Boiled Mutton.

Wipe, remove the fat, and put the meat into well-salted, boiling water. Boil 10 m. Skim, and simmer 12 m. for each pound of meat, or until tender. One quarter of a c. of rice is sometimes boiled with the mutton. Serve with thickened gravy or parsley sauce poured over the mutton.

Gravy for Mutton.

To each cup of boiling water in which the mutton was cooked add 1 tbsp. of flour moistened with a little cold water, 1 tsp. vinegar, spk. of pepper, and 1/2 ssp. salt. Boil 5 m., stirring till smooth. Add 1 tbsp. fine chopped parsley, or capers if desired.

Smothered Beef.

Cut 1 lb. of round of beef into one-inch cubes, and put it, in a tightly covered jar, into the oven for 1 h. Let it be in a cool part of the oven for the first 1/2 h., then increase the heat. Thicken and season the juice and serve as a gravy.

Baked Heart.

Wash the heart thoroughly in cold water to remove the blood, and cut out the veins and arteries. Make a stuffing with 1 tbsp. bread crumbs, 1 tsp. chopped onions (which must first be scalded), 1 ssp. powdered sage, 1/2 ssp. salt, and a spk. of pepper. Moisten it with milk or water. Stuff this into the cavity and sew the edges together. Peel, slice, and brown an onion in 1 tbsp. drippings, then brown the heart in the same fat, and put it with the onion in a deep dish, and half cover with boiling water. Bake in a hot oven 1 h.,or till tender, basting every 10 m., and add more water if needed.

Beef Tea.

1 lb. shin of beef. 1/2 tsp. salt.

1 pt. cold water.

Scrape the meat very fine and put it into the cold salted water. Let it stand 1 to 2 h. Put it into double boiler and cook 30 m. Press it through a strainer. Remove the fat with paper. This is very strong beef tea, and. may have more water added if liked.

Clarified Fat or Drippings.

Save any scraps or pieces of fat. Cut into half-inch cubes, put in pan, and cover with cold water. Place in an oven and cook slowly for 4 or 5 h., or until the scraps are quite brown and the water evaporated. Several slices of raw potato put in with the fat will aid in the clarifying. When slightly cooled, strain, and set away to cool.

Always clarify and strain fat after using it for frying.

Diagram of Ox.

1.	Tip of Sirloin.	12.	Shin.
2.	Middle of Sirloin.	13.	Boneless Flank.
3.	First Cut of Sirloin.	14.	Thick Flank with Bone.
4.	Back of Rump.	15.	First Cut of Ribs.
5.	Middle of Rump,	c.	Chuck Ribs.
6.	Face of Rump.	d.	Neck.
7.	Aitch Bone.	16.	Rattle Rand.
8.	Lower part of Round.	17.	Second Cut of Rattle Rand.
81/2.	Top of Round.	18.	Brisket (a. the navel end ; 6. the
9.	Vein.		butt end).
10.	Poorer Part of Round.	19.	Fore Shin,
11.	Poorer Part of Vein.

A. Hind quarter of Beef.

1, 2, 3, 4, 5, 6, Round of Beef. 7, 8, 9, Rump. 10, 11, 12, Sirloin. 13, 14, Flank.

1. Shin. - Suitable to be used for soups and stock.

2. Lower or poorer part of the round, used for stews, etc.

3. Upper and best part of the round, used for steak and beef tea.

b. Top of round. The best round steak as far as the ridge of fat,

4. Lower or poorer part of vein, used for stews, chopping, braising.

5. Upper and best part of vein, used for boiling, steak, beef tea, spiced beef, etc.

6. Aitchbone, used for roast, stew, and stock.

7. Face of rump, used for a roast or steaks.

8. Middle of rump, used for steak.

9. Back of rump, used for roasts or steaks.

These steaks may be cut with the grain, or across the grain, of the meat. The cross-cut steaks are much the best.

10. First cut of sirloin, used for a roast or steaks. It contains tenderloin.

11. Second cut of sirloin, used for roasts or steaks; it contains tenderloin.

12. Tip of sirloin, used for roast or short steaks. Contains no tenderloin.

13. Thick end of flank. Used for corning, rolling, boiling.

14. Thin end of flank. Used for corning, rolling, boiling.

B. Fore quarter of Beef. 1, 2, 3, Back-half. 4, 5, 6, 7, 8, 9, 10, Rattle rand.

1. First five ribs or prime ribs. Five-rib cut. Used for roasts and steaks.

2. Five chuck ribs. Poorer roasts and steaks.

3. Neck, used for beef tea, stews, boiling, etc.

4. Sticking piece, used for corning.

5. Shoulder, used for steaks, corning, etc.

6. Shin, used for soups and soup stock.

7. First strip rattle rand, used for corning.

8. Middle strip of rattle rand, used for corning.

9. Butt end of brisket, used for corning.

10. Navel end of brisket, used for corning.

Questions on Lesson V.

1. What is meat ?

2. How many varieties of meat can yon mention ?

3. What is the first thing to do when meat comes from the market ?

4. How should it be cleansed ?

5. Does every part of meat contain nutriment ?

6. How would yon select good beef?

7. Where would you find the most juicy meat ?

8. In what parts would you find the least bone ?

9. What part of the creature is the round ?

10. Which is the most nourishing, - the tenderloin or the shin ?

11. Which costs most, - the rump or neck ?

12. How should meat that contains bone and gelatine be cooked ?

13. Which portions of meat are best cooked by quick, in tense heat ?

14. What arc our three objects in cooking meat ?

15. How may meat be cooked in water ? 1(5. What kind of a piece of meat would be best to boil ? 17. Why do we keep it whole ? I8. Why use boiling water ?

19. What is the advantage in slow cooking ?

20. What use can we make of the water in which we cook meat ?

21. How do we improve the flavor of meat cooked in water ?

22. What is smothered meat ?

23. How may we use the fat of meat ?