Vii. Ox-cheek
makes excellent soup. The meat, when taken from the bones, may be served as a stew.
Viii. The Sirloin and the Ribs
are the roasting parts of beef, and these bear in all places the highest price. The more profitable of these two joints at a family table is the ribs. The bones, if removed from the beef before it is roasted, are useful in making stock for soup. When boned, the meat of the ribs is often rolled up on the shape of a small round or fillet, tied with string, and roasted; and this is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the fatter parts, at the lower end of the bones.
There is an old maxim, “A place for everything, and everything in its place,” To which may be added another, “A season for everything, and everything in season.”
[Fish, Poultry, &c, whose names are distinguished by Italics in each month’s “Food in Season,” are to be had in the highest perfection during the month.]
i. Fish:
Barbel, brill, carp, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.
ii. Meat:
Beef, house-lamb, mutton, pork, veal, and doe venison.
iii. Poultry and Game:
Capons, chickens, ducks, wild-ducks, fowls, geese, grouse, hares, larks, moor-game, partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), widgeons, woodcocks.
iv. Vegetables:
Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.