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boiled. Tlie scrag end of mutton is very
good stewed with rice.
Lamb should be small; of a pale eoloured
red, and fat. Lamb is generally roasted.
The leg of “house lamb" (which is in
season just before Cliristmas), is sometimes
boiled and served with white sauce.
Venison.—Venison is not very often
bought, but when it is you can tell as to its
being “high” or not, by running a skewer I
into the shoulder, and observing the scent |
on it when withdrawn. The fat should be
thick and clean. If the cleft of the haunch
is smooth and close, the animal is young.
Pork. — Buy pork of a respectable
butcher ; or get it from some place where
you know it has been carefully fed ; from a
dairy farm is the best place, or from a
miller’s, or even from some country neigh-
bour, as diseased or bad pork is very dan-
gerous food. The fat of pork should be
firm, and the lean white, and finely grained.
The rind or skin thin and smooth. If the
flesh feels clammy to the touch the pork is
bad. If the fat has kernels in it the pig has
. been measly, and the meat should not be
eaten. Pork should be perfectly sweet to
I be good, therefore do not hang it long.
The PIG is divided thus :—
1. Spare rib.
2. liand.
I' 3- P'elly-
1 4. Fore 'oin,
5. Hind loin.
6. Leg.
