n," or cat butcher), sheep's is esteemed
next to calf's, and it is, in fact, more delicate than beef liver. The
nicest way to cook it is in very _thin_ slices (not the inch-thick
pieces one often sees), each slice dipped in flour and fried in pork or
bacon fat, and pork or bacon served with it. But the more economical way
is to put it in a pan, dredge it with flour, pin some fat pork over it,
and set it in a hot oven; when very brown take it out; make nice brown
gravy by pouring water in the pan and letting it boil on the stove,
stirring it well to dissolve the glaze; pour into the dish, and serve.
The heart should be stuffed with bread-crumbs, parsley, thyme, and a
_little_ onion, and baked separately. Or, for a change, you may chop the
liver up with a few sweet herbs and a little pork (onion, or not, as you
like), and some bread-crumbs. Put all together in a crock, dredge with
flour, cover, and set in a slow oven for an hour and a half; then serve,
with toasted bread around the dish.

It is very poor economy to buy inferior meat. One pound of fine beef has
more nourishment than two of poor quality. But there is a great
difference in prices of different parts of meat, and it is better
management to choose the cheap part of fine beef than to buy the sirloin
of a poor ox even at the same price; and, by good cooking many parts not
usually chosen, and therefore sold cheaply, can be made very good. Yet
you must remember, that a piece of meat at seven cents a pound, in which
there is at least half fat and bone, such as brisket, etc., is less
economical than solid meat at ten or twelve.

Pot roasts are very good for parts of meat not tender enough for
roasting, the "cross-rib," as some butchers term it, being very good for
this purpose; it is all solid meat, and being very lean, requires a
little fat pork, which may be laid at the bottom of the pot; or better
still, holes made in the meat and pieces of the fat drawn through,
larding in a rough way, so that they cut together. A pot roast is best
put on in an iron pot, without water, allowed to get finely brown on one
side, then turned, and when thoroughly brown on the other a little water
may be added for gravy; chop parsley or any seasoning that is
preferred. Give your roast at least three hours to cook. Ox cheek, as
the head is called, is very good, and should be very cheap; prepare it
thus:

Clean the cheek, soak it in water six hours, and cut the meat from the
bones, wh