Ox-beef, when it is young, will have a fine open grain,
and a. good red color; the fat should be white, for when it
is of a deep yellow color, the meat is seldom very good.
The grain of cow-beef is closer, the fat whiter, and the
lean scarcely so red as that of ox-beef. When you see
beef, of which the fat is hard and skinny, and the lean of a
deep red, you may be sure that it is of an inferior kind; and
when the meat is old, you may know it by a line of horny
texture running through the meat of the ribs.
Mutton must be chosen by the firmness and fineness of
the grain, its good color, and firm white fat. It is not con-
sidered prime until the sheep is about five years old.
Lamb will not keep long after it is killed. It can be dis-
covered by the neck end in the fore-quarter if it has been
killed too long, the veins in the neck being bluish when the
meat is fresh, but green when it is stale. In the Mud
quarter, the same discovery may be made by examining the
kidney and the knuckle, for the former has a slight smell,
and the knuckle is not firm when the meat has been killed
too long.
Poax should have a thin rind; and when it is fresh, the
IS MoiHiE'e Coox Boos.
meat is smooth and cool; but, when it looks flabby, and Is
clammy to the touch, It is not good; and pork, above all
meat, is disagreeable when it U stale. If you perceive many
enlarged glands, or, as they are usually termed, kernels, in
the fat of the pork, yon may conclude that the pork cannot
be wholesome.
Veal is generally preferred of a delicate whiteness, but
it is more juicy and well-flavored when of a deeper color.
Butchers bleed calves profusely in order to produce this
white meat; but this practice must certainly deprive the
meat of some of its nourishment and flavor. When you
choose veal, endeavor to look at the loin, which affords the
best means of judging of the veal generally, for if the kid-
ney, which may be found on the under side of one end of
the loin, be deeply enveloped in white and firm-looking fat,
the meat will certainly be good ; and the same appearance
will enable you to judge if it has been recently killed. The
kidney is the part which changes the first; and then the
suet around it becomes soft, and the meat flabby and
spotted.
Bacon, like pork, should have a thin rind; the fat should
be firm, and inclined to a reddish color; and the lean
should firmly adhere to the bone, and have no yellow streak
in it. When you are purchasing a ham, have a knife stuck
into it to the bone, which, if the ham be well cured, may be
drawn out again without having any of the meat adhering
to it, and without your perceiving any disagreeable smell.
A short ham is reckoned the beat.
Mother's Cook Book.
HOW TO CHOOSE FISH.
Turbot, which is in season the greater part of the yea*
should have the underside of a yellowish white, for when it
is very transparent, bine, or thin, it is not good; the* whole-
fish should be thick and firm.
Salmon should have a fine red flesh and gills; the scales,
should be bright, and the whole fish firm. Many persona
think that salmon is improved by keeping a day or two.
Cod should be judged by the redness of the gills, the
whiteness, stiffness, and firmness of the flesh, and the clear
freshness of the eyes; these are the infallible proofs of its
being good. The whole fish shonld be thick and firm.
White-Fish may be had good almost throughout the
year; but the time in which they are in their prime is.
early in the year. The white-fish is light and delicate, and
in choosing it yon most examine whether the fins and flesh
be firm.
Fresh- Water Fish may be chosen by similar observational
respecting the firmness of the flesh, and the clear appear*
ance of the eyes, as salt-water fish.
Page 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ox-beef, when it is young, will have a fine open grain, and a. good red color; the fat should be white, for when it is of a deep yellow color, the meat is seldom very good. The grain of cow-beef is closer, the fat whiter, and the lean scarcely so red as that of ox-beef. When you see beef, of which the fat is hard and skinny, and the lean of a deep red, you may be sure that it is of an inferior kind; and when the meat is old, you may know it by a line of horny texture running through the meat of the ribs.
Mutton must be chosen by the firmness and fineness of the grain, its good color, and firm white fat. It is not considered prime until the sheep is about five years old.
Lamb will not keep long after it is killed. It can be discovered by the neck end in the fore-quarter if it has been killed too long, the veins in the neck being bluish when the meat is fresh, but green when it is stale. In the hind quarter, the same discovery may be made by examining the kidney and the knuckle, for the former has a slight smell, and the knuckle is not firm when the meat has been killed too long.
Pork should have a thin rind; and when it is fresh, the
IS MoiHiE'e Coox Boos.
meat is smooth and cool; but, when it looks flabby, and is clammy to the touch, it is not good; and pork, above all meat, is disagreeable when it is stale. If you perceive many enlarged glands, or, as they are usually termed, kernels, in the fat of the pork, yon may conclude that the pork cannot be wholesome.
Veal is generally preferred of a delicate whiteness, but it is more juicy and well-flavored when of a deeper color. Butchers bleed calves profusely in order to produce this white meat; but this practice must certainly deprive the meat of some of its nourishment and flavor. When you choose veal, endeavor to look at the loin, which affords the best means of judging of the veal generally, for if the kidney, which may be found on the under side of one end of the loin, be deeply enveloped in white and firm-looking fat, the meat will certainly be good ; and the same appearance will enable you to judge if it has been recently killed. The kidney is the part which changes the first; and then the suet around it becomes soft, and the meat flabby and spotted.
Bacon, like pork, should have a thin rind; the fat should be firm, and inclined to a reddish color; and the lean should firmly adhere to the bone, and have no yellow streak in it. When you are purchasing a ham, have a knife stuck into it to the bone, which, if the ham be well cured, may be drawn out again without having any of the meat adhering to it, and without your perceiving any disagreeable smell. A short ham is reckoned the beat.
Mother's Cook Book.
HOW TO CHOOSE FISH.
Turbot, which is in season the greater part of the year should have the underside of a yellowish white, for when it is very transparent, blue, or thin, it is not good; the whole fish should be thick and firm.
Salmon should have a fine red flesh and gills; the scales, should be bright, and the whole fish firm. Many persona think that salmon is improved by keeping a day or two.
Cod should be judged by the redness of the gills, the whiteness, stiffness, and firmness of the flesh, and the clear freshness of the eyes; these are the infallible proofs of its being good. The whole fish should be thick and firm.
White-Fish may be had good almost throughout the year; but the time in which they are in their prime is. early in the year. The white-fish is light and delicate, and in choosing it you must examine whether the fins and flesh be firm.
Fresh- Water Fish may be chosen by similar observational respecting the firmness of the flesh, and the clear appearance of the eyes, as salt-water fish.