I2i FAMILY RECEIPTS. 



yet much must be left to the discretion of the per- 

 son who uses them. The dilforent tastes of people 

 require more or less of the flavor of spices, salt, garlic, 

 butter, <fec. which can never be ordered by general 

 rules; and if the cook has not a good taste, and atten- 

 tion to that of her employers, not all the ingredients 

 which nature and art can furnish, will give exquisite 

 flavor to her dishes. The proper articles should be at 

 hand, and she must proportion them until the true zest 

 be obtained, and a variety of flavor be given to the dif- 

 ferent dishes served at the same time. 



Those who require maigre dishes will find abundance 

 in this work; and where they are not strictly so, by 

 suet or bacon being directed into the stuflings, the cook 

 must use butter instead thereof; and where meat 

 gravies (or stock, as they are called) are ordered, those 

 made of fish must be adopted. 



TO CHOOSE MEATS. 



Venison, — If the fat be clear; bright, and thick, and 

 the cleft part smooth and close, it is young; but if the 

 cleft is wide and tough, it is old. 



Beef, — If the flesh of ox-beef is young, it will have 

 a fine, smooth, open grain, be of good red, and feei 

 tender. The fat should look white rather than yellow; 

 for when that is of a deep color, the meat is seldom 

 Kood: beef fed by oil cakes is in general so, and the 

 ilesh is flabby. 



VeaL — The flesh of a bull-calf is the firmest, but not 

 so white. The fillet of a cow-calf is generally prefer- 

 red to the udder. The whitest is the most juicy, having 

 been made so by frequent bleeding, and having had 

 whiting to lick. 



Mutton, — Choose this by the fineness of its grain, 

 irood color, and firm white fat. 



Lamb, — Observe the neck of a fore quarter; if the 

 vein is bluish, it is fresh; if it has a green or yellow 

 cast, it is stale. 



Pork, — Pinch the lean, and if 3'oung it will break. 

 If the rind is tough, thicl:, and cannot easily be im- 



