Figures Explanatory Of The Pieces Into Which The Five Large Animals Are Divided By The Butchers
Description
This section is from the book "Miss Leslie's New Cookery Book", by Eliza Leslie. Also available from Amazon: Miss Leslie's new cookery book.
Figures Explanatory Of The Pieces Into Which The Five Large Animals Are Divided By The Butchers
Beef
1. | Sirloin. | 10. | Fore Rib: 7 Ribs. |
2. | Rump. | 11. | Middle Rib: 4 Ribs. |
3. | Edge Bone. | 12. | Chuck Rib: 2 Ribs. |
4. | Buttock. | 13. | Brisket. |
5. | Mouse Buttock. | 14. | Shoulder, or Leg of Mutton Piece. |
6. | Leg. | 15. | Clod. |
7. | Thick Flank. | 16. | Neck, or Sticking Piece. |
S. | Veiny Piece. | 17. | Shin. |
9. | Thin Flank. | 18. | Cheek |
Veal
1. | Loin, Best End. | 6. | Breast, Best End. |
2. | Fillet. | 7. | Blade Bone |
3. | Loin, Chump End. | 8. | Fore Knuckle. |
4. | Hind Knuckle. | 9. | Breast, Brisket End. |
5. | Neck, Best 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. 8. Fore Loin.
4. Spare Rib.
5. Hand.
6. Spring.
Venison
1. Shoulder.
2. Neck.
S. Haunch.
4. Breast.
5. Scrag.
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