Shin or Hough. — This is also coarse-grained and very gelatinous. It is excellent for stock and soup. The top part will also make an economical stew if slowly and carefully cooked. Midriff. — A thin fleshy piece which runs across the middle of the animal. It is rich in flavour., and is very good for stews or beef -steak pudding. Cheek. — Only suitable for stews and for making soup. As it contains so much bone it is not really economical. Cow Heel is very gelatinous, and is used princi- pally for making jelly, or, along with meat, as a foundation for soups. It can also be carefully boiled or stewed and then eaten with a good and piquant sauce. Tail. — This is somewhat expensive. It is used for making soups, and can also be stewed or braised. Heart. — This is rather coarse and very indiges- tible, but it can be made palatable by being stuffed and very carefully roasted or braised. Tongue is usually salted and then boiled and served cold, or served hot with a good sauce, or cut in slices for an entree. Tripe. — The inner lining of the stomach. It is usually sold partially cooked, although in Scot* SIMPLE AND SAVOURY MEAT DISHES land it requires more preparation and many hours’ boiling. It is very tender and easily digested, and for this reason is frequently ordered for invalids. There are several diilerent kinds of tripe popularly known as “ honeycomb,” “ blanket,” “ double ” or “ book ” (because it is like the leaves of a book), and “ reed,” the dark-coloured portion. Liver. — This is a cheap piece, and is nutritious for those who can digest it. It requires careful cooking. Kidneys. — Used for making soup. Can also be stewed, although rather indigestible. Sweetbread. — In the ox this part is coarse, and can only be made palatable by careful cooking. VEAL Veal, which is the flesh of the calf, is cut up into the following different joints : 203 (mock turtle soup) and the feet for making soup and jelly (calf’s foot jelly). Sweetbread. — This is considered a great delicacy, and is generally expensive. It is much used for entrees, and is a favourite dish for invalids. The throat sweetbread, which is the thymus gland of the calf, is considered inferior in quality to the heart sweetbread or pancreas. Kidney. — Generally sold along with a piece of the loin and roasted. Can also be used separately in the same way as sheep’s kidneys. Brains. — A very delicate morsel for entrees. Liver and Heart. — Can be used in the same way as sheep’s liver and heart. MUTTON The following diagrams will give an idea of the different joints into which mutton is cut ; 1. Loin. 2. Chump end of Loin. 3. Fillet. 4. Hind knuckle. 5. Fore knuckle. 6. Neck (best end) 7. Shoulder. 8. Blade bone. 9. Breast. 10. F’lank. 11. Head. 1. Leg. 2. Loin. 3. Chump end of the Loin. 4. Neck (best end). 5. Scrag. 6. Shoulder. 7. Breast. 8. Head. 9. Shank. 10. Trotter. The Fillet. — One of the finest pieces, very fleshy, with little or no bone. Can be used for any pur- pose. The best cutlets are cut from this part. It is high priced, but not over-expensive, as there is practically no waste. The Breast. — If boned, stuffed, and rolled this part makes a nice little joint for roasting. It can also be braised or stewed. Entrees are also pre- pared from this piece. The Loin. — One of the best pieces for roasting, also for chops.

AI-modernized reading of the original text

Shin or Hough. — This is also coarse-grained and very gelatinous. It is excellent for stock and soup. The top part will also make an economical stew if slowly and carefully cooked. Midriff. — A thin fleshy piece which runs across the middle of the animal. It is rich in flavour, and is very good for stews or beef -steak pudding. Cheek. — Only suitable for stews and for making soup. As it contains so much bone it is not really economical. Cow Heel is very gelatinous, and is used principally for making jelly, or, along with meat, as a foundation for soups. It can also be carefully boiled or stewed and then eaten with a good and piquant sauce. Tail. — This is somewhat expensive. It is used for making soups, and can also be stewed or braised. Heart. — This is rather coarse and very indigestible, but it can be made palatable by being stuffed and very carefully roasted or braised. Tongue is usually salted and then boiled and served cold, or served hot with a good sauce, or cut in slices for an entree. Tripe. — The inner lining of the stomach. It is usually sold partially cooked, although in Scotland it requires more preparation and many hours’ boiling. It is very tender and easily digested, and for this reason is frequently ordered for invalids. There are several different kinds of tripe popularly known as “ honeycomb,” “ blanket,” “ double ” or “ book ” (because it is like the leaves of a book), and “ reed,” the dark-coloured portion. Liver. — This is a cheap piece, and is nutritious for those who can digest it. It requires careful cooking. Kidneys. — Used for making soup. Can also be stewed, although rather indigestible. Sweetbread. — In the ox this part is coarse, and can only be made palatable by careful cooking. VEAL Veal, which is the flesh of the calf, is cut up into the following different joints : (mock turtle soup) and the feet for making soup and jelly (calf’s foot jelly). Sweetbread. — This is considered a great delicacy, and is generally expensive. It is much used for entrees, and is a favourite dish for invalids. The throat sweetbread, which is the thymus gland of the calf, is considered inferior in quality to the heart sweetbread or pancreas. Kidney. — Generally sold along with a piece of the loin and roasted. Can also be used separately in the same way as sheep’s kidneys. Brains. — A very delicate morsel for entrees. Liver and Heart. — Can be used in the same way as sheep’s liver and heart. MUTTON The following diagrams will give an idea of the different joints into which mutton is cut ; 1. Loin. 2. Chump end of Loin. 3. Fillet. 4. Hind knuckle. 5. Fore knuckle. 6. Neck (best end) 7. Shoulder. 8. Blade bone. 9. Breast. 10. F’lank. 11. Head. 1. Leg. 2. Loin. 3. Chump end of the Loin. 4. Neck (best end). 5. Scrag. 6. Shoulder. 7. Breast. 8. Head. 9. Shank. 10. Trotter. The Fillet. — One of the finest pieces, very fleshy, with little or no bone. Can be used for any purpose. The best cutlets are cut from this part. It is high priced, but not over-expensive, as there is practically no waste. The Breast. — If boned, stuffed, and rolled this part makes a nice little joint for roasting. It can also be braised or stewed. Entrees are also prepared from this piece. The Loin. — One of the best pieces for roasting, also for chops.

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