ix. Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet,
Heart, &c.



29. Relative Economy of the Joints.


i. The Round

is, in large families, one of the most profitable parts owing to its
comparative freedom from bone: it is usually boiled, and is generally
sold at the same price as the sirloin, and ribs. It is sometimes
divided downwards, close to the bone; one side being known as the 'top
side', and the other as the 'silver side'. Either of these parts is as
good roasted as boiled.


ii. The Brisket

is always less in price than the roasting parts. It is not so
economical a part as the round, having more bone with it, and more
fat. Where there are children, very fat joints are not desirable,
being often disagreeable to them, and sometimes prejudicial,
especially if they have a dislike to fat. This joint also requires
more cooking than many others; that is to say, it requires a double