skin; and soft cartilage at the end of the
breastbone. Long hairs denote age. (_b_)
Turkeys.--These should be plump, have smooth,
dark legs, and soft cartilage. (_c_)
Geese.--These should be plump and have many pin
feathers; they should also have pliable bills
and soft feet.

8. Care of meat:

(1) Remove the meat from the wrapping paper as
soon as it arrives, to prevent the loss of
juices. The butcher should use waxed paper next
to the meat.

(2) Wipe the meat all over with a damp cloth,
but do not put it into water.

(3) Place the meat on an earthen or enamel
dish, and set it in a cool place until
required.

(4) Frozen meat should be thawed in a warm room
before being cooked.

LESSON III

9. General ways of preparing meat:

(1) Extracting certain substances.--(_a_)
Soup--substances extracted in water from lean
meat, bone, and fat. (_b_) Beef-tea--substances
extracted in water from lean meat. (_c_)
Bouillon--substances extracted in water from
lean meat and flavoured with vegetable. (_d_)
Beef juice--juices extracted from lean meat by
heat only, or by pressure.

(2) Retaining all substances.--Roasts, boiling
pieces, steaks, chops, cutlets.

(3) Retaining part and extracting part.--Stews.

10. Notes on tough meat:

(1) The toughness of meat depends on the
thickness of the connective tissue holding the
muscle tubes together.

[Illustration: Cuts of beef

1. Neck, stews and soup. 2. Chuck ribs, cheaper roasts. 3. Prime ribs,
very good roasts. 4. Loin, best steaks or roasts (sirloin, tenderloin,
porterhouse). 5. Rump, roasts and steak. 6. Brisket, stews or corned
beef. 7. Fore shank, soup. 8. Shoulder, stews or pot-roasts. 9. Short
ribs, stews or cheap roasts. 10. Navel, corned beef. 11. Plate, stews or
corned beef. 12. Flank, stews or corned beef. 13. Round, steaks. 14. 2nd
cut round, stews and soup. 15. Hind shank, stews and soup. 16. Tail,
soup.]

[Illustration: Bony structure]

(2) The connective tissue is made thick and
tough by two causes.--(_a_) Age--in old
animals the connective tissue has grown thick.