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Enquire within upon everything
·
Robert Kemp Philp
18
25.
Partridges,
when
young,
have
yellowish
legs
and
dark-coloured
bills.
Old
partridges
are
very
indifferent
eating.
26.
Woodcocks
and
Snipes,
when
old,
have
the
feet
thick
and
hard;
when
these
are
soft
and
tender,
they
are
both
young
and
fresh
killed.
When
their
bills
become
moist,
and
their
throats
muddy,
they
have
been
too
long
killed.
(See
FOOD
IN
SEASON,
Pars.
30--42.)
27.
Names
and
Situations
of
the
Various
Joints.
28.
Meats.
In
different
parts
of
the
kingdom
the
method
of
cutting
up
carcases
varies.
That
which
we
describe
below
is
the
most
general,
and
is
known
as
the
English
method.
i.
Beef.
Fore
Quarter
Fore
rib
(five
ribs);
middle
rib
(four
ribs);
chuck
(three
ribs).
Shoulder
piece
(top
of
fore
leg);
brisket
(lower
or
belly
part
of
the
ribs);
clod
(fore
shoulder
blade);
neck;
shin
(below
the
shoulder);
cheek.
Hind
Quarter.
Sirloin;
rump;
aitch-bone
these
are
the
three
divisions
of
the
upper
part
of
the
quarter;
buttock
and
mouse-buttock,
which
divide
the
thigh;
veiny
piece,
joining
the
buttock;
thick
flank
and
thin
flank
(belly
pieces)
and
leg.
The
sirloin
and
rump
of
both
sides
form
a
baron.
Beef
is
in
season
all
the
year;
best
in
winter.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
