purpose. The best end of the ribs, or wing rib, is always to be preferred. The best end of the ribs has a strip of yellow gristle running about an inch from the outer skin. This should always be cut out before it comes to table. It is not necessary to buy all 6 ribs at once, only sufficient to make a piece thick enough to stand up on dish when roasted, or two ribs. It is generally thought more economical to have the bones taken out and the meat rolled round; the bones then serve for soup. This applies of course to the last 3 or 4 ribs, not the wing ribs.
(11) Middle Rib.—Almost always roasted. It is from this part that the top and back ribs are obtained.
(12) Chuck Rib.—Cut into steaks, etc., mainly for stewing or puddings. The bladebone steak is also cut from here.
(13) Leg of Mutton Piece.—Really part of chuck rib. Solid meat with little fat. The best for pies and puddings, as it is full of gravy. Good steaks are cut from it, and it is very economical to roast.
(14) Brisket, or Breast.—Sold at a low price for stewing or salting. Very good for either purpose, but rather fat. It is excellent cold.
(15) Clod.—Part of this is often sent if soup meat is ordered. If it is not fat, it makes good pies and puddings, but the meat should be stewed first. It is also suitable for an economical stew.
(16) Neck.—Used in the same way as the clod.
(17) Shin.—For soups, gravies and cheap stews.
(18) Ox Cheek.—This is too bony to be a very cheap joint, although it is sold at a low price, and can be made very palatable by slow stewing, or is good for soup. The brains, well soaked, and boiled or fried, make a good dish.
Besides these joints, the following parts of the ox are sold for food:—
(19) Cow-heel.—The feet are boiled and neats-foot oil extracted. These are sold by butchers with the skin on, and are cooked and sold by tripe-dressers or used for soup. They make as good jelly as calves' feet, and what remains of them is very good eating. They can be used for soup in the same way as calves' head.
(20) Ox-tail.—For soups and stews. Considered a delicacy, and, therefore, not cheap.
(21) Heart.—Generally roasted. Economical, but, on account of the closeness and hardness of the muscular tissue, very indigestible.
(22) Tongue.—Can be bought fresh or salted. Is considered a delicacy. Usually boiled and eaten cold, but also stewed as an entrée.
(23) Liver.—Very nutritious and very cheap, but coarse flavoured. Finds a ready sale in the poorest quarters. The food known as "faggots," is made of the liver and lights of sheep and bullocks, mixed with some fat.
(24) Lights, or Lungs.—Sold for cats' and dogs' food.
(25) Kidneys.—For puddings, pies, or stewing. They are cheaper and less delicate than the kidneys of sheep, and are difficult of digestion.