How to choose Flesh
BEEF. The large stall fed ox beef is the best, it has a coarse open
grain, and oily smoothness; dent it with your finger and it will
immediately rise again; if old, it will be rough and spungy, and the
dent remain.
Cow Beef is less boned, and generally more tender and juicy than the
ox, in America, which is used to labor.
Of almost every species of Animals, Birds and Fishes, the female is
the tenderest, the richest flavour'd, and among poultry the soonest
fattened.
_Mutton_, grass-fed, is good two or three years old.
_Lamb_, if under six months is rich, and no danger of imposition; it
may be known by its size, in distinguishing either.
_Veal_, is soon lost--great care therefore is necessary in purchasing.
Veal bro't to market in panniers, or in carriages, is to be prefered
to that bro't in bags, and flouncing on a sweaty horse.
_Pork_, is known by its size, and whether properly fattened by its
appearance.
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