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To Prepare Meats and Fish

It is not advisable to bone small fish, and all fish, as well as meats of every kind, are of finer flavor when cooked with the bones left on them.

To prepare a roast of beef remove the outer skin, and with a moist cloth wipe the surface on the inside of the cut whenever it has been exposed to dust. All joints of meat should be prepared in the same manner as beef, and should not be wet or washed when it is possible to make them clean by removing the outer skin and wiping them." To prepare a leg of mutton or lamb, the outer skin should always be carefully removed from both mutton and lamb before either of them are cooked. This is more important in the preparation of mutton and lamb than in the preparation of other meats, as mutton and lamb are both liable to have an unpleasant, wooly flavor when boiled or roasted, unless the outer skin has been removed.

To prepare steaks or chops, remove the outer skin and all superfluous fat and bones. As the fat of veal and lamb is much more delicate than that of beef and mutton a larger quantity of it can be left on the former than on the latter meats.

To Prepare Liver-Skin the liver, cut in slices half an inch thick, soak half an hour in cold salt water and dry with a soft towel.

To Prepare Sweetbreads-Put them in cold salt water and let them soak for an hour.