boil. Cut off the leg to be boiled. Many people buy the upper part of
the spare-rib of pork thinking it the most genteel; but the lower part
of the spare-rib toward the neck is much more sweet and juicy, and
there is more meat in proportion to the bone.

The breast, or shoulder, of mutton are both nice, either for roasting,
boiling or broth. The breast is richer than the shoulder. It is more
economical to buy a fore-quarter of mutton than a hind-quarter; there
is usually two cents difference per pound. The neck of fat mutton
makes a good steak for broiling.

Lamb brings the same price, either fore-quarter or hind-quarter;
therefore it is more profitable to buy a hind-quarter than a
fore-quarter; especially as its own fat will cook it, and there is no
need of pork or butter in addition. Either part is good for roasting
or boiling. The loin of lamb is suitable for roasting, and is the most
profitable for a small family. The leg is more suitable for boiling
than for anything else; the shoulder and breast are peculiarly
suitable for broth.

The part that in lamb is called the loin, in mutton is called the
chop. Mutton chop is considered very good for broiling.

Pig's head is a profitable thing to buy. It is despised, because it is
cheap; but when well cooked it is delicious. Well cleaned, the tip of
the snout chopped off, and put in brine a week, it is very good for
boiling: the cheeks, in particular, are very sweet; they are better
than any other pieces of pork to bake with beans. The head is likewise
very good baked about an hour and a half. It tastes like roast pork,
and yields abundance of sweet fat, for shortening.