THE 'Queen' Cookery Books. No. 5. - Meats and Game - Paperback

THE QUEEN GOOKERY BOOKS, No. 5. MEATS AND ME - 1902 - LITTLE, if any, originality is claimed for the following recipes, most of which have appeared in the Cookery columns of the Queen during the last eight or nine years, from whence they have been collected at the request of many readers of the Queen, to save reference to back numbers not always within reach. Additional recipes have, however, been given, to bring this little work as much up to date as possible but all these, like the previous ones, have been carefully tested, and are all as I know from practical experience well within the capacity of any ordinary good plain cook, gifted with fair intelligence and a little goodwill. I desire also to take this opportunity of acknowledging my indebtedness to the various authors of standard foreign cookery books, and also to offer my grateful thanks to Mrs. A. B. Marshall, and several other well-known chefs, whose kindness has so materially helped and rendered possible my work in these last years. CONTENTS. CHAPTER I. On the Choice, C., of Meat ... ... CHAPTER 11. Beef . . . . . . . . . . . . . . . . . . CHAPTER 111. Veal . . . . . . . . . . . . . . . . . . CHAPTER IV. Mutton .., ... ... ... ... CHAPTER V. Lamb . . . . . . . . . . . . . . . . . . CHAPTER VI. Pork . . . . . . . . . . . . . . . . . . CHAPTER VII. Venison . . . . . . . . . . . . . . . CHAPTER VIII. Poultry . . . . . . . . . . . . . . . CHAPTER IX. Poultry Continlted ... ... ... ... CHAPTER X. Game . . . . . . . . . . . . .. ... CHAPTEE XI. Puddings and Pies ... . .. ... ... CHAPTER XII. Supper Di hes . .. . .. ... ... PAGE ... 1 Advertisements. M E A T S . CHAPTER I. ON THE CHOICE AND CUTTING UP OF MEAT. COMMONLsYpe al ing, the word meat, is applied only to butchers meat, as it is called, i. e., beef, veal, mutton, lamb, and pork. Besidrs these, however, we call -c ckon for our joints on venison, poultry, and game. I11 F. ancc a, nd indeed abroad generally, fish is often pressed into tlie service to act as the releve 01 joint but, though this is both a wholesome nd pleasant variety, fish joints need not be considered for tl epr esent. It must he borne in niind that the housekeeper who knows the various joints, and also can distin. guisll between good and inferior meat, is placed at a considerable advantage over the woman who has to trust to her tradesman or her cook in this matter. t may, therefore, be well to begin first by describing the appearance of the various kinds of meat. In beef the fat should be of a rich cream or pale butter colour if it is deep yellow, of a decided shade, the animal has probably been fed almost exclusively on oilcake, and it3 flesh will as a result he coarse and greasy. The fat should not bp ovrrabundant, and if it is so distribatrd as to marble the ineat clelicately, the latter is pretty surfB to Ijc. of excellent quality. The suet lruuld he white and quite firm. The lean should be of a clear, bright, , cherry-red, evenly and rather c losely grained, and elastic to the touch. Any beef of a dark brown, almost livid, shade of red inay be safely rejected as of inferior quality. The finest beef is ohtained from Scotch bullocks, fed on old, long-established English pastures. Ox beef is the be t, and indeed almost the only sort kept by good butchers, though heifer beef, which is lighter in colour and smaller in the bone than ox beef, is not to be despi ed. Bull beef is to be seenoccasionally though seldom, if ever, at a first-rate butchers, but is easily detected by its deeper colour, coarser grain, and unpleasant smell...