Lobsters are at their best when oysters are out of season, in the
summer ; in winter male lobsters only are in good condition. The
hen lobster is known by her coral spawn, which is used for garnishing
white fish, turbot, cod, &c. The quality of the lobster is judged by its
weight ; a light lobster is not a good one. If a lobster is stale, the tail
hangs limp, while if fresh it is drawn under the fish, and if pulled
out will spring back again when let go.
Crabs, also, are to be judged by their weight and stiffness. If
light and limp, they are bad.
Oysters, if fresh, will close forcibly on the knife when opened.
If the shell gapes the least bit, the oyster is losing its freshness.
When dead the shell remains open, and the oyster should not be
consumed.
Meat. — The most pepular kinds of meat are beef, mutton, veal
and pork. Of these, beef is considered to be the most nutritious,,
mutton the most digestible, whilst veal and pork, though nourishing,
are not nearly so digestible as either beef or mutton. Meat that has
an excessive amount of fat is not economical to buy. Joints with
undue proportion of bones are very unprofitable. In buying meat
always remember the kind best suited for your purpose, whether for
MARKETING
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boiling, roasting, braising or stewing : as many advantages and dis-
advantages are thereby gained or lost.
The following characteristics must be looked for in good beef and
mutton : —
A. It is neither of a pale pink colour, nor of a deep purple tint ; for
the former is generally considered as a sign of disease,
whilst the latter indicates that the animal has not been
slaughtered, but has died with the blood in it, or has suffered
from acute fever.
B. It has a marbled appearance from the ramifications of the little
veins of fat among the muscles.
C. It should be firm and elastic to the touch, and scarcely moisten
the fingers — bad meat being wet and soddened and flabby,
with the fat looking like jelly or wet parchment.
D. It should have little or no odour, and the odour should not be
disagreeable ; diseased meat has a sickly cadaverous smell,
and sometimes a smell of physic.
Good meat will neither shrink nor waste much in- cooking.
Beef (that is ox-beef), when young and tender, should have a fine
open grain, and be of a deep red. It should be- elastic to the touch ;
that is, if pressed with the fingers, the flesh should rise again and
leave no mark. When the meat is clammy or flabby, and has a faint
smell, it is a sign that it is stale and unfit for use. The fat must .fie
white, and firm to the touch, and in some parts' as .if it were matted
in the flesh.
An ox, when killed and skinned, is generally divided into about
twenty parts or joints. The manner of cutting up beef and other
meat varies. The diagram given shows the most profitable method.
Page 11
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lobsters are at their best when oysters are out of season, in the summer ; in winter male lobsters only are in good condition. The hen lobster is known by her coral spawn, which is used for garnishing white fish, turbot, cod, &c. The quality of the lobster is judged by its weight ; a light lobster is not a good one. If a lobster is stale, the tail hangs limp, while if fresh it is drawn under the fish, and if pulled out will spring back again when let go.
Crabs, also, are to be judged by their weight and stiffness. If light and limp, they are bad.
Oysters, if fresh, will close forcibly on the knife when opened. If the shell gapes the least bit, the oyster is losing its freshness. When dead the shell remains open, and the oyster should not be consumed.
Meat. — The most popular kinds of meat are beef, mutton, veal and pork. Of these, beef is considered to be the most nutritious, mutton the most digestible, whilst veal and pork, though nourishing, are not nearly so digestible as either beef or mutton. Meat that has an excessive amount of fat is not economical to buy. Joints with undue proportion of bones are very unprofitable. In buying meat always remember the kind best suited for your purpose, whether for boiling, roasting, braising or stewing : as many advantages and disadvantages are thereby gained or lost.
The following characteristics must be looked for in good beef and mutton : —
A. It is neither of a pale pink colour, nor of a deep purple tint ; for
the former is generally considered as a sign of disease, whilst the latter indicates that the animal has not been slaughtered, but has died with the blood in it, or has suffered from acute fever.
B. It has a marbled appearance from the ramifications of the little
veins of fat among the muscles.
C. It should be firm and elastic to the touch, and scarcely moisten
the fingers — bad meat being wet and soddened and flabby, with the fat looking like jelly or wet parchment.
D. It should have little or no odour, and the odour should not be
disagreeable ; diseased meat has a sickly cadaverous smell, and sometimes a smell of physic.
Good meat will neither shrink nor waste much in- cooking.
Beef (that is ox-beef), when young and tender, should have a fine open grain, and be of a deep red. It should be elastic to the touch ; that is, if pressed with the fingers, the flesh should rise again and leave no mark. When the meat is clammy or flabby, and has a faint smell, it is a sign that it is stale and unfit for use. The fat must be white, and firm to the touch, and in some parts as if it were matted in the flesh.
An ox, when killed and skinned, is generally divided into about twenty parts or joints. The manner of cutting up beef and other meat varies. The diagram given shows the most profitable method.