and scarcely digestible if no more time be allowed to simmer
it than that which is sufficient for other joints and meats. Joints
cooked in a boiler or saucepan, should always be _simmered_, that
is to say, boiled as slowly as possible. Meat boiled fast, or "at a
gallop," as the phrase goes, is always tough and tasteless. The
brisket is excellent when stewed; and when cooked fresh (i.e.,
unsalted) an excellent stock for soup may be extracted from it, and
yet the meat will serve as well for dinner.

iii. The Edge-bone, or Aitch-bone,

is not considered to be a very economical joint, the bone being large
in proportion to the meat; but the greater part of it, at least, is as
good as that of any prime part. On account of the quantity of bone in
it, it is sold at a cheaper rate than the best joints. It may be
roasted or boiled.

iv. The Rump

is the part of which the butcher makes great profit, by selling it in
the form of steaks, but the whole of it may be purchased as a joint,
and at the price of other prime parts. It may be turned to good
account in producing many excellent dishes. If salted, it is simply
boiled; if used unsalted, it is generally stewed.

v. The Veiny Piece

is sold at a moderate price per pound; but, if hung for a day or two,
it is very good and very profitable. Where there are a number of
servants and children to have an early dinner, this part of beef will
be found desirable.

vi. The Leg and Shin

afford excellent stock for soup; and, if not reduced too much, the
meat taken from the bones may be served as a stew with vegetables; or
it may be seasoned, pounded with butter, and potted; or, chopped very
fine, and seasoned with herbs, and bound together by egg and bread
crumbs, it may be fried in balls, or in the form of large eggs, and
served with a gravy made with a few spoonfuls of the soup.

vii. Ox Cheek

makes excellent soup. The meat, when taken from the bones, may be
served as a stew.

viii. The Sirloin and the Ribs

are the roasting parts of beef, and these bear in all places the
highest price. The more profitable of these two joints at a family
table is the ribs. The bones, if removed from the beef before it is
roasted, are useful in making stock for soup. When boned, the meat of
the ribs is often rolled up on the shape of a small round or fillet,
tied with string, and roasted; and this