like beef. There are usually five pounds in a heart, and it can be
bought for twenty-five cents. Some people stuff and roast it.

The chuck, between the neck and the shoulder, is a very good piece for
roasting,--for steaks, or for salting. Indeed, it is good for almost
anything; and it is cheap, being from four to five cents a pound.

The richest, tenderest, and most delicate piece of beef for roasting,
or for steak, is the rump and the last cut of the sirloin. It is
peculiarly appropriate for an invalid, as it is lighter food than any
other beef.

But if economy be consulted instead of luxury, the round will be
bought in preference to the rump. It is heartier food, and, of course,
less can be eaten; and it is cheaper in price.

The shoulder of veal is the most economical for roasting or boiling.
It is always cheap, let veal bear what price it may. Two dinners may
be made from it; the shoulder roasted, and the knuckle cut off to be
boiled with a bit of pork and greens, or to be made into soup.

The breast of veal is a favorite piece, and is sold high.

The hind-quarter of veal and the loin make two good roasting pieces.
The leg is usually stuffed. The line has the kidney upon it; the
fore-quarter has the brisket on it. This is a sweet and delicate
morsel; for this reason some people prefer the fore-quarter to any
other part.

Always buy a shoulder of pork for economy, for roasting, or coming to