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Beef

Beef is considered by many the best and most wholesome, as it is certainly the most economical meat that can be purchased for family use. It is in season all the year round, though it can be had in perfection in winter only, because then the joints can be hung until the meat is quite tender. The heart, head, sweetbreads, and kidneys should always be used fresh. Ox beef is the best; the flesh is smoothly grained and rather open; if the animal is young it rises when pressed with the finger. The lean is of a bright red colour, and the fat white rather than yellow. Very lean beef is always of inferior quality, whilst very fat beef is objectionable because it is so wasteful. Heifer beef is the best for small families; the grain is closer, the colour paler, and the fat whiter than ox beef. Bull beef is dark in colour, with a coarse grain, very little fat, and a strong, meaty smell. It should never be chosen. If beef is to be tender the joints should be hung as long as the weather will permit. In summer time they should be examined every day, and any moisture that may arise should be scraped off. Beef that is to be roasted should not be washed unless it is quite necessary. If any part has been touched with flies it may be rubbed with a cloth which has been dipped in vinegar, then dried quickly. Powdered charcoal rubbed over the meat will restore it if slightly tainted. Before hanging the joints care should be taken to remove the soft cord which runs down the bone of the sirloin and ribs, and to trim off all superfluous fat. An ox is usually cut up and dressed as follows:-- SIRLOIN. Prime roasting joint. The chump end is the finest part, as it contains the largest portion of the undercut or fillet. Excellent steaks may be cut from this fillet, and are considered by some superior to rump steak. The sirloin should be hung as long as possible before it is cooked. Two sirloins cut together form a baron of beef. Price per pound, 10d. to 1s. RUMP. Upper part or chump end roasted-Lower or silver side salted and boiled. Middle part cut into steaks. Price per pound, 11d. to 1s.; steak, 1s. 2d. to 1s. 4d.

AITCHBONE. Salted and boiled or stewed, sometimes roasted. Price per pound, 7 1/2d. to 8 1/2d.

BUTTOCK OR ROUND. Boiled, stewed, or cut into steaks. The upper side if hung for a few days makes an excellent and economical roasting joint. Price per pound, 10d. to 11d.

MOUSE ROUND. Boiled or stewed. Price per pound, 10d. to 11d. VEINY PIECE. Steaks. Inferior in quality to the rump. Price per pound, 11d. to 11 1/2d.

THICK FLANK. Fine boiling piece. Price per pound, 10d. to 11d. THIN FLANK. Boiled. This part is excellent when boned, rolled, and pressed. Price per pound, 8d.

LEG. Stewed, and good for soup. Price per pound, 4d. to 9d. FORE RIBS (five ribs). Roasted. Prime roasting part. Price per pound, 10d. to 1s.

MIDDLE RIBS (four ribs). Economical roasting part. Price per pound, 10d. CHUCK RIBS (three ribs). Steaks. Second quality. Price per pound, 8d. to 10d. SHOULDER, OR LEG OF MUTTON PIECE. Boiled or stewed. Price per pound, 10d. to 11d.

BRISKET. Boiled or stewed. Excellent when salted and pressed. Price per pound, 7d. to 8d.

CLOD. Boiled or stewed. Used in making gravy. Price per pound, 6d. to 9d. NECK. Soups, gravies, etc. Price per pound, 5d. to 8d. SHIN. Soups and gravies. Also for stewing. Price per pound, 4d. to 9d. CHEEKS. Brawn, soup, etc. Price per pound, 4 1/2d.

TAIL. Soup. Stewed. Each, 1s. 3d. to 2s. 9d.

TONGUE. Salted and boiled. Each, 5s. to 6s.

HEELS. Stewed for jelly and stock. Each, 9d. to 1s.

LIVER. Stewed and fried. Price per pound, 5d. Besides these there is the PALATE, which is stewed or fried; the HEART, which is stuffed and roasted; the SWEETBREADS and TRIPE, which are cooked in various ways; and the SKIRT, which makes rich gravy.