Crabs, though more troublesome to extract from the shell, are almost equally good, treated in any of the ways given.
* * * * * MEATS.
The qualities and characteristics of meats have already been spoken of in Part I., and it is necessary here to give only a few simple rules for marketing.
The best BEEF is of a clear red color, slightly marbled with fat, and the fat itself of a clear white.

Where the beef is dark red or bluish, and the fat yellow, it is too old, or too poorly fed, to be good.

The sirloin and ribs, especially the sixth, seventh, and eighth, make the best roasting-pieces.

The ribs can be removed and used for stock, and the beef rolled or skewered firmly, making a piece very easily carved, and almost as presentable the second day as the first.

For steaks sirloin is nearly as good, and much more economical, than porter-house, which gives only a small eatable portion, the remainder being only fit for the stock-pot.