Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.
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[mother dish, i.e., fillets-de-ixuf, one of the ^best dishes ever served. The rump is preferred to the sirloin by tepicures ; but it is too large to serve whole. 'A. sufficiently large joint is cut from the t chump end to roast. For the servants' hall, or as a dinner for a Jarge family where economy is essential, the bbuttock of beef is excellent, and very profi- i.table. It is cheaperthan the other roasting pportions of the ox, has no bones, and .'.affords quantities of rich gravy. But it jshould be hung for some time until quite titender. The round, aitchbone, and silver- rSide are usually salted and boiled. The meek is used for making soup or gravy—ask i.for it as “ gravy beefthe thin flank is the part to be collared. A " rumpsteak "is to be ordered for frying, &c. A “beefsteak" does for stewing, puddings, pies, &c. The inferior and cheaper parts of beef make excellent bouilli—a dish for which you will find directions in the body of the book. Veal should be small and white, and the kidney well covered with fat. The calf should not be older than eight or ten weeks when it is killed, or the flesli will be coarse. If veal is large it should be cheaper, as it is less delicate. The flesh should be dry, closely grained, and white ; if it is moist and clammy it is stale, and not fit for cook- ing. The fillet, loin, shoulder, and best end of the neck are the roasting joints. The A L.\mb is divided thus :— I. Leg. I 2. Loin. | 3. Sho.ilder. | 4. Breast. | 5. Ribs.