Miss Parloa's kitchen companion

four to six inches thick. Only one good fillet can be cut from a leg of veal. It costs about thirty cents a pound. Veal Cutlets. These are often cut from the leg, and many persons are unacquainted with cutlets from any other part of the animal. The rib chops are the true cutlets, and are much more tender and savory than those obtained from the leg. They are cut and trimmed like a mutton-chop when it is taken from the ribs; but as they must be cut thinner, there are three cutlets to two ribs, — that is, there are two cutlets with the rib bones and one without any bone. Have all the trimmings from these cutlets sent home for the soup-pot. Porterhouse Chops. These chops are but little known, but they are very popular with gentlemen who try them once. They resemble English chops. This is the way they are cut : Trim nearly all the flank from a loin of mutton. Now, about one inch from the end of the loin, saw through the backbone, being careful not to cut into the meat. Move the saw one inch farther up the loin and cut through the bone again, and then cut the chop off with a sharp knife. This gives a chop two inches thick, with the bone sawed in two. Now take a sharp knife and cut out half of the bone, being careful not to cut the meat too much. Trim off some of the fat ; then place the chop on its side, having the side in which the bone remains come under. Give it two or three blows with the flat side of the cleaver, and it will be flattened out to resemble a large English chop and be about one inch thick. Any butcher should be able to cut such chops by these directions. It is very important, when trimming off the fat, to do the work in just the right way. Having the fatty side of the chop nearest you, cut away from the centre so as to leave a ridge of fat extending the length of the chop ; yet all parts of the back of the chop should be covered with at least a little fat. When the meat is pounded it will be seen that the fat does not spread readily, and that but for this careful trimming, the chop would look over-weighted with fat. Mutton. The strong taste in mutton to which people often object is largely due to a lack of proper care in trimming and cooking the meat. This flavor, instead of being a quality belonging to the lean part of the meat, is almost always given by the fat. Frequently, when the sheep are skinned, a thin membrane to which a little wool clings, is left on. It is hardly perceptible unless closely examined. This is what gives that rather unpleasant flavor to some properly cooked meat. A thin shaving of fat should be taken off every piece of mutton, whether it be a chop, leg, or loin. A very ' sharp knife will be required for this operation. Another cause of the taste so disagreeable in mutton is, that it is often fried instead of broiled ; or if it be " roasted," it is put into a dripping-pan without a rack or grate under it, and it stews in its own fat instead of being roasted. Even a delicate piece of spring lamb can be made to taste strong and r^sagreeable by this method of cooking. Tongues.