Choosing Beef

Ox beef is the best; is a fine-grained meat. The lean is of a bright red color, intermingled with grains of fat when very good. The fat should be white, not yellow, and the suet white and firm. Bull fat is dark colored and coarse grained, and should be avoided. Beef should not be lean, for if it is so, it is tough and bad.

The rib or sirloin is the best for roasting. Take care to have your sirloin cut from the slim end. Epicures prefer the rump, but it is too large for small families, and we wish to treat of household dishes only.

Veal should be small and white, the flesh dry and closely grained. Veal makes good stock for rich soups.

Choosing Mutton

Mutton should be dark colored, and have plenty of fat. The older mutton is, the better it is. The saddle is the best; the haunch next. The legs and loin separated are the best joints after the haunch.

Choosing Lamb

Lamb should be small, of a pale red color, and fat.

Choosing Pork

The fat of pork should be firm, and the lean white and finely grained; the rind thin and smooth.

Choosing Bacon

The rind should be thin, the fat firm and pinkish, the lean tender and fast to the bone.

How To Test a Ham

Stick a small knife into it up to the knuckle. If, when drawn out, it has a nice smell, the ham is good; if otherwise, reject it.

How To Test Venison

Test in the same manner as a ham. The fat should be thick and clean. If the cleft of the haunch is smooth and close, the animal is young.