Cookery for every household

Kidneys. — These are very dainty morsels, and are a favourite breakfast delicacy. They are generally broiled or stewed, and are also used along with beef in pies and stews. The loin roast often contains one of the kidneys. LAMB When lamb is large it is usually cut up and used in the same way as mutton, but when small it is cut in quarters. The fore-quarter consists of the neck, shoulder, and breast, and the hind-quarter of the leg and the loin. If the hind-quarter makes too large a joint the upper part may be cut into chops and served as one dish, while the lower portion will make a nice little roast, or may be steamed and served with a good sauce. Or, a larger-sized piece may be cut off the top and made into a stew or braised. The fore-quarter may be divided in the same way, the breast piece being stewed or braised and the shoulder roasted. The chops from the neck may also be cut off separately, and either broiled or fried, or used for hotch-potch. Lamb’ s Head can be used in the same way as sheep’s head, and is more delicate in flavour. Lamb’s Fry, consisting of the liver, sweetbread, and heart, is generally cut in shoes and fried. The sweetbreads alone are considered a great delicacy and are much used for entries. PORK Diagram showing different cuts of Pork. 1. Spare Rib. | 4. Fore-loin. 2. Hand. J 5. Loin. 3. Spring or Belly. I 6. Leg. The usual joints of fresh pork are the following : The Loin is generally scored and roasted. Pork chops are also cut from this part. Leg. — Another piece for roasting. The skin should always be scored by the butcher, or it would be impossible to carve the joint. It is sometimes salted and then boiled. The Hand and Spring or Belly. — These parts are rather fat, and are usually salted. They are best boiled and served cold. Head. — Usually salted. Can be made into brawn, or boiled and served cold. Feet (Pettitoes) can be cooked in various ways. Usually boiled or stewed. The Tongue should be pickled and then served in the same way as sheep’s tongue. Harslet, Haslet, or Fry. — Consisting of the heart, lights, liver, sweetbread, &c., of the pig, are gener- ally cut in slices and fried. PRICE OF MEAT Note. — The following are average London Store prices for home-fed meat. Colonial or foreign meat is Id. to 2d. per lb. cheaper. Beef Aitch bone . Per lb. 7 d. to 7 id. Sirloin . . . Per lb. Is. to Is. Id. Brisket . . 7 id. to Sd. Steak . . . lid. to Is. 3d Fillet . . . 'is. 3d. Shin .... 7 d. to 8d. Flank, thick . 9 d. to lOd. Top side . . lOd to lUd. „ thin . Gravy beef . 6 Id. Ox heart . . 2s. 6d. each 8 d. ,, kidney Is. Ribs .... 10 d. to Is. Id. ,, tail . . Is. 6d. tols9d. Rump . . . Is. each Silver-side lOd. Suet .... Sd. SIMPLE AND SAVOURY MEAT DISHES 205 Mutton Breast '. . . Chops . . . ,, trimmed Haunch . . Per lb. 4jd. Is. Is. 2 d. 10)d. 10 id. to lid. 105d. to Is. Id. Neck, best end ,, scragend Saddle . . . Shoulder . . Suet . . . Kidneys . . Per lb. 10jd. to Is. fid. to 8d. 10£d. to Hid. Sid. to 9d. 5d. 4d. each Lamb The price of lamb varies very much according to the season ; the hind-quarter may cost from Is. per lb. and upwards, and the fore-quarter from lid. per lb. and upwards. Veal Breast . Cutlet . Fillet . Knuckle Per lb. 9d. Is. 3d. Is. 2d. Od. to 8d. Leg . . . Loin . . . Neck . . Shoulder .