ought in the
market for ten or twelve cents, from which a very rich soup may be
made, besides skimming off fat for shortening. If the bones left from
the rump be bought, they will be found full of marrow, and will give
more than a pint of good shortening, without injuring the richness of
the soup. The richest piece of beef for a soup is the leg and the shin
of beef; the leg is on the hind quarter, and the shin is on the fore
quarter. The leg rand, that is, the thick part of the leg above the
bony parts, is very nice for mince pies. Some people have an objection
to these parts of beef, thinking they must be stringy; but, if boiled
_very tender_, the sinews are not perceived, and add, in fact, to the
richness of a soup.

The thick part of a thin flank is the most profitable part in the
whole ox to buy. It is not so handsome in appearance as some other
pieces, but it is thick meat, with very little bone, and is usually
two cents less in the pound than more fashionable pieces. It is good
for roasting, and particularly for corning and salting. The navel end
of the brisket is one of the best pieces for salting or corning, and
is very good for roasting.

The rattle rand is the very best piece for corning, or salting.

A bullock's heart is very profitable to use as a steak. Broiled just
like beef. There are usually five pounds in a heart, and it can be
bought for twenty-five cents. Some people stuff and roast it.

The chuck, between the neck and the shoulder, is a very good piece for
roasting,--for steaks, or for salting. Indeed, it is good for almost
anything; and it is cheap, being from four to five cents a pound.

The richest, tenderest, and most delicate piece of beef for roasting,
or for steak, is the rump and the last cut of the sirloin. It is
peculiarly appropriate for an invalid, as it is lighter food than any
other beef.

But if economy be consulted instead of luxury, the round will be
bought in preference to the rump. It is heartier food, and, of course,
less can be eaten; and it is cheaper in price.

The shoulder of veal is the most economical for roasting or boiling.
It is always cheap, let veal bear what price it may. Two dinners may
be made from it; the shoulder roasted, and the knuckle cut off to be
boiled with a bit of pork and greens, or to be made into soup.

The breast of veal is a favorite piece, and is sold high.

The hind-quarter of veal and the loin make two good roasting pieces.
The leg is usu