The rattle rand is the very best piece for corning, or salting.

A bullock’s heart is very profitable to use as a steak.  Broiled just 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 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.