arter of Lamb, 140
13 Haunch of Venison, 141
14 Round of Beef, 141
15 Brisket of Beef, 141
16 Leg of Pork, 141
17 Haunch of Mutton, 141
18 Goose, 142
19 A Fowl, 142
20 Partridge, 143
21 Pigeons, 143
22 Turkey, 143
23 Cod's Head, 144

PRACTICAL COOKERY.

1. _Observations respecting Meat._

Meat to be in perfection should be kept a number of days when the
weather will admit of it. Beef and mutton should be kept at least a week
in cold weather, and poultry three or four days. If the weather is hot,
it will keep but a short time. It should be kept in a cool, airy place,
away from the flies, and if there is any danger of its spoiling, a
little salt should be rubbed over it. When meat is frozen, it should be
put into lukewarm water, and not taken out till the frost is extracted.
If there is any frost in it when put to the fire, it will not cook well.
The best way to boil it is to put it in cold water, and boil it gently,
with just water enough to cover it, as it hardens by furious boiling.
The part that is to be up on the table, should be down in the pot, as
the scum that rises is apt to make the meat look dark--the scum should
be taken off as soon as it rises. The liquor in which all kinds of fresh
meat is boiled, makes a good soup, when thickened and seasoned. Boiling
is the cheapest way of cooking meat, provided you make a soup of the
liquor; if not, it is the dearest, as most of the gelatine is extracted
by the process of boiling, which is the most nourishing part, and if not
used for soup, is completely lost. In roasting meat, only the juices and
fat are extracted, but not lost, as the juices make good gravy, and the
fat is good for various culinary purposes. When it is put down to roast,
there should be a little water in the dripping pan. For broiling, the
bars of the gridiron should be perfectly clean, and greased w