FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS. Beef. Beef. - 1. Sirloin.
- 2. Rump.
- 3. Edge Bone.
- 4. Buttock.
- 5. Mouse Buttock.
- 6. Leg.
- 7. Thick Flank.
- 8. Veiny Piece.
- 9. Thin Flank.
- 10. Fore Rib: 7 Ribs.
- 11. Middle Rib: 4 Ribs.
- 12. Chuck Rib: 2 Ribs.
- 13. Brisket.
- 14. Shoulder, or Leg of Mutton Piece.
- 15. Clod.
- 16. Neck, or Sticking Piece.
- 17. Shin.
- 18. Cheek.
Veal. Veal. - 1. Loin, Best End.
- 2. Fillet.
- 3. Loin, Chump End.
- 4. Hind Knuckle.
- 5. Neck, Best End.
- 6. Breast, Best End.
- 7. Blade Bone.
- 8. Fore Knuckle.
- 9. Breast, Brisket End.
- 10. Neck, Scrag End.
Mutton. Mutton. - 1. Leg.
- 2. Shoulder.
- 3. Loin, Best End.
- 4. Loin, Chump End.
- 5. Neck, Best End.
- 6. Breast.
- 7. Neck, Scrag End.
- Note.—A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.
Pork. Pork. - 1. Leg.
- 2. Hind Loin.
- 3. Fore Loin.
- 4. Spare Rib.
- 5. Hand.
- 6. Spring.
Venison. Venison. - 1. Shoulder.
- 2. Neck.
- 3. Haunch.
- 4. Breast.
- 5. Scrag.
MISS LESLIE'S NEW COOKERY BOOK. decorative chapter break
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