cutting
out most advantageously, and affording most nourishment.

Round of beef, fillet of veal, and leg of mutton, bear a higher price;
but having more solid meat, deserve the preference. It is worth notice,
however, that those joints which are inferior may be dressed as
palatably, and being cheaper ought to be bought in turn; and when
weighed with the prime pieces, the price of the latter is reduced.

In loins of meat, the long pipe which runs by the bone should be taken
out, being apt to taint, as likewise the kernels of beef.

Rumps and aitch bones of beef are often bruised by the blows the drovers
give, and that part always taints: avoid purchasing such.

The shank bones of mutton should be saved, and after soaking and
bruising may be added to give richness to gravies and soups, and they
are particularly nourishing for the sick.

Calves' tongues, salted, make a more useful dish than when dressed with
the brains, which may be served without.

Some people like neats' tongues cured with the root, in which case they
look much larger; but should the contrary be approved, the root must be
cut off close to the gullet, next to the tongue, but without taking away
the fat under the tongue. The root must be soaked in salt and water, and
extremely well cleaned before it be dressed; and the tongue laid in salt
for a night and day before pickled.

Great attention is requisite in salting meat, and in the country, where
great quantities are cured, it is of still more importance. Beef and
pork should be well sprinkled, and a few hours after hung to drain,
before it be rubbed with the preserving salts; which mode, by cleansing
the meat from the blood, tends to keep it from tasting strong; it should
be turned daily, and, if wanted soon, rubbed. A salting tub may be used,
and a cover should fit close. Those who use a good deal of salt will
find it well to boil up the pickle, skim, and when cold pour it over
meat that has been sprinkled and drained. In some families great loss is
sustained by the spoiling of meat. If meat is brought from a distance in
warm weather, the butcher should be charged to cover it close, and bring
it early in the morning.

Mutton will keep long, by washing with vinegar the broad end of the leg;
if any damp appears, wipe it immediately. If rubbed with salt lightly,
it will not eat the worse. Game is brought in when not likely to keep a
day, in the cook's apprehension, yet may be preserved two or three d