ORANGES, Iced.
Ingredients.—Oranges; to every lb. of pounded loaf sugar allow the whites of 2 eggs. Mode.—Whisk the whites of the eggs well, stir in the sugar, and beat this mixture for ¼ hour. Skin the oranges, remove as much of the white pith as possible without injuring the pulp of the fruit; pass a thread through the centre of each orange, dip them into the sugar, and tie them to a stick. Place this stick across the oven, and let the oranges remain until dry, when they will have the appearance of balls of ice. They make a pretty dessert or supper dish. Care must be taken not to have the oven too fierce, or the oranges would scorch and acquire a brown colour, which would entirely spoil their appearance. Time.—From ½ to 1 hour to dry in a moderate oven. Average cost, 1½d. each. Sufficient.—½ lb. of sugar to ice 12 oranges. Seasonable from November to May.
ORANGES, Preserved.
Ingredients.—Oranges; to every lb. of juice and pulp allow 2 lbs. of loaf sugar; to every pint of water ½ lb. of loaf sugar. Mode.—Wholly grate or peel the oranges, taking off only the thin outside portion of the rind. Make a small incision where the stalk is taken out, squeeze out as much of the juice as can be obtained, and preserve it in a basin with the pulp that accompanies it. Put the oranges into cold water; let them stand for 3 days, changing the water twice; then boil them in fresh water till they are very tender, and put them to drain. Make a syrup with the above proportion of sugar and water, sufficient to cover the oranges; let them stand in it for 2 or 3 days; then drain them well. Weigh the juice and pulp, allow double their weight of sugar, and boil them together until the scum ceases to rise, which must all be carefully removed; put in the oranges, boil them for 10 minutes, place them in jars, pour over them the syrup, and, when cold, cover down. They will be fit for use in a week. Time.—3 days for the oranges to remain in water, 3 days in the syrup; ½ hour to boil the pulp, 10 minutes the oranges. Seasonable.—This preserve should be made in February or March, when oranges are plentiful.
OX, The.
The manner in which a side of beef is cut up in London is shown in the engraving on this page. In the metropolis, on account of the large number of its population possessing the means to indulge in the “best of everything,” the demand for the most delicate joints of meat is great, the price, at the same time, being much higher for these than for the other parts. The consequence is, that in London the carcass is there divided so as to obtain the greatest quantity of meat on the most esteemed joints. In many places, however, where, from a greater equality in the social condition and habits of the inhabitants, the demand and prices for the different parts of the carcasses are more equalized, there is not the same reason for the butcher to cut the best joints so large.
The meat on those parts of the animal in which the muscles are least called into action is most tender and succulent; as, for instance, along the back, from the rump to the hinder part of the shoulder; whilst the limbs, shoulder, and neck are the toughest, driest, and least-esteemed.
The names of the several joints in the hind and fore quarters of a side of beef, and the purposes for which they are used, are as follows:—
SIDE Of BEEF, SHOWING THE SEVERAL JOINTS.