The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and economy : and adapted to the use of servants, and families of every description / by John Farley.

  • Farley, John, active 18th century.
Date:
1811
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and economy : and adapted to the use of servants, and families of every description / by John Farley. Source: Wellcome Collection.

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    I i with salt; take out the kidney-fat quite clean, cut the pipe running along the back-bone, and rub the inside with salt. Neck.—Wipe quite dry with a cloth; trim the scrag; sprinkle the chine-bone and the inside oi the ribs with salt. Breast.—Cut out the skirt, and sprinkle both sides with salt. These joints are all to be hung, and these directions are chiefly applicable to summer. Lamb. The head of a lamb is good, if the eyes are bright and plump ; but if they are sunk and wrinkled, it is stale. II the vein in the neck of the fore-quarter appear of a fine blue, it is fresh ; but if it be green or yellow, you may be sure it is stale. In the hind quarter, if there be a faint disagreeable smell near the kidney, or if the knuckle is very limber, it is not good. Lamb is generally cut in quarters-—if divided into joints, observe the same rules as those for mutton. Veal. The flesh of a cow^-calf is whiter than that of a bull, but the flesh is not so firm; the fillet of the former is generally preferred, on account of the udder ; if the head is fresh, the eyes will be plump; but if stale, they will be sunk and wrink- led. If the vein in the shoulder is not of a bright red, the meat is not fresh: and if there are any green or yellow' spots in it, it is very bad. A good neck and breast will be white and dry; but it they are clammy, and look green or yellow at the upper end,they-are stale. The kidney is the soonest apt to taint in the loin, and if it is stale, it will be soft and slimy- A leg is good if it be firm and white ; but bad if it is limber, and the flesh flabby, with green or yellow spots. THE JOINTS IN A CALF ARE : Loin, best end - Ditto, chump ditto Fillet ----- Hind-knuckle Fore-knv’ckle - - Neck, best end - Ditto, scrag ditto Blade-bone - - Breast, best end Ditto, brisket ditto -