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EXPERIENCED COOK.
CONVINCED by my own experience, and by the nu-
meious complaints of others, of the deficiency of all
former books relating to Cookery and Domestic Eco-
nomy, I have been induced to prepare the following work ;
in which I trust it will be found that many of the imper-
fections incidental to earlier publications, have been
obviated.
As no branch of knowledge whatsoever, connected with
the profession of a cook, is of more importance than that
of choosing and purchasing provisions, with regard to their
quality, and the economy of expenditure, I shall begin
with that first—
HOW TO MARKET,
And the Seasons of the Year for Butchers' Meat, Poultry,
Fish, Sfc.
BUTCHERS’ MEAT.
Lamb. In a fore-quarter of lamb mind the neck vein :
if it be an azure blue, it is new and good; but if green or
yellow, it is near tainting, if not tainted already. In the
hinder quarter, smell under the kidney, and try the
knuckle : if you meet with a faint scent, and the knuckle
be limber, it is stale killed. For a lamb’s head, mind
the eyes: if sunk or wrinkled, it is stale; if plump and
lively, it is new and sweet. Lamb comes in in April, and
holds good till the end of August.
