Head Boiled Breast Stewed Shoulder Stewed or Roasted Ribs Stewed or Roasted Neck Stewed The hind quarter is divided into — Parts How Cooked Loin Stewed, Sauted, Roasted, Broiled Leg Stewed, Sauted, Roasted Other parts of the veal creature used as food — Parts How Cooked Tongue Boiled, Braised Brains Stewed, Scalloped Heart Baked, Braised Liver Broiled, Sauted Kidneys Boiled, Stewed Sweetbreads Stewed, Sauted, Fried The best veal is from a calf six to twelve weeks old. The meat should be pinkish white, fine-grained, and ten- der, and there should be a large amount of fine white fat on the legs and around the kidneys. Pork Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat. The upper part of the fore legs, or the shoulders, and the 20 LOWyEY'S COOK BOOK upper parts of the hind legs, or the hams, are salted and smoked. The sides of the pork creature are salted and smoked for bacon. The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork. The head is used for making souse and cheese. The feet are sold fresh or pickled. The brains, livers, and kidneys are also used the same as those of beef. Poultry ajid Game Poultry- includes all domestic birds. In buying poultry, select birds which have been freshly killed and hand-picked. Pin feathers are found on young birds, and hairs on older birds. The birds should be short and plump, with considerable meat on the breast. Fat, but not too fat. Young birds have the cartilage at the end of the breast- bone soft and pliable. For roasting, buy poultry from three months to a year old. For braising, stewing, and slower methods of cook- ing, buy older birds, as they contain a larger proportion of meat than the vouuo^er birds. Game includes animals that are hunted in field or forest. Venison is cut like mutton. The meat is much darker than beef meat, and the fat is whiter; it is cooked in the same ways as mutton. Birds are sold with the feathers on, but have the mar- ket man remove them. All game is expensive, and so is a delicacy. In buving game, that which has hung three weeks or more is considered best. DINNERS AND LUNCHEONS 21 DINNERS AND LUNCHEONS The Formal Dinner A formal dinner generally consists of ten courses, but may be eight or twelve. In order to have one harmonious whole, the different courses must blend well with each other. Avoid repetition; if oysters appear in the first course, they must not appear again. Observe these two points particularly in arranging the table: first, have the table linen immaculate and without folds; and second, arrange the covers with mathematical exactness. The table may be square, oblong, or round ; it must be covered with a soft pad, and then with the tablecloth, which should hang over the sides of the table at least one quarter of a yard on every side.

AI-modernized reading of the original text

Head Boiled Breast Stewed Shoulder Stewed or Roasted Ribs Stewed or Roasted Neck Stewed The hind quarter is divided into — Parts How Cooked Loin Stewed, Sauted, Roasted, Broiled Leg Stewed, Sauted, Roasted Other parts of the veal creature used as food — Parts How Cooked Tongue Boiled, Braised Brains Stewed, Scalloped Heart Baked, Braised Liver Broiled, Sauted Kidneys Boiled, Stewed Sweetbreads Stewed, Sauted, Fried The best veal is from a calf six to twelve weeks old. The meat should be pinkish white, fine-grained, and tender, and there should be a large amount of fine white fat on the legs and around the kidneys. Pork Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat. The upper part of the fore legs, or the shoulders, and the upper parts of the hind legs, or the hams, are salted and smoked. The sides of the pork creature are salted and smoked for bacon. The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork. The head is used for making souse and cheese. The feet are sold fresh or pickled. The brains, livers, and kidneys are also used the same as those of beef. Poultry ajid Game Poultry- includes all domestic birds. In buying poultry, select birds which have been freshly killed and hand-picked. Pin feathers are found on young birds, and hairs on older birds. The birds should be short and plump, with considerable meat on the breast. Fat, but not too fat. Young birds have the cartilage at the end of the breastbone soft and pliable. For roasting, buy poultry from three months to a year old. For braising, stewing, and slower methods of cooking, buy older birds, as they contain a larger proportion of meat than the younger birds. Game includes animals that are hunted in field or forest. Venison is cut like mutton. The meat is much darker than beef meat, and the fat is whiter; it is cooked in the same ways as mutton. Birds are sold with the feathers on, but have the market man remove them. All game is expensive, and so is a delicacy. In buving game, that which has hung three weeks or more is considered best. The Formal Dinner A formal dinner generally consists of ten courses, but may be eight or twelve. In order to have one harmonious whole, the different courses must blend well with each other. Avoid repetition; if oysters appear in the first course, they must not appear again. Observe these two points particularly in arranging the table: first, have the table linen immaculate and without folds; and second, arrange the covers with mathematical exactness. The table may be square, oblong, or round ; it must be covered with a soft pad, and then with the tablecloth, which should hang over the sides of the table at least one quarter of a yard on every side.

Lowney's cook book