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Robert Kemp Philp
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the
hough,
or
hind
leg;
the
nineholes,
or
English
buttock;
the
large
and
small
runner,
taken
from
the
rib
and
chuck
pieces
of
the
English
plan;
the
shoulder-lyer,
the
English
shoulder,
but
cut
differently;
the
spare-rib
or
fore-sye,
the
sticking
piece,
&c.
The
Scotch
also
cut
mutton
differently.
viii.
Ox-tail
is
much
esteemed
for
purposes
of
soup;
so
also
is
the
Cheek.
The
Tongue
is
highly
esteemed.
The
Heart,
stuffed
with
veal
stuffing,
roasted,
and
served
hot,
with
red
currant
jelly
as
an
accompaniment,
is
a
palatable
dish.
When
prepared
in
this
manner
it
is
sometimes
called
'Smithfield
Hare',
on
account
of
its
flavour
being
something
like
that
of
roast
hare.
ix.
Calves'
Heads
are
very
useful
for
various
dishes;
so
also
are
their
Knuckles,
Feet,
Heart,
&c.
29.
Relative
Economy
of
the
Joints.
i.
The
Round
is,
in
large
families,
one
of
the
most
profitable
parts
owing
to
its
comparative
freedom
from
bone:
it
is
usually
boiled,
and
is
generally
sold
at
the
same
price
as
the
sirloin,
and
ribs.
It
is
sometimes
divided
downwards,
close
to
the
bone;
one
side
being
known
as
the
'top
side',
and
the
other
as
the
'silver
side'.
Either
of
these
parts
is
as
good
roasted
as
boiled.
ii.
The
Brisket
is
always
less
in
price
than
the
roasting
parts.
It
is
not
so
economical
a
part
as
the
round,
having
more
bone
with
it,
and
more
fat.
Where
there
are
children,
very
fat
joints
are
not
desirable,
being
often
disagreeable
to
them,
and
sometimes
prejudicial,
especially
if
they
have
a
dislike
to
fat.
This
joint
also
requires
more
cooking
than
many
others;
that
is
to
say,
it
requires
a
double
allowance
of
time
to
be
given
for
simmering
it;
it
will,
when
served,
be
hard
and
scarcely
digestible
if
no
more
time
be
allowed
to
simmer
it
than
that
which
is
sufficient
for
other
joints
and
meats.
Joints
cooked
in
a
boiler
or
saucepan,
should
always
be
simmered,
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.
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