Kidneys need thorough but light cooking, for if they are exposed to a high temperature they dry up and become tasteless and horny.
(26) Tripe.—Sold partially cleaned by the tripe-dressers. It is said to be the most digestable of meats, and specially suited for invalids, although rather fat. Sometimes served as an entrée. It consists of paunch or ruminant stomach of the ox. "Blanket tripe," "honeycomb tripe," and "double tripe," are popular names derived from their respective characteristic conformations.
(27) Sweetbread.—Coarser in texture than that of the calf, needing long and careful cooking.
(28) Suet.—The inside fat. That which surrounds the kidneys is the firmest and best for all purposes, especially for puddings, but at Christmas time any pieces of white fat are sold in its stead.
(29) Spleen, or Milt of bullock, sheep and pig, is sold for food. It is generally stuffed and roasted, or stewed, or boiled for stock.
It is not possible to lay down any exact rule as to the relative cheapness of each joint of meat. The joint itself varies, the prices vary, the tastes of eaters vary, perhaps, most of all. But by way of a rough calculation, the following may be offered:—
Rumpsteak, beefsteak and bullock's liver are all three without any bone. Spend one shilling, and you will get 2 lb. of liver, 1 lb of beefsteak, or 12 ozs. of rumpsteak. Of shin of beef cut without a bone, a shilling buys 1½ lb., and of the solid roasting joint cut from the shoulder, about 1 lb. 3 ozs. Among these are the cheapest of animal food. The shin of beef is only capable of satisfactory results in the hands of a good and patient cook. Ribs of beef cost a little less than beefsteak per lb., but then there are 2 ozs. or 3 ozs. of bone in each shilling's worth, besides a quantity of fat. The shoulder costs less than the rib, and has no bone.
TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF BEEF.
Giving the Actual Cost of the Eatable Portion of the different joints of Beef, after deducting Loss of weight from Waste and Bone, by different Modes of Cooking.
Great care has been taken in the preparation of these tables; all the joint have been specially cooked, and the different weight carefully tested. It will surprise many to see the actual relative amount of food obtained, and the doubtful economy of some of the cheaper joints.
