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Excerpted from The Practical Home Cook-Book: Articles with useful marketing instructions and food choices for beef selection. - Good bovine beef has an open grain and it is easy to generate finger pressure; it is smooth and juicy, rich in carnation, lean, fat in cream; rich but not greasy, firm and not hard. It is small in bone and full of meat. Lamb. - When choosing lamb, choose red rich foods, close texture and smooth texture, juicy and lively appearance, white fat, but no gloss and fat. The body should be tight and rise again in the depression. Lamb. - Observe the first quarter of the neck vein, which should be blue, indicating quality and sweetness. The meat should be light and juicy, white and rich in fat, and thin in bone. Lambs should be dressed very fresh, otherwise the taste will be destroyed. It is season from April to August. venison. - Pass a knife along the bones of the hips and shoulders; if it smells sweet, the meat is fresh and delicious; if contaminated, the fleshy part of the side will look discolored and will turn black in proportion to its oldness. The venison of young venison cracks closely and smoothly. From May to Allhallows, young venison is sold all season; mother, from Michaelmas to December or January. veal. - Good, full veal white meat, smooth, juicy; fat is white, firm, rich. Beef sirloin is firmer than beef sirloin, deeper in color and harder in fat; if young and well fed, they are also suitable for eating. It is easy to determine whether the veal will be re-killed or stale because of its overall appearance, because the color changes quickly, especially under the flaps of the kidneys and breasts. The meat that killed the veal out of date felt wet and full, the joints were loose and flexible, and they had a faint, musty smell. pork. - If you are young and have sufficient food, lean meat can easily break between your fingers. If you cover your skin with your nails, your skin will sag; fat white, waxy, thin and clean. The surface of the skin looks dark, between the wrinkles of the legs and shoulders, as well as a strong, toxic odor, the skin is easy to detect expired dead pork. Pork is available from August to March. Ham and bacon. - Run the knife along the bones of the ham; if it comes out clean and delicious, then the ham is good; if it is soiled and becomes blunt, it can be contaminated or spoiled. Proofing and bacon can be demonstrated in the same way. About hundreds of thousands of precious classic books published by the publisher Forgotten Books. Please visit www.forgottenbooks.com for more information. This book is an important historical work. Forgotten books use the most advanced technology to digitally reconstruct the work, preserve the original format, and at the same time repair the flaws in the old copy. In rare cases, original defects such as defects or missing pages may be duplicated in our version. However, we have indeed succeeded in repairing most of the imperfections; any remaining flaws are intentionally left to preserve the status of these historical works.
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Orignal From: Practical Home Cooking Book: Instructions Related to Marketing and Selection of Food Articles (Classic Reprint)
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