Roast beef bones, or shank bones of ham, make fine pease soup, and should be boiled with the pease the day before eaten, that the fat may be removed.
The mistress of the house will find many great advantages in visiting her larder daily, before she orders her bill of fare: she will see what things require dressing, and thereby guard against their being spoiled. Many articles may be re-dressed in a different form from that in which they were first served, and improve the appearance of the table without increasing expense. Many dishes require to be made of dressed meat or fowls. Directions for several are hereafter given.
In every sort of provisions, the best of the kind goes farthest; cutting out most advantageously, and affording most nourishment. Round of beef, fillet of veal, and leg of mutton, bear a higher price; but having more solid meat, deserve the preference. It is worth notice, however, that those joints which are inferior may be dressed as palatably, and being cheaper, ought to be bought in turn; and, when weighed with the prime pieces, the price of the latter is reduced.
In loins of meat, the long pipe which runs by the bone should be taken out, being apt to taint; as likewise the kernels of beef. Rumps and aitchbones of beef are often bruised by the blows the drovers give, and that part always taints: avoid purchasing such.
The shank bones of mutton should be saved, and, after soaking and brushing, may be added to give richness to gravies or soups; and they are particularly nourishing for the sick.
The feet of pork make various good dishes, and should be cut off before the legs be cured. Observe the same of the ears.
Calves’ tongues, salted, make a more useful dish than when dressed with the brains, which may be served without.
Some people like neats’ tongues cured with the root, in which case they look much larger; but should the contrary be approved, the root must be cut off close to the gullet, next to the tongue, but without taking away the fat under the tongue. The root must be soaked in salt and water, and extremely well cleaned before it be dressed as hereafter directed: and the tongue laid in salt for a day and night before pickled.
Great attention is requisite in salting meat; and in the country, where great quantities are cured, it is of still more importance. Beef and pork should be well sprinkled, and a few hours after hung to drain, before it be rubbed with the preserving salts; which mode, by cleansing the meat from the blood, tends to keep it from tasting strong. It should be turned daily, and if wanted soon, rubbed. A salting tub, or lead, may be used, and a cover should fit close. Those who use a good deal of salt meat will find it answer well to boil up the pickle, skim, and, when cold, pour it over meat that has been sprinkled and drained. Salt is so greatly increased in price, from the heavy duties, as to require additional care, and the brine ought not to be thrown away, as is the practice of some, after once using.
In some families great loss is sustained by the spoiling of meat. The best mode to keep that which is to be eaten unsalted is, as before directed, to examine it well; wipe it daily, and pound some charcoal, and throw over it. If meat is brought from a distance in warm weather, the butcher should be charged to cover it close, and bring it early in the morning; but even then, if it be kept on the road, while he serves the customers who are nearest to him, it will probably be flyblown. This is most frequent in the country.