It is good
for roasting, and particularly for corning and salting. The navel end
of the brisket is one of the best pieces for salting or corning, and
is very good for roasting.
The rattle rand is the very best piece for corning, or salting.
A bullock's heart is very profitable to use as a steak. Broiled just
like beef. There are usually five pounds in a heart, and it can be
bought for twenty-five cents. Some people stuff and roast it.
The chuck, between the neck and the shoulder, is a very good piece for
roasting,--for steaks, or for salting. Indeed, it is good for almost
anything; and it is cheap, being from four to five cents a pound.
The richest, tenderest, and most delicate piece of beef for roasting,
or for steak, is the rump and the last cut of the sirloin. It is
peculiarly appropriate for an invalid, as it is lighter food than any
other beef.
But if economy be consulted instead of luxury, the round will be
bought in preference to the rump. It is heartier food, and, of course,
less can be eaten; and it is cheaper in price.
The shoulder of veal is the most economical for roasting or boiling.
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