ior, may be dressed as
palatably; and being cheaper, they should be bought in turn; for when
weighed with the prime pieces, it makes the price of these come lower.
In loins of meat, the long pipe that runs by the bone should be taken
out, as it is apt to taint; as also the kernels of beef. Rumps and
edgebones of beef are often bruised by the blows which the drovers give
the beasts, and the part that has been struck always taints; these
joints therefore when bruised should not be purchased. And as great loss
is often sustained by the spoiling of meat, after it is purchased, the
best way to prevent this is to examine it well, wipe it every day, and
put some pieces of charcoal over it. If meat is brought from a distance
in warm weather, the butcher should be desired to cover it close, and
bring it early in the morning, to prevent its being fly-blown.--All meat
should be washed before it is dressed. If for boiling, the colour will
be better for the soaking; but if for roasting, it should afterwards be
dried. Particular care must be taken that the pot be well skimmed the
moment it boils, otherwise the foulness will be dispersed over the meat.
The more soups or broth are skimmed, the better and cleaner they will
be. Boiled meat should first be well floured, and then put in while the
water is cold. Meat boiled quick is sure to be hard; but care must be
taken, that in boiling slow it does not stop, or the meat will be
underdone. If the steam be kept in, the water will not be much reduced;
but if this be desirable, the cover must be removed. As to the length of
time required for roasting and boiling, the size of the joint must
direct, as also the strength of the fire, and the nearness of the meat
to it. In boiling, attention must be paid to the progress it makes,
which should be regular and slow. For every pound of meat, a quarter of
an hour or twenty minutes is generally allowed, according as persons
choose to have it well or underdone. In preparing a joint for roasting,
care must be taken not to run the spit through the best parts of the
meat, and that no black stains appear upon it at the time of serving.

MEAT SAUCE. Put to a clean anchovy, a glass of port wine, a little
strong broth, a sliced shalot, some nutmeg, and the juice of a Seville
orange. Stew them together, and mix it with the gravy that runs from the
meat.

MEAT SCREEN. This is a great saver of coals, and should be sufficiently
large to guard what is roastin