Preparation info

    • Difficulty

      Medium

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Most towns and counties in the United Kingdom differ in the kind of cattle brought to market. It is not our duty here to mention the breed which we think the best, and on which so many different opinions exist; but the quality of meat depends upon the feeding. The best quality of beef will have an open grain, bright red colour, the fat white, and the bark smooth. Some of the best qualities will