The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

as something beneath their notice; or if engaged in, it is to contrive a variety of mischievous compositions, both savoury and sweet, to recommend their own ingenuity. Yet it is quite evident that every good housewife ought to be well acquainted with this important branch of domestic management, and to take upon herself at least its entire direction and controul. This is a duty which her husband, children, and domestics, have a right to expect at her hands; and which a solicitude for their health and comfort will induce her to discharge with fidelity. If cookery has been worth studying as a sensual gratification, it is much more so as the means of securing the greatest of human blessings. A house fitted up with clean good furniture, the kitchen provided with clean wholesome-looking cooking utensils, good fires, in grates that give no anxiety lest a good fire should spoil them, clean good table-linen, the furniture of the table and sideboard good of the kind without ostentation, and a well-dressed plain dinner, bespeak a sound judgment and correct taste in a private family, that place it on a footing of respectability with the first characters in the country. It is only conforming to our sphere, not vainly attempting to be above it, that can command true respect. ================================================================== _Explanation of the Plate._ VENISON. 1. Haunch. |2. Neck. |3. Shoulder. |4. Breast. BEEF. | 7. Thick Flank. |13. Shoulder or Leg _Hind Quarter._ | 8. Thin Flank. | of Mutton Piece. 1. Sirloin. | 9. Leg. |14. Brisket 2. Rump. |10. Fore Rib; five Ribs. |15. Clod. 3. Edge Bone. | |16. Neck or Sticking 4. Buttock. | _Fore Quarter._ | Piece. 5. Mouse Buttock.|11. Middle Rib; four Ribs.|17. Shin. 6. Veiny Piece. |12. Chuck; three Ribs. |18. Cheek. VEAL. 1. Loin, best End. | 6. Neck, best End. 2. Loin, Chump End. | 7. Neck, Scrag End. 3. Fillet. | 8. Blade Bone. 4. Hind Knuckle. | 9. Breast, best End. 5. Fore Knuckle. |10. Breast, Brisket End. PORK. 1. Sparerib. |4. Fore Loin. 2. Hand. |5. Hind Loin. 3. Belly