Meats for Boiling and Meats for Roasting

The fatty meat of oxen and that of beef should be boiled, the loin should be roasted, and the haunch made into cutlets.

All the meat of mutton(goat) is good boiled, except for the shoulder, which is good roasted, as is the haunch.

All the meat of kid(baby goat) is good roasted or boiled, but the hindquarters are best roasted. The same holds for lamb.

Goat meat is good in the month of January, with garlic sauce.

The forequarters of deer can be good in dainty broth; the loins can be roasted and the haunch is good in pies and as cutlets; the same holds for roebuck.

All hare meat is good roasted, but the forequarters are also good in sauce.

Rabbit meat is better roasted than in any other way, and the loins are the best part.

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