is sold at a moderate price per pound; but, if hung for a day or two,
it is very good and very profitable. Where there are a number of
servants and children to have an early dinner, this part of beef will
be found desirable.


vi. The Leg and Shin

afford excellent stock for soup; and, if not reduced too much, the
meat taken from the bones may be served as a stew with vegetables; or
it may be seasoned, pounded with butter, and potted; or, chopped very
fine, and seasoned with herbs, and bound together by egg and bread
crumbs, it may be fried in balls, or in the form of large eggs, and
served with a gravy made with a few spoonfuls of the soup.


vii. Ox Cheek

makes excellent soup. The meat, when taken from the bones, may be
served as a stew.


viii. The Sirloin and the Ribs

are the roasting parts of beef, and these bear in all places the
highest price. The more profitable of these two joints at a family
table is the ribs. The bones, if removed from the beef before it is
roasted, are useful in making stock for soup. When boned, the meat of
the ribs is often rolled up on the shape of a small round or fillet,