ANIMALS
Reading edition
FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.
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.
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.
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.
1. Leg.
2. Hind Loin.
3. Fore Loin.
4. Spare Rib.
5. Hand.
6. Spring.
Venison.
1. Shoulder.
2. Neck.
3. Haunch.
4. Breast.
5. Scrag.
MISS LESLIE'S NEW COOKERY BOOK.
