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Domestic economy for girls by various writers, ed. by E.T. Stevens
Domestic economy for girls by various writers ed by ET Stevens Author:Edward Thomas Stevens Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: Butchers Shop. MEAT. To tho flesh of animals nsod for food we give the general term ' meat,' whether we obtain it from the ox, cow, calf, sheep, or pi... more »g. Yet all who have tasted the various kinds know that there is a great difference in their flavour. Perhaps a few words about beef, mutton, lamb, and pork, may guide you in the selection of tho best meat and the most economical joints whenever you are sent to the butcher's. Beef is very wholesome and tho most highly nutritious of all kinds of animal flesh. It is well adapted for persons of good appetite, those engaged in laborious occupations, and those who spend much of their time in the open air, or are called upon to endure excessive fatigue. But as it is more difficult of digestion than mutton, it is seldom recommended for invalids, except in the form of beef-tea. Beef varies very much inquality according to the breed, sex, age, and food of the animal. That from an. ox in its prime—five or six years old—is loose in grain, the muscle being red, and the fat yellowish. Be careful not to choose a joint in which. the fat is very yellow, because the deep colour shows that the animal has been fed on oil-cake, and its flesh will be flabby and inferior. Cow beef is distinguished from ox beef by its closer grain, whiter fat, and paler colour. You may readily test meat also by pressing it with your fingers, when, if it rises up quickly afterwards, you may decide that it is from an animal killed in its prime, otherwise it is inferior. Such meat will also have a streak of horny substance running through the flesh of the ribs. The roasting parts of beef, such as sirloin and ribs, are the most expensive, but joints for boiling are rather cheaper; the brisket is a penny per pound less than the prime parts, but it is not so econ...« less