[xvi]

Meat should be well examined when it comes in, in warm weather. In the height of the summer it is a very safe way to let meat that is to be salted lie an hour in cold water; then wipe it perfectly dry, and have ready salt, and rub it thoroughly into every part, leaving a handful over it besides. Turn it every day and rub the pickle in, which will make it ready for the table in three or four days; if it is desired to be very much corned, wrap it in a well-floured cloth, having rubbed it previously with salt. The latter method will corn fresh beef fit for table the day it comes in; but it must be put into the pot when the water boils.

If the weather permits, meat eats much better for hanging two or three days before it be salted.

The water in which meat has been boiled makes an excellent soup for the poor, when vegetables, oatmeal, or peas are added, and should not be cleared from the fat. Roast beef bones, or shank bones of ham, make fine peas soup, and should be boiled with the peas the day before eaten, that the fat may be removed. The mistress of the house will find many great advantages in visiting her larder daily before she orders the bill of fare; she will see what things require dressing, and thereby guard against their being spoiled. Many articles may be re[xvii]dressed in a different form from that in which they are first served, an improve the appearance of the table without increasing the expense.

[xvii]

In every sort of provisions, the best of the kind goes farthest; cutting out most advantageously, and affording most nourishment.

Round of beef, fillet of veal, and leg of mutton, bear a higher price; but having more solid meat, deserve the preference. It is worth notice, however, that those joints which are inferior may be dressed as palatably, and being cheaper ought to be bought in turn; and when weighed with the prime pieces, the price of the latter is reduced.

In loins of meat, the long pipe which runs by the bone should be taken out, being apt to taint, as likewise the kernels of beef.

Rumps and aitch bones of beef are often bruised by the blows the drovers give, and that part always taints: avoid purchasing such.

The shank bones of mutton should be saved, and after soaking and bruising may be added to give richness to gravies and soups, and they are particularly nourishing for the sick.

 Prev. P 7/78 next