_Management._—When the meat first comes in, trim it neatly and
carefully, by cutting out all the bloody parts and the fly-blowings,
if any; cut out also the kernels in the thick end of the sirloin, in
the fat of the rump, in the pope’s-eye, the thick fat of the buttock,
and wherever else they are to be found. Cut off the skirt under the
ribs, and as much of the suet from the sirloin and rump as will leave
them handsome for dressing. Cut off also the spare suet in the loins of
veal and mutton; and the spare fat of necks, or loins of mutton, makes
much lighter puddings than suet. Be careful also to take out the pipe
which runs along the chine-bone, and the pith which is in the back-bone
in the sirloin, rump, &c.; the whole should then be wiped dry,
all the holes filled up with salt, and the roasting pieces should be
sprinkled with salt and hung up till wanted. In winter, the boiling
meat, that is frozen, should be soaked in cold water, two or three
hours before it is dressed; but the best way to thaw a roasting joint
is to let it be in the warm kitchen several hours before it is put to
the fire.