Miscellaneous directions respecting Meat.
A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.—Shoulder of veal, knuckle cut off for soup.—Breast of veal, thin end stews, or re-heats as a stew.—Half a calf’s head boils, then hashes, with gravy from the bones.—For mock turtle soup, neats’ feet instead of calf’s head, that is, two calves’ feet and two neats’ feet.—Giblets of all poultry make gravy.—Ox-cheek, for soup and kitchen.—Rump of beef cut in two, thin part roasted, thick boiled: or steaks and one joint, the bone for soup.—The trimmings of many joints will make gravy.—To boil the meat white, well flour the joint and the cloth it is boiled in, not letting any thing be boiled with it, and frequently skimming the grease.—Lamb chops fried dry and thin make a neat dish, with French beans in cream round them. A piece of veal larded in white celery sauce, to answer the chops.—Dressed meat, chopped fine, with a little forcemeat, and made into balls about the size of an egg, browned and fried dry, and sent up without any sauce.—Sweetbreads larded in white celery sauce.—To remove taint in meat, put the joint into a pot with water, and, when it begins to boil, throw in a few red clear cinders, let them boil together for two or three minutes, then take out the meat, and wipe it dry.—To keep hams, when they are cured for hanging up, tie them in brown paper bags tight round the hocks to exclude the flies, which omission occasions maggots.—Ginger, where spice is required, is very good in most things.