The bride's cook book

13. Bony end of Shoulder. For Soups. 14. Shin. For Soups. Loin (including Tenderloin and Sirloin.) For Roasts and Steaks. (A choice selection.) Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef. Rump. Roasts and Steaks. (This should be cut across the grain.) Veiny Piece. Soups. For Stews and Round. Stews, Beef Tea, poorer Steak. Leg. Soups and Stews. Tail. For Soups. 22. Pin Bone. For Roasts. The bones, gristle, tendons and other gelatinous portions are good for soup stock. MUTTON. Shoulder. For Boiling. Breast. Roast, Stews and Chops, end for Roasts, Loin. Best Chops. Neck. Best Stews, Pies. end for Cutlets, Neck. For Stewing Pieces. Head. Not used. Loin. For Roasts, Chops. Leg. For Roasts, Boiling. TO FRY FISH After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in Indian meal. Have a thick-bottomed frying pan with plenty of fat salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot. TO BROIL FISH Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking. Put a good piece of butter substitute into a dish, enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife put the butter over every part. Serve very hot. TO BAKE FISH WHOLE No. I Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter substitute, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter substitute. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish. BAKED FISH No. II Take whatever fish may be desired and place in baking pan. Chop up a little onion, garlic, parsley and tomatoes and spread over fish; then moisten with a little olive oil and bake in moderate oven for about 20 minutes. (This recipe will be found very good for small sole. Rex sole, or sandabs.) Add salt and pepper to taste. BROILED SALT MACKEREL Freshen by soaking it over night in water, being careful that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a greased fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar. BROILED SALMON Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten eggs and roll in corn meal. Place in a spider, cook both sides quickly. Drain and lay them in a dish. Garnish them with a few pieces of lemon dipped in parsley chopped fine and some eggs fried in oil. BOILED SALMON