Cookery for every household

Canadian and Danish hams are also in the market in large quantities, and although the flavour is not considered so delicate as that of the home-cured variety, their moderate price recommends them to those who have to study economy. Bacon. — Bacon must be fresh and free from any unpleasant smell. The rind should be smooth and thin, the fat firm and of a pinkish white colour, while the lean should adhere closely to the bone and be of a nice red colour. There should be as little gristle as possible. The following diagram will give a general idea of the way in which a side of bacon is usually cut in England ; there will of course be sub-divisions to make smaller pieces. What is known as “ streaky ” bacon and the flank are considered the finest, but, being much in demand, they fetch a high price. The back and loin are also prime pieces, while the fore-end and gammon, although not so fine in texture, do excellently for boiled bacon. Side of Bacon 1. Collar. 2. Back. 3. Loin. 4. Corner. 5. Gammon. 6. Flank. 7. Streaky. S. Fore-end. Suet. — This must be very fresh and of good quality. The solid fat which surrounds the kidney, either beef or mutton, is considered the best. Beef suet should be cream-coloured or pale yellow, and mutton suet very white and waxy. Both should be very firm and dry. Beef suet is considered richer than mutton suet, while veal suet is particularly delicate. Internal Meats. — All inside meats such as tripe, liver, kidneys, sweetbreads, &c„ must be bought very fresh and used at once. Venison. — See p. 297. Frozen Meat. — Large quantities of meat are now imported from abroad in a frozen condition and sold in this country at a considerably lower prico than that of home production. New Zealand, Australia, the United States, S. America, and Canada all send us in supplies. The prejudice against this kind of meat has to a large extent disappeared, and it is certainly an immense boon to those who cannot afford the high prices asked for our home-fed meat. Needless to say, this foreign meat does not equal British meat as far as quality and flavour are concerned ; the process of freezing apparently takes away from its goodness, J>ut with careful thawing and good cooking, it compares very favourably with the more expensive joints, and in many cases it requires an experienced palate to detect the difference. Mutton and lamb seem to suffer less than beef from the process of freezing. That known as Canterbury lamb is the best. When ordering frozen meat it must be remembered that it will not keep in warm weather without a refrigerator. It must also be remembered that the meat will shrink considerably in cooking. DIFFERENT JOINTS OF MEAT AND THEIR USES The cutting up of meat varies somewhat according to the locality, and also according to the special demands of the people with whom the butchers have to deal. The following diagrams will give an idea of how the different animals are cut up by English and Scotch butchers, and may also be of assistance to the housewife in knowing what piece to order for the special purpose she has in view. BEEF Diagram showing mode of cutting up Beef in England 10. Fore Ribs. 1. Sirloin. 2. Rump. 3. Aitchbone. 4. Buttock. 5. Mouse Buttock. 6. Veiny parts. 7. Thick Flank. 8. Thin Flank. 9. Shin. 11. Middle Ribs. 12. Chuck Ribs.