A Bite Of Yummy Finding Life At The Table

As Hardly Any Dinner Is Properly Served Without A Simple Joint, Which May Be Deposited Either On The Table Or Sideboard, I Have Placed All Plain Joints, As Also The Directions For Choosing Meat, At The Commencement Of My Kitchen At Home, To Which I Shall Beg To Refer My Readers While Making The Bills Of Fare, Or Choosing Different Qualities Of Meat. Many Of The Profession Will, I Have No Doubt, Be Surprised That I Should Dwell Upon A Subject Which Appears Of So Little Importance, Saying That, From The Plain Cook To The Most Professed, All Know How To Roast Or Boil A Piece Of Meat, But There I Must Beg Their Pardon; I Will Instance Myself: For, Previously To My Forming Any Intention Of Writing The Present Work, I Had Not Devoted The Time Necessary To Become Professionally Acquainted With It, Always Depending Upon My Roasting Cook, Who Had Constant Practice, Myself Only Having The Knowledge Of Whether Or Not Properly Done. I Have Since Not Only Studied It Closely, But Have Made In Many Respects Improvements Upon The Old System, And Many Discoveries In That Branch Which I Am Sure Is The Most Beneficial To All Classes Of Society (remembering, As I Have Before Stated, That Three Parts Of The Animal Food Of This Country Is Served Either Plain Roasted Or Boiled).