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Classic
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the case. Pork fed at still-houses does not answer for curing any way, the fat
being spongy. Dairy-fed pork is the best.
Bacon.--If the rind is thin, the fat firm and of a red tinge, the lean tender,
of a good colour, and adhering to the bone, you may conclude it good, and not
old. If there are yellow streaks in it, it is going, if not already rusty.
Hams.--Stick a sharp knife under the bone: if it comes out with a pleasant
smell, the ham is good; but if the knife is daubed and has a bad scent, do not
buy it. Hams short in the hock are best, and long-legged pigs are not to be
chosen for any preparation of pork.
Brawn.--The horny part of young brawn will feel moderately tender, and the
flavour will be better; the rind of old will be hard.
Observations, on purchasing, keeping, and dressing Meat.
In every sort of provisions, the best of the kind goes farthest; it cuts out
with most advantage, and affords most nourishment. Round of beef, fillet of
veal, and leg of mutton, are joints that bear a higher price; but as they have
more solid meat, they deserve the preference. It is worth notice, however, that
those joints which are inferior may be dressed as palatably: and being cheaper,
they ought to be bought in turn; for, when they are weighed with the prime
pieces, it makes the price of these come lower.
In loins of meat, the long pipe that runs by the bone should be taken out, as it
is apt to taint; as also the kernels of beef. Rumps and edgebones of beef are
often bruised by the blows the drovers give the beasts, and the part that has
been struck always taints: therefore do not purchase these joints if bruised.
The shank-bones of mutton should be saved; and, after soaking and brushing, may
be added to give richness to gravies or soups. They are also particularly
nourishing for sick persons.
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