the colour paler,. SECTIONAL DIAGRAM OF THE OX. A Enmp. B Mouse Buttock. c Leg, or Hock. D Buttock, or Kound. E Aitshboue, or Top. F Sirloin. G Fore Eibs. H Middle Kibs. I CliuckKibs. J Neck, Clod, or Stick-ing Piece. E Shin. L Sboulder, or Leg ofMutton Piece. M Brisket. N Thin Flank. o Thick Flank. p Veiny Piece. and the fat whiter than ox beef. Bull beefis dark in colour, with a coarse grain, verylittle fat, and a strong, meaty smell. Itshould never be chosen. If beef is to betender the joints should be hung as long asthe weather will permit. In summer timethey shoidd b3 examined every day, and anymoisttire that may arise should be scraped tha: s to be roasted should not be washedunless it Js quite necessary. If any part hasbeen touched with flies it may be :;i\ubed witha cloth which has been dipjjed in vinegar, thendried quickly. Powdered charcoal rubbed overthe meat will restore it if slightly hanging
Size: 1031px × 2424px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
