If the beef be very young and tender, steaks from the round may be used; but these are usually best stewed.

Other pieces and modes of cooking are given under their respective heads.
MUTTON should be a light, clear red, and the fat very white and firm.

It is always improved by keeping, and in cold weather can be hung for a month, if carefully watched to see that it has not become tainted.

Treated in this way, well-fed mutton is equal to venison.

If the fat is deep yellow, and the lean dark red, the animal is too old; and no keeping will make it really good eating.