Three Meals a Day: A Collection of Valuable and Reliable Recipes in All Classes of Cookery, with Toilet, Health and Housekeeping Departments (Classic Reprint) - Hardcover
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Excerpt from Three Meals a Day: A Collection of Valuable and Reliable Recipes in All Classes of Cookery, With Toilet, Health and Housekeeping Departments
Bee - To be a good judge of meats is essential to safe and successful marketing. Beef is in most general favor and takes natural precedence in the list.
Good beef, if young, will be of a bright red color, fine grained, firm to the touch. The fat a clear straw color, and a little of it through the muscles, giving the meat a marbled appearance. The suet should be dry and crumbly, and of a darker shade than the fat. In Old beef both flesh and fat will be darker, much coarser in fiber, and decidedly dry compared with young beef.
If the beef is of a pale dull color and flabby, it is not well matured; if very dark colored and coarse-grained with deep yellow fat it will be found tough and tasteless; and if it bears greenish tints, and feels slippery on the surface it is already stale and un fit for use.
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Three Meals a Day A Collection of Valuable and Reliable Recipes in All Classes of Cookery, With Toilet, Health and Housekeeping Departments Classic Reprint
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