_General observations respecting it._
☞ _The best of every kind of provision is cheapest, affords most
nourishment, and goes farthest._
As this is the most nourishing of all animal food, and constitutes a
considerable portion of our constant aliment, a knowledge, not only
of the nature and properties of the several kinds of animals destined
for our use, but also of the manner in which they have been bred and
fed, would be very essential if to be obtained, as it would enable us
to judge of their wholesomeness, and their fitness for our healthful
support and nourishment.
The flesh of cattle, of all kinds, fatted in confined and filthy
places, on oil-cakes, or rank and half-decayed vegetables, should be
rejected, as unfit for use. On the contrary, those animals which have
been bred and pastured in open situations, on high lands, extensive
downs, dry commons, heaths, and large enclosures, where the air is
pure, and particularly where the grass is short and sweet, and where
they require much exercise to obtain their sustenance, have their
juices pure, their flavour excellent, and the texture of their flesh
delicate, nutritive, and wholesome. Hence the superiority of the Welch
and South Down mutton, the Scotch and Welch beef, &c. This fact is
clearly evinced in the superior qualities that venison, and the flesh
of all wild animals possess over that of tame ones.
Buttocks of beef, fillets of veal, and legs of mutton and lamb, as they
have most solid meat and least bone, in proportion, are best for large
families.
The most economical way for marketing, is to buy what roasting and
boiling pieces you want in one lot. Butchers will sell quantities, thus
assorted, much cheaper than they will sell single joints; and prime
roasting joints, when bought alone, are always charged extravagantly.
Beef and mutton, of a proper age, is more easy of digestion, and more
nutritious, than veal and lamb. The same remark holds with respect to
pork; for though young pigs are fat and luscious, yet they are not so
nutritive as those of more mature age. The heart and other viscera of
animals are nutritious, but hard to digest. Pork is a strong meat, but
that which is fed at dairies, is mildest and best. Fat meat is not so
easy of digestion as the flesh of well fed animals, though not so fat.
The flesh of old animals is dry and hard of digestion, and affords but
little nourishment.