, 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.