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Sectional Diagram of the Ox

A, Rump. B, Mouse Buttock. C, Leg, or Hock. D, Buttock, or Round. E, Aitchbone, or Top. F, Sirloin. G, Fore Ribs. H, Middle Ribs. I, Chuck Ribs. J, Neck, Clod, or Sticking Piece. K, Shin. L, Shoulder, or Leg of Mutton Piece. M, Brisket. N, Thin Flank. O, Thick Flank. P, Veiny Piece. Purchase the best meat and the best joints; they are the most economical in the end. The quality of beef depends on so many circumstances that the surest way to get it good is to buy of one respectable butcher whose word may be depended on. The following directions are given for the benefit of those who require them; they do not belong to any particular meats, those will be treated of in their proper places:--While roasting, keep a good fire and place the meat rather near it at first. After a short time, varying from ten to fifteen minutes, draw the joint back, and let it cook steadily. Baste often; a great deal depends on this. Inexperienced cooks think they have done all that is necessary when they have put the meat before the fire, and given it the prescribed time; but without frequent basting it will be dry and indigestible. Although the greatest care has been taken to give correctly the time required for cooking the various dishes, it must be remembered that to give it exactly to suit each case is impossible, because so many circumstances tend to vary it, such as the age of the animal, the time the meat has been kept after being killed, the state of the weather, the cooking apparatus used, and the quality of the fuel. The average only has been taken, and, this being understood, common sense must make allowance for the rest. It will be an assistance to remember that freshly-killed meat requires more time than that which has been kept, and also that meat needs cooking rather longer in cold weather than in hot.