Chops are cut from the loin. They are called long when the flank is cut on them and short if without it. When part of the bone of the short chop is scraped clean it is called a French chop. The rolled chops sold by provision dealers are the long chops with the bone removed. One often sees them selling at a low price. They are then the poor parts of the mutton, like the flank, and will be found very expen- sive no matter how little is asked. Prices. The price of mutton varies with the seasons, but a table giving the average price may help the purchaser to an esti- mate of the comparative cost of each cut : Hind Quarter, .15 cents. Leg, . . . • . 17 « Loin, with flank, . 13 " Loin, without flank, 20 " Fore Quarter, 8 " Trimmed Chops, ....... 20 u Untrimmed Chops, . . . . . . . 12 " When one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed, as the trimmings can be used for soups, stews, etc. ; but for a small family it is much better to purchase only the part you want for immediate use. Although mutton costs less per pound than beef, it is no cheaper in the end, because to be good it must be fat, and mutton fat, unlike beef fat, cannot be employed for cooking purposes, as it gives a strong flavor to any article with which it is used. MARKETING. 35 LAMB. Lamb is cut and sold like mutton. Being much smaller, however, a hind or fore quarter is not too large for a good- sized family. Lamb will not keep as long as mutton, for, being juicy, it taints more readily. It is of a delicate flavor until nearly a year old, when it begins to taste like mutton and is not so tender. The bones of a young lamb will be red, and the fat hard and white. This meat is in season from May to September. VEAL. The calf being so much larger than the sheep, the fore and hind quarters are not cooked together, and for an ordi- nary family both are not purchased. The animal is, however, cut into the same parts as mutton. The loin, breast and shoulder are used for roasting. Chops are cut from the loin and neck, those from the neck being called rib chops or cotelettes. The neck itself is used for stews, pies, fricassees, etc. The leg is used for cutlets, fricandeaux, stews and roasts, and for braising. The fillet of veal is a solid piece cut from the leg — not like the tenderloin in beef, but used in much the same way. The lower part of the leg is called a knuckle, and is particularly nice for soups and sauces. Good veal will have white, firm fat, and the lean part a pinkish tinge. When extremely white it indicates that the calf has been bled before being killed, which is a greaf cruelty to the animal, besides greatly impoverishing tL- meat. When veal is too young it will be soft and of a bluish tinge. The calf should not be killed until at least six weeks old. Veal is in the market all the year, but the season is really from April to September, when the price is low. The leg costs more than any other joint, because it is 36 MISS PAPLOA'S NEW COOK BOOK.

AI-modernized reading of the original text

Chops are cut from the loin. They are called long when the flank is cut on them and short if without it. When part of the bone of the short chop is scraped clean it is called a French chop. The rolled chops sold by provision dealers are the long chops with the bone removed. One often sees them selling at a low price. They are then the poor parts of the mutton, like the flank, and will be found very expensive no matter how little is asked. Prices. The price of mutton varies with the seasons, but a table giving the average price may help the purchaser to an estimate of the comparative cost of each cut : Hind Quarter, .15 cents. Leg, . . . • . 17 « Loin, with flank, . 13 " Loin, without flank, 20 " Fore Quarter, 8 " Trimmed Chops, ....... 20 u Untrimmed Chops, . . . . . . . 12 " When one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed, as the trimmings can be used for soups, stews, etc. ; but for a small family it is much better to purchase only the part you want for immediate use. Although mutton costs less per pound than beef, it is no cheaper in the end, because to be good it must be fat, and mutton fat, unlike beef fat, cannot be employed for cooking purposes, as it gives a strong flavor to any article with which it is used. LAMB. Lamb is cut and sold like mutton. Being much smaller, however, a hind or fore quarter is not too large for a goodsized family. Lamb will not keep as long as mutton, for, being juicy, it taints more readily. It is of a delicate flavor until nearly a year old, when it begins to taste like mutton and is not so tender. The bones of a young lamb will be red, and the fat hard and white. This meat is in season from May to September. VEAL. The calf being so much larger than the sheep, the fore and hind quarters are not cooked together, and for an ordinary family both are not purchased. The animal is, however, cut into the same parts as mutton. The loin, breast and shoulder are used for roasting. Chops are cut from the loin and neck, those from the neck being called rib chops or cotelettes. The neck itself is used for stews, pies, fricassees, etc. The leg is used for cutlets, fricandeaux, stews and roasts, and for braising. The fillet of veal is a solid piece cut from the leg — not like the tenderloin in beef, but used in much the same way. The lower part of the leg is called a knuckle, and is particularly nice for soups and sauces. Good veal will have white, firm fat, and the lean part a pinkish tinge. When extremely white it indicates that the calf has been bled before being killed, which is a greaf cruelty to the animal, besides greatly impoverishing tLmeat. When veal is too young it will be soft and of a bluish tinge. The calf should not be killed until at least six weeks old. Veal is in the market all the year, but the season is really from April to September, when the price is low. The leg costs more than any other joint, because it is

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