The American Frugal Housewife

as some other pieces, but it is thick meat, with very little bone, and is usually two cents less in the pound than more fashionable pieces. It is good for roasting, and particularly for corning and salting. The navel end of the brisket is one of the best pieces for salting or corning, and is very good for roasting. 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