Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. In making choice of ox-beef, observe, that if the meat is young, it will have a fine smooth open grain, a pleasing carnation red colour, and be very tender.
  2. The fat must look rather white than yellow; for when it is quite yellow, the meat is seldom good.
  3. The suet likewise must be perfectly white.
  4. To know the difference between ox, cow, and bull-beef, attend to these particulars: the grain of cow-beef is closer, and the fat whiter, than that of ox-beef, but the lean is not of so bright a red.
  5. The grain of bull-beef is still closer, the fat hard and skinny, the lean of a deep red, and gives a very strong and rank scent.
Original Text
Beef. IN making choice of ox-beef, observe, that if the meat is young, it will have a fine smooth open grain, a pleasing carnation red colour, and be very tender. The fat must look rather white than yellow; for when it is quite yellow, the meat is seldom good. The suet likewise must be perfectly white. To know the difference between ox, cow, and bull-beef, attend to these particulars: the grain of cow-beef is closer, and the fat whiter, than that of ox-beef, but the lean is not of so bright a red. The grain of bull-beef is still closer, the fat hard and skinny, the lean of a deep red, and gives a very strong and rank scent.
Notes
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