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1036
Enquire within upon everything
·
Robert Kemp Philp
22
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.
30.
Food
in
Season.
There
is
an
old
maxim,
"A
place
for
everything,
and
everything
in
its
place,"
To
which
may
be
added
another,
"A
season
for
everything,
and
everything
in
season."
[Fish,
Poultry,
&c.,
whose
names
are
distinguished
by
Italics
[here
marked
like
this]
in
each
month's
"Food
in
Season,"
are
to
be
had
in
the
highest
perfection
during
the
month.]
31.
In
Season
in
January.
i.
Fish.
Barbel,
brill,
carp,
cod,
crabs,
cray-fish,
dabs,
dace,
eels,
flounders,
haddocks,
herrings,
lampreys,
ling,
lobsters,
mussels,
oysters,
perch,
pike,
plaice,
prawns,
salmon-trout,
shrimps,
skate,
smelts,
soles,
sprats,
sturgeon,
tench,
thornback,
turbot,
whiting.
ii.
Meat.--Beef,
house-lamb,
mutton,
pork,
veal,
and
doe
venison.
iii.
Poultry
and
Game.--Capons,
chickens,
ducks,
wild-ducks,
fowls,
geese,
grouse,
hares,
larks,
moor-game,
partridges,
pheasants,
pigeons
(tame),
pullets,
rabbits,
snipes,
turkeys
(hen),
widgeons,
woodcocks.
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