The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds.

  • Reynolds, M. A.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    THE COMPLETE A ft T OF COOKE ft Y. DIRECTIONS HOW TO MARKET. BUTCHERS' MEAT. Lamb. In a fore quarter of lamb, mind the neck rein ; if it be of an azure blue, it is new and good ; but if green or yellow, it is near tainting, if not tainted already. In the hind quarter, smell under tho knuckle, and try it; if you meet with a faint scent, and tho knuckle be limber, it is stale. For a lamb’s head, mind tho eyes; if sunk or wrinkled, it is stale; if plump and lively, it is new and sweet. Lamb comes in April, and holds good until the end of August.