SHEEP, moist and clammy, avoid it. The fillet, loin, shoulder and best end of the neck are the roasting joints. The breast is usually stewed, as is also the knuckle. A calf's head is a great delicacy. Calves' feet are boiled and stewed, or used for making jelly. Sweetbreads have come to be looked upon as a great delicacy and are therefore expensive. The calf is divided as illustrated in cut, 52 THE PA TTERN COOK-BOOK, Mutton should be fat, and the fat should be clear, hard and white. Wether-mutton is the best and may be known by having a knob of fat on the upper part of the leg. Mutton to be perfection should be from sheep five or six years old. The flesh should be dark-colored, the 1. Leg. 2. Loin. 3. .Shoulder. 4. Breast. 5. Ribs. Forequarter, 3, 4 and 5 together. LAMB. color being an indication of age. The ribs may be used for chops, but there is much waste, the bones taking up half of the weight. The leg chops are most economi- cal. All the joints of a sheep may be roasted, the sad- dle being the best, and the haunch next. The leg and neck are used for boiling. The scrag end — an eco- nomical piece — is very sw^eet stewed and served with rice. The sheep is cut up as illustrated in the engrav- ing. MARKETING. 53 Lamb should be a year old ; and it is more digestible than any other young meat. The flesh should be a pale red and should be fat. Lamb is generally roasted or broiled, the finest chops being from the loin. Venison is best when from the female deer. The flesh 1. Haunch. 2. Neck. 3. Shoulder. 4. Breast. DEER. should be a reddish-brown, and the fat thick, clean and close. This meat is more often eaten " high " than any other variety. Buy pork only when the butcher can be relied upon to have good meat ; for diseased pork is of all meat the most to be avoided. The fat should be firm, and the lean white and finely grained. If the fat is full of small kernels, the pig has been measly, and the meat is unfit 54 THE PA TTERN COOK-BOOK. for use. Pork should never be eaten during the warm months. The pig is divided as illustrated below. 1. Spare-rib. 2. Hand. 3. Belly. 4. Fore-loin. 5. Hind-loin. 6. Leg. PIG. TO CHOOSE TURKEY. They are in season in fall and winter and the old ones have long hairs and the flesh is purplish — where it shows under the skin on the legs and back. When young they are white and plump, with smooth black legs, and the cock bird has a sharp spur. When fresh the eyes are bright and full and the feet supple ; and the absence of MARKETING. 55 these signs denotes age and staleness. Hen-turkeys are inferior in flavor to the gobblers, but are smaller, plumper and fatter. FOWLS. These are always in season. The old ones have long, thin necks and feet, and the flesh on the back and legs has a purplish shade, the legs being rough and hard. V'oung fowls have tender skin, smooth legs and comb, the breast bone is soft and easily bent with the fingers, and the feet and neck are large in proportion to the body. Choose white-legged fowls for stewing and dark-legged ones for roasting. GEESE. Young geese have yellow and supple bills and feet and tender skin, and the breast is plump and the fat white. An old goose is not fit for the table. It has red and hairy legs. ^ DUCKS.

AI-modernized reading of the original text

SHEEP, moist and clammy, avoid it. The fillet, loin, shoulder and best end of the neck are the roasting joints. The breast is usually stewed, as is also the knuckle. A calf's head is a great delicacy. Calves' feet are boiled and stewed, or used for making jelly. Sweetbreads have come to be looked upon as a great delicacy and are therefore expensive. The calf is divided as illustrated in cut, Mutton should be fat, and the fat should be clear, hard and white. Wether-mutton is the best and may be known by having a knob of fat on the upper part of the leg. Mutton to be perfection should be from sheep five or six years old. The flesh should be dark-colored, the 1. Leg. 2. Loin. 3. .Shoulder. 4. Breast. 5. Ribs. Forequarter, 3, 4 and 5 together. LAMB. color being an indication of age. The ribs may be used for chops, but there is much waste, the bones taking up half of the weight. The leg chops are most economical. All the joints of a sheep may be roasted, the saddle being the best, and the haunch next. The leg and neck are used for boiling. The scrag end — an economical piece — is very sweet stewed and served with rice. The sheep is cut up as illustrated in the engraving. Lamb should be a year old ; and it is more digestible than any other young meat. The flesh should be a pale red and should be fat. Lamb is generally roasted or broiled, the finest chops being from the loin. Venison is best when from the female deer. The flesh 1. Haunch. 2. Neck. 3. Shoulder. 4. Breast. DEER. should be a reddish-brown, and the fat thick, clean and close. This meat is more often eaten " high " than any other variety. Buy pork only when the butcher can be relied upon to have good meat ; for diseased pork is of all meat the most to be avoided. The fat should be firm, and the lean white and finely grained. If the fat is full of small kernels, the pig has been measly, and the meat is unfit for use. Pork should never be eaten during the warm months. The pig is divided as illustrated below. 1. Spare-rib. 2. Hand. 3. Belly. 4. Fore-loin. 5. Hind-loin. 6. Leg. PIG. TO CHOOSE TURKEY. They are in season in fall and winter and the old ones have long hairs and the flesh is purplish — where it shows under the skin on the legs and back. When young they are white and plump, with smooth black legs, and the cock bird has a sharp spur. When fresh the eyes are bright and full and the feet supple ; and the absence of these signs denotes age and staleness. Hen-turkeys are inferior in flavor to the gobblers, but are smaller, plumper and fatter. FOWLS. These are always in season. The old ones have long, thin necks and feet, and the flesh on the back and legs has a purplish shade, the legs being rough and hard. V'oung fowls have tender skin, smooth legs and comb, the breast bone is soft and easily bent with the fingers, and the feet and neck are large in proportion to the body. Choose white-legged fowls for stewing and dark-legged ones for roasting. GEESE. Young geese have yellow and supple bills and feet and tender skin, and the breast is plump and the fat white. An old goose is not fit for the table. It has red and hairy legs. ^ DUCKS.

The Pattern cook-book