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page 5
DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH.
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 piece 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 is 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 preferred to that brought in
bags, and flouncing on a sweaty horse.
Pork, is known by its size, and whether properly fattened by its appearance.
To make the best Bacon.
To each ham put one once of saltpetre, one pint bay salt, one pint molasses,
shake together 6 or 8 weeks, or when a large quantity is together, bast them
with
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