It is always cheap, let veal bear what price it may. Two dinners may
be made from it; the shoulder roasted, and the knuckle cut off to be
boiled with a bit of pork and greens, or to be made into soup.
The breast of veal is a favorite piece, and is sold high.
The hind-quarter of veal and the loin make two good roasting pieces.
The leg is usually stuffed. The line has the kidney upon it; the
fore-quarter has the brisket on it. This is a sweet and delicate
morsel; for this reason some people prefer the fore-quarter to any
other part.
Always buy a shoulder of pork for economy, for roasting, or coming to
boil. Cut off the leg to be boiled. Many people buy the upper part of
the spare-rib of pork thinking it the most genteel; but the lower part
of the spare-rib toward the neck is much more sweet and juicy, and
there is more meat in proportion to the bone.
The breast, or shoulder, of mutton are both nice, either for roasting,
boiling or broth. The breast is richer than the shoulder. It is more
economical to buy a fore-quarter of mutton than a hind-quarter; there
is usually two cents difference per pound.
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