The Larder And Kitchen
When Mutton is Best
A fat wether makes the best mutton, and the mutton is better if the animal is over three years of age when killed, than if younger. It 6 1…
Dressed Carcass Of Mutton
should be dark and fat. A fat, grass-fed mutton of five years old may be had on the farm. It is seldom found at the butcher's. Those who do…
Cutting up a Sheep
The saddle of mutton is the best part; the haunch next. The saddle comprises the two loins undivided; the leg and loin, separated, are the…
Lamb
A lamb should be young-six weeks to ten weeks old-the flesh of a pale red, and, of course, fat; a lean lamb is not worth killing. In…
Cutting Up a Lamb
The diagram of Dressed Lamb shows the several parts for cutting: 1, the leg; 2, the loin; 3, the shoulder; 4, the breast; 5, the ribs; 3…
Cutting Up Veal
The cutlets are taken from the loin and occasionally from the hind leg. In the diagram of Carcass of Veal: 1, is the loin; 2, rump end of 2…
Carcass Of Veal
loin; 3, leg or round; 4, hock; 5, fore-leg; 6, chine; 7, neck; 8, shoulder; 9, ribs; 10, breast or brisket; 11, head. V. Beef on the Farm.
Cutting up an Ox
In the diagram of Dressed Ox, 1 is the sirloin; 2, top, aitch or edge-bone as it is indifferently called; 3, rump; 4, round or buttock; 5…
Dressed Ox
(containing three ribs); 13, shoulder, or leg of mutton piece; 14, brisket; 15, clod; 16, sticking piece or blood piece; 17, shin; 18…
Choice Parts
The ribs and sirloin are the best for roasting (the middle rib piece, 11, is the best of all). The best steaks come from the chump end of…
Clothes Bars
THE floor of the kitchen, unless covered with an oil-cloth, should be of ash, thoroughly seasoned, of full inch-thick stuff. The plank not…
Meat-Cutter
equipped kitchen; it may be taken from or added to, as occasion requires: One souppot; two vegetable-pots; one stew-kettle; one teakettle…
Family Meat-Cleaver
added to indefinitely. With those we have mentioned almost any dish may be prepared, except that of meat roasted before a fire. X…
Mortars And Pestles
Violent boiling should never be allowed with meat of any kind. For soups, stews and other dishes where the juices are to be extracted and…
Fat and Fiber
The fiber cannot be dissolved. The fat is nearly pure carbon, contained in cells covered with membrane. The application of a boiling heat…
The Albumen
Albumen is a substance well known as composing the white of eggs; the albumen of flesh is similar. Its office is to keep the fibers from…
The Osmazone
Osmazone flavors meat. The flesh of young animals contains less than that of old ones; the flesh of young animals is more insipid…
Vegetables with Meats
Many people 2 are perplexed to know just what vegetables are most proper for different meats. Potatoes should be eaten with all meats. When…
Tinned Skewers
XII. A Famous Cook on Boiling. Carème, a celebrated French cook, says of soup: The good housewife puts her meat into an earthen stock-pot…
Meat Block
SOUP should be gently simmered at least four or five hours, but longer is better. The meat should be put in a thoroughly clean pot, with…
Seamless Granite Stew-Kettle
XIV. How to Stew. STEWING is slowly simmering in a tight vessel. The liquid should never actually boil. The fire must be slow and the…