loin (best end) neck (best end) neck (scrag end) leg haunch or leg and chump end of loin and head A chine is two necks a saddle two loins

Mutton is best in winter, spring, and autumn.

iii.   Lamb
is cut into	fore quarter
	hind quarter
	saddle
	loin
	neck
	breast
	leg
	and shoulder

'Grass lamb' is in season from Easter to Michaelmas;
'House lamb' from Christmas to Lady-day.

iv.   Pork
is cut into	leg
	hand or shoulder
	hind loin
	fore loin
	belly-part
	spare-rib, or neck
	and head

Pork is in season nearly all the year round, but is better relished in winter than in summer.

v.   Veal
is cut into	neck	(scrag end)
	neck	(best end)
	loin	(best end)
	loin	(chump, or tail end)
	fillet	(upper part of hind leg)
	hind knuckle	which joins the fillet
	knuckle of fore leg
	blade	(bone of shoulder)
	breast	(best end)
	and breast	(brisket end)

Veal is always in season, but dear in winter and spring.

vi.   Venison
is cut into	haunch
	neck
	shoulder
	and breast

Doe venison is best in January, October, November, and December, and buck venison in June, July, August, and September.



vii.  Scottish mode of division.

According to the English method the carcase of beef is disposed of more economically than upon the Scotch plan. The English plan affords better steaks, and better joints for roasting; but the Scotch plan gives a greater variety of pieces for boiling. The names of pieces in the Scotch plan, not found in the English, are:

the hough	or hind leg
the nineholes	or English buttock
the large and small runner	taken from the rib and chuck pieces of the English plan
the shoulder-lyer	the English shoulder, but cut differently
the spare-rib or fore-sye	the sticking piece, &c

The Scotch also cut mutton differently.



viii.   Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The Tongue is highly esteemed. The Heart, stuffed with veal stuffing, roasted, and served hot, with red currant jelly as an accompaniment, is a palatable dish. When prepared in this manner it is sometimes called Smithfield Hare, on account of its flavour being something like that of roast hare.



ix.  Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet, Heart, &c

Contents / Index

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29.  Relative Economy of the Joints

i.   The Round

is, in large families, one of the most profitable parts owing to its comparative freedom from bone: it is usually boiled, and is generally sold at the same price as the sirloin, and ribs. It is sometimes divided downwards, close to the bone; one side being known as the top side, and the other as the silver side. Either of these parts is as good roasted as boiled.



ii.   The Brisket

is always less in price than the roasting parts. It is not so economical a part as the round, having more bone with it, and more fat. Where there are children, very fat joints are not desirable, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to fat. This joint also requires more cooking than many others; that is to say, it requires a double allowance of time to be given for simmering it; it will, when served, be hard and scarcely digestible if no more time be allowed to simmer it than that which is sufficient for other joints and meats. Joints cooked in a boiler or saucepan, should always be simmered, that is to say, boiled as slowly as possible. Meat boiled fast, or "at a gallop," as the phrase goes, is always tough and tasteless. The brisket is excellent when stewed; and when cooked fresh (i.e., unsalted) an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner.



iii.   The Edge-bone, or Aitch-bone

is not considered to be a very economical joint, the bone being large in proportion to the meat; but the greater part of it, at least, is as good as that of any prime part. On account of the quantity of bone in it, it is sold at a cheaper rate than the best joints. It may be roasted or boiled.



iv.   The Rump

is