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 is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the fatter parts, at the lower end of the bones.