grained and rather open ; if the animal is young it rises when pressed with the finger. The lean is of a bright red colour, and the fat v.-hit;' rather than yellow. {See Frontispiece.) Tary loan beef is always of inferior quality, whilfct very fat beef is objectionable because it is so wasteful. Heifer beef is the best for small families : 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 of Mutton Piece. M Brisket. N Thin Flank. o Thick Flank. p Veiny Piece. and the fat whiter than ox beef. Bull beef is dark in colour, with a coarse grain, very little fat, and a strong, meaty smell. It should never be chosen. If beef is to be tender the joints should be hung as long as the weather will permit. In summer time they shoidd b3 examined every day, and any moisttire that may arise should be scraped off. Beef tha': 's to be roasted should not be washed unless it Js quite necessary. If any part has been touched with flies it may be :;i\ubed with a cloth which has been dipjjed in vinegar, then dried quickly. Powdered charcoal rubbed over the meat will restore it if slightly tainted. Before hanging the joints care should be taken to remove the soft cord which runs down the bone of the sirloin and ribs, and to trim oft' all BEE (49) BEE superfluous fut. An o5c i« usually out up and dressed as follows : — SiitLOi.v. Prime roasting- joint. The clunnp end is the finest part, as it contains the largot portion of the undercut or fillet. Excellent steaks may bo cut from thl;:; fillet, and aie considered hy some superior to rump steak. The sirloin should be hung- as long as pos- sible before it is cooked. Two sirloins cut together form a baron of beef. Price i)er pound. Is. to Is. Id. EuMi". Upper part or chump end roasted. Lower or silver side salted and boiled. Middle part cut into steaks. Pi-ice per pound, lid. to Is. ; steak. Is. 3d. to Is. 6d. Aitchbone. Salted and boiled or stewed, some- times roasted. Price per pound, 7od. to 8Ad. Buttock oh Round. Boiled, stewed, or cut into steaks. The upper side if hung for a few days makes an excellent and econo- mical roasting joint. Price per pound, lOd. to lid. lilousE Hound. Boiled or stewed. Price per pound, lOd. to lid. Veiny Piece. Steaks. Inferior in (puility to the rump. Price per pound, Ud. to ll^d. Thick Fl.vnk. Fine boiling piece. Price per pound, lOd. to lid. Thin Flank. Boiled. This part is excellent when boned, rolled, and pressed. Price per pound, 8d. Leg. Stewed, and g-ood for soup. Price per pound, 4d. to 9d. Fore Ribs (five ribs). Roasted. Prime roasting part. Price per pound, lOd. to Is. Middle Ribs (four ribs). Economical roasting part. Price per pound, lOd. CiucK Ribs (three ribs). Steaks. Second quahty. Price per pound, lOd. SnouLDEU OR Lecj of Mutton Piece. Boiled or stewed. Price per pound, lOd. to lid. Brisket. Boiled or stewed. E.xcellent when salted and pressed. Price per pound, 7d. to 8d. Clod. Boiled or stewed. Used in making gravy. Price per pound, 6d. to 9d. Neck. Soups, gravies, &c. Price per pound, yd. to 8d. Smu,-. Soups and gravies. Also for stewing. I'rice per pound, 4d. to 9d.

AI-modernized reading of the original text

grained and rather open ; if the animal is young it rises when pressed with the finger. The lean is of a bright red colour, and the fat white, rather than yellow. {See Frontispiece.) Very lean beef is always of inferior quality, whilfct very fat beef is objectionable because it is so wasteful. Heifer beef is the best for small families : 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 Sticking Piece. E Shin. L Sboulder, or Leg of Mutton Piece. M Brisket. N Thin Flank. o Thick Flank. p Veiny Piece. and the fat whiter than ox beef. Bull beef is dark in colour, with a coarse grain, very little fat, and a strong, meaty smell. It should never be chosen. If beef is to be tender the joints should be hung as long as the weather will permit. In summer time they should be examined every day, and any moisttire that may arise should be scraped off. Beef tha': 's to be roasted should not be washed unless it Js quite necessary. If any part has been touched with flies it may be rubbed with a cloth which has been dipped in vinegar, then dried quickly. Powdered charcoal rubbed over the meat will restore it if slightly tainted. Before hanging the joints care should be taken to remove the soft cord which runs down the bone of the sirloin and ribs, and to trim oft' all BEE (49) BEE superfluous fut. An ox is usually cut up and dressed as follows : — Sirloin. Prime roasting- joint. The chump end is the finest part, as it contains the largot portion of the undercut or fillet. Excellent steaks may be cut from this fillet, and aie considered hy some superior to rump steak. The sirloin should be hung- as long as possible before it is cooked. Two sirloins cut together form a baron of beef. Price i)er pound. Is. to Is. Id. Rump. Upper part or chump end roasted. Lower or silver side salted and boiled. Middle part cut into steaks. Pi-ice per pound, lid. to Is. ; steak. Is. 3d. to Is. 6d. Aitchbone. Salted and boiled or stewed, sometimes roasted. Price per pound, 7od. to 8Ad. Buttock oh Round. Boiled, stewed, or cut into steaks. The upper side if hung for a few days makes an excellent and economical roasting joint. Price per pound, lOd. to lid. Mouse Round. Boiled or stewed. Price per pound, lOd. to lid. Veiny Piece. Steaks. Inferior in quality to the rump. Price per pound, Ud. to ll^d. Thick Flank. Fine boiling piece. Price per pound, lOd. to lid. Thin Flank. Boiled. This part is excellent when boned, rolled, and pressed. Price per pound, 8d. Leg. Stewed, and g-ood for soup. Price per pound, 4d. to 9d. Fore Ribs (five ribs). Roasted. Prime roasting part. Price per pound, lOd. to Is. Middle Ribs (four ribs). Economical roasting part. Price per pound, lOd. Chuck Ribs (three ribs). Steaks. Second quahty. Price per pound, lOd. Shoulder or Leg of Mutton Piece. Boiled or stewed. Price per pound, lOd. to lid. Brisket. Boiled or stewed. E.xcellent when salted and pressed. Price per pound, 7d. to 8d. Clod. Boiled or stewed. Used in making gravy. Price per pound, 6d. to 9d. Neck. Soups, gravies, &c. Price per pound, yd. to 8d. Shin. Soups and gravies. Also for stewing. I'rice per pound, 4d. to 9d.

Cassell's dictionary of cookery