allowance of time to be given for simmering it; it will, when served,
be hard and scarcely digestible if no more time be allowed to simmer
it than that which is sufficient for other joints and meats. Joints
cooked in a boiler or saucepan, should always be _simmered_, that
is to say, boiled as slowly as possible. Meat boiled fast, or "at a
gallop," as the phrase goes, is always tough and tasteless. The
brisket is excellent when stewed; and when cooked fresh (i.e.,
unsalted) an excellent stock for soup may be extracted from it, and
yet the meat will serve as well for dinner.


iii. The Edge-bone, or Aitch-bone,

is not considered to be a very economical joint, the bone being large
in proportion to the meat; but the greater part of it, at least, is as
good as that of any prime part. On account of the quantity of bone in
it, it is sold at a cheaper rate than the best joints. It may be
roasted or boiled.


iv. The Rump

is the part of which the butcher makes great profit, by selling it in
the form of steaks, but the whole of it may be purchased as a joint,
and at the price of other prime parts. It may be turned to good
account in producing many excellent dishes. If salted, it is simply
boiled; if used unsalted, it is generally stewed.


v. The Veiny Piece