United States or Saudi Arabia ? Vote for the TOP Country of the Week !


Bacon, fried pork, sausage-balls, with greens, are among the accompaniments of roasted veal, also a cut lemon. The best end of a neck of veal makes a very good roasting-piece; it, however, is composed of bone and ribs that make it quite difficult to carve, unless it is done properly.

This choice roasting-piece should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even slices in the direction of the line from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small, thin slice from underneath the bone from 5 to 6, through the tenderloin.

The sirloin is the principal roasting-piece, making a very handsome dish, and is a universal favorite. It consists of two portions, the Scotch and English sides; the former is above the lumbar bones, and is somewhat hard in ill-fed cattle; the latter consists of the muscles under these bones, which are generally covered with fine fat, and are exceedingly tender.

'I will read thee a verse from Lucretius, and you shall tell me the history of that fourth capon' he pointed to a browned carcase that, upon the spit, whirled its elbows a full third longer than any of the line. 'That is the master roasting-piece, she said, 'so he browns there not too far, nor too close, for the envoy's own eating. He considered the chicken with his head to one side.

The loin is the principal roasting-piece; the rump is the favorite steak-piece; the aitch-bone, the favorite stew; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various requirements of the culinary art; and the tail furnishes ox-tail soup a favorite English luncheon.

These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes.